85 episodes

Dave Chang has a few questions. Besides being the chef of the Momofuku restaurants and the creator and host of Netflix’s 'Ugly Delicious,' Dave is an avid student and fan of sports, music, art, film, and, of course, food. In ranging conversations that cover everything from the creative process to his guest’s guiltiest pleasures, Dave and a rotating cast of smart, thought-provoking guests talk about their inspirations, failures, successes, fame, and identities.

The Dave Chang Show The Ringer

    • Society & Culture
    • 4.9, 3.7K Ratings

Dave Chang has a few questions. Besides being the chef of the Momofuku restaurants and the creator and host of Netflix’s 'Ugly Delicious,' Dave is an avid student and fan of sports, music, art, film, and, of course, food. In ranging conversations that cover everything from the creative process to his guest’s guiltiest pleasures, Dave and a rotating cast of smart, thought-provoking guests talk about their inspirations, failures, successes, fame, and identities.

Customer Reviews

4.9 out of 5
3.7K Ratings

3.7K Ratings

Archery stud ,

On the subject of

Hey Dave. I’m from a small college town in the South and I started cooking professionally as a career switch at 27. After 2 and a half years working for the best chef in town, I knew I had to move to a bigger city in order to pursue this and get better. Now I’m in Portland, which you know is a great food city. I have put in 9 of the 12 months that my chef requires before one can “leave on good terms.” It has been a very tumultuous 9 months with incredible turnover. We lost one sous, and our CDC is leaving at the same time my year is up. I’m only into the industry 4 years and I feel my knowledge gaps won’t be filled by being made a sous in a place scrambling to find a cdc. I fear I will spend my days keeping the restaurant afloat and lose my passion.

I found your perspective on allowing your chefs to find their own way to be encouraging yet complex. I wonder how you would respond to a cook in my position if they brought these feelings to light??

Thank you Dave for all you do for us.

GregM2019 ,

Filtering through the BS

Hi Dave,
As a young cook I've been struggling with how to filter through good and bad information in the culinary world. On your last podcast, you and WD talked about WD's obsession with cooksbooks adn how much easier it is to find different techniques now than it was before. On the other hand WD spoke to how the industry was in a way much simpler. I feel that the open access to information today makes it much more difficult and complicated to find quality information. Are there sources you find more credible? Where would you start?

FoschiDC ,

Dufresne poscast

Chef, this episode was awesome, I love when you talk about the previous generation of Chefs and how influential they were, please keep doing that and also talk about the techniques this Chefs were bringing to the table. A Chef like Alex Lee would a great guest, so you can expand of the article you did on him in lucky peach.
Thank you for doing this podcast, is very entertaining, educational and expiring.
Claudio Foschi

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