Podcast appearances and mentions of ivan ramen

Robert Chen is an entrepreneur with an innovative approach to redefining how New Yorkers experience food. In 2020, he founded EatMise, a food delivery platform bringing fully prepped ingredients straight from New Yorkers' favorite restaurants like Ivan Ramen, Bareburger, Luke's Lobster, and The Meatball Shop, to home kitchens for quick and easy last-mile cooking. Robert draws from his extensive experience in finance and investment to strategically disrupt the conventional takeout and food delivery industries. He has a distinguished history in distressed debt fund management. He has served as a senior investment lead at Strategic Value Partners and as an investment professional at Magnetar Capital and Leucadia Asset Management. Prior to that position, he was a Vice President at MidOcean Credit Partners and an associate at Citi. Robert graduated Summa Cum Laude from Columbia University with a degree in Electrical and Electronics Engineering.  Connect with Jon Dwoskin: Twitter: @jdwoskin Facebook: https://www.facebook.com/jonathan.dwoskin Instagram: https://www.instagram.com/thejondwoskinexperience/ Website: https://jondwoskin.com/LinkedIn: https://www.linkedin.com/in/jondwoskin/ Email: jon@jondwoskin.com Get Jon's Book: The Think Big Movement: Grow your business big. Very Big!   Connect with Robert Chen: Twitter: https://twitter.com/eat_mise?lang=en Instagram: https://www.instagram.com/eat.mise/ LinkedIn: https://www.linkedin.com/in/robert-chen-a0768a49/ Facebook: https://www.facebook.com/eat.mise *E – explicit language may be used in this podcast.

#47. We are thrilled to introduce our guest for today, Camilla Opperman Morse, the Founder and CEO of Nimbus. Based in the hub of New York City, Nimbus offers a fresh take on the traditional ghost kitchen model, providing a collaborative cooking infrastructure that fosters creativity and community.In our conversation, Camilla shares insights into the unique concept behind Nimbus, which goes beyond mere kitchen spaces to encompass a vibrant experience and an inviting event space for brands to connect with their audience. With a diverse clientele ranging from CPG brands, to meal prep businesses, to established favorites like Ivan Ramen, Nimbus is at the forefront of culinary innovation.Camilla's transformative journey, from her athletic upbringing to her immersion in finance and analytics, culminating in the founding of Nimbus, is truly awe-inspiring. We explore her strategic approach to growth, her dedication to operational excellence, and her insights on navigating the challenges of entrepreneurship.Join us as we sit down with Camilla in the heart of downtown Brooklyn, where she shares her story and her vision for the future of Nimbus. Where to find Camilla Opperman Morse: Personal InstagramNimbus InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterBooks Mentioned In This Episode:High Output Management by Andy GroveMeasure What Matters by John DoerrIn this episode, we cover:(04:47) The New Haven Pizza Debate(07:09) Camilla's background as a gymnast and its similarities with entrepreneurship(12:32) Camilla's career background before Nimbus(17:41) Overview of Nimbus(23:09) Things Camilla has deployed that have helped operators be more efficient(30:54 The specificities of operations within Nimbus(36:34) How Camilla is different as a leader from when she started(41:46) What makes Camilla really really angry(54:43) The benefits of scaling down

How fun it was to have our old friend Chris Ying on the show. Chris is a cookbook author, podcast host, and the cofounder and former editor in chief of Lucky Peach. He's currently running point at Majordomo Media, and he cohosts the podcast The Dave Chang Show with you can guess who. On this episode we find out about Chris's cookbook writing career, including the fact that he's authored one of our favorite books of all time (no joke). We talk about what makes great “food content” in 2023, working on a show with David Chang, Koreatown's LA expansion, and Chris's big plans at Majordomo Media. Also on the show we have a lively conversation with the authors of a great new book, But First, Coffee: A Guide to Brewing from the Kitchen to the Bar. Jordan Michelman and Zachary Carlsen are old friends, and run the influential coffee publication, Sprudge. We talk about all things coffee, including making it at home and drinking better in cafes. Make sure to check out their new book, as well as The New Rules Of Coffee, published by Ten Speed Press in 2019. This conversation is part of our ongoing TASTE Live at Rizzoli series in New York City. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM CHRIS YING:Meat and Threes, Underappreciated Po'boys, and Dave's Boba Order [David Chang Podcast]Recipe Club: Instant Potato Flakes [The Ringer] This Is TASTE 194: Bill Addison [TASTE]Buy: The Wurst of Lucky Peach, Ivan Ramen

Our guest today is Jean-Baptiste Meusnier, the chef and owner of Kodawari Ramen in Paris. Jean-Baptiste was an air force pilot in his home country of France when he had a revelation to become a ramen chef. In April 2016, he opened Kodawari Ramen in central Paris and his focus on creating the best ramen has been as sharp as flying a military airplane. He makes everything from scratch at a level even Japanese ramen cooks would never do. In this episode, we discuss how Jean-Baptiste was drawn into the world of ramen, his authentic yet inspiring philosophy of making ramen, the utterly unique ambiance of Kodawari's dining room, challenges in cooking ramen in Paris, and much, much more!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Please enjoy this episode from the Ingredient Insiders Archive!Self-described ramen junkie Ivan Orkin, owner of Ivan Ramen, shares the philosophy of the ramen noodle - from falling in love with the ramen noodle in Tokyo, Japan, to opening up his famed slurp shop in New York City. Sun Noodle President Kenshiro Uki talks about the noodle company's relationship with chefs like Orkin, the art and soul of making fresh ramen noodles, and the company's fascinating family history.Follow @ramenjunkie @sunnoodles @ingredientinsidersThis episode is sponsored by Sun Noodle https://sunnoodle.com/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality ingredients to chefs for over 30 years. @wherechefsshop https://www.chefswarehouse.com/

Ivan's journey began with a dishwashing job at a sushi bar when he was 15. He discovered a culture and cuisine that would shape the rest of his life. Upon graduating high school, Ivan decided to major in Japanese language and literature at the University of Colorado, Boulder. After graduating, Ivan immediately moved to Japan to teach English and he quickly cemented his love of everything Japanese. He returned to the US in 1990 and enrolled in the Culinary Institute of America, and began his culinary training. Upon graduation from the CIA, and stints at Mesa Grill, Lutece, and Restaurant Associates, Ivan returned to Tokyo to live in the country that he fell in love with. He had still never given thought to combining his love for cooking and Japan, but that was soon to change. Ivan was anxious to start a food-related business in Japan but was unsure of which direction to take. He thought about opening a cooking school, a sandwich shop, even a pizzeria. It was his wife's suggestion that he open a ramen shop. This move seemed destined for failure in a country where ramen enjoys a cult-like status. Incredibly, Ivan not only succeeded but became one of the top ramen shops in Tokyo, an unheard of accomplishment for a foreigner. In 2010 a second shop, Ivan Ramen Plus, was opened. In 2012, Ivan returned to NY with the hopes of opening a business back home, while continuing to operate his two shops in Tokyo. In the meantime, his cookbook  "Ivan Ramen" was published. His first venture in the US, Ivan Ramen Slurp Shop, opened at the Gotham West Market on 600 11th Avenue in November of 2013 to huge crowds and critical acclaim. Soon after, his US flagship, Ivan Ramen opened at 25 Clinton Street on New York's Lower East Side. Although only Ivan Ramen remains open, it continues to enjoy critical acclaim and has been mentioned in countless magazines, websites, blogs, and television programs. Ivan is widely recognized as the American authority on ramen and all things Japanese. His effortless crossover from American to Japanese cultures has given him a distinct advantage. He speaks fluent Japanese and has a deep understanding of the culture which allows him to present a product that appeals to both Japanese and American audiences. In February of 2017 Ivan was featured in the hit NETFLIX series CHEF'S TABLE, instantly vaulting him into the company of some of the world's great chefs and restaurateurs. This honor has driven even more fans of ramen to his restaurant, where he continues to serve them his uniquely  "Ivan" cuisine.  On this episode, Ivan joins host Mitchell Davis and discusses how as an American he became a ramen sensation in Japan, finding wonderful inspiration from horrible restaurants, and why it's important to have razor sharp knives. Follow Ivan on Facebook @ivanramen, Instagram @ramenjunkie and Twitter @IvanRamenNYC. Get your copies of Ivan's books: Ivan Ramen Cookbook and The Gaijin Cookbook For more on Ivan and his work, visit: www.ivanramen.com

Self-described ramen junkie Ivan Orkin, owner of Ivan Ramen, shares the philosophy of the ramen noodle – from falling in love with the ramen noodle in Tokyo, Japan to opening up his famed slurp shop in New York City. Sun Noodle President Kenshiro Uki talks about the noodle company's relationship with chefs like Orkin, the art and soul of making fresh ramen noodles and the company's fascinating family history. Follow @ramenjunkie @sunnoodles @ingredientinsidersThis episode is sponsored by Sun Noodle @sunnoodles https://sunnoodle.com/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmedia http://haynowmedia.com/

Keizo Shimamoto is living the ramen dream — from the first Tokyo-style shoyu ramen as a picky eater, trying over 600 bowls of ramen in a year while running his ramen blog, to becoming a first-time business owner with a viral food sensation that was the ramen burger. Keizo's had quite a career; he's paid his dues in the original Ivan Ramen and Bassanova in Tokyo. We document his ups and downs; highs and lows, as he makes a hard decision this year to shut his businesses in NYC and relocate back home to California, where he grew up.

On this episode, Ray talks about his the best ramen shop he's every been to, Ivan Ramen in New York City. Ray outlines how chef owner Ivan Orkin got his start in Japan after personal tragedy, his rise to fame in Tokyo, shedding the white guy making ramen label, his move back home in 2011, the opening of his two ramen shops in Manhattan, how true ramen isn't the stuff in the bright colored packaging on grocery store shelves for $1, and why Orkin's ramen is the gold standard in the rapidly increasing food genre. For more on chef Ivan Orkin and Ivan Ramen, visit spoonmob.com/ivanorkin. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Ivan Orkin is someone who really needs no introduction to ramen fans. He's a legend. As a foreigner, he opened Ivan Ramen in Japan and quickly rose to stardom there. After years of operating his shops in Japan successfully, he returned to the US and opened Ivan Ramen in NYC to critical acclaim. He's been featured throughout the gamut of media in both Japan and the US and its surreal that he is also on this little podcast. Ramen lord and I somehow managed to win the bid for a charity auction for Ivan's time called Ask Chefs Anything and while he was only required to spend 30 minutes with us, he went for over an hour. The discussion was incredibly enlightening and I can't say how much of a class act Ivan was throughout the whole experience. Ivan Ramen: https://ivanramen.com Ivan on Instagram: https://instagram.com/ramenjunkie Mike on Instagram: https://instagram.com/ramen__lord My Instagram: https://instagram.com/wayoframen My youtube channel: https://www.youtube.com/channel/UCuM3xKQ_D0RIMMSUh9AYxNA Ramen Discord Server: https://discord.gg/aVsjK3C --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/wayoframen/support

Door het coronavirus is het niet meer zo makkelijk jezelf voort te bewegen. Cafe's en restaurants zijn op slot, festivals afgelast en zelfs bij het doen van een bottle share bij iemand thuis denk je op dit moment twee keer na. Daarom geven Dyon en Roy jullie wat tips voor wanneer vrij over de wereld kunnen voort bewegen. Tips voor New York Brouwerijen die echt de moeite waard zijn: Other Half (Brooklyn) en Evil Twin (Bushwick). mocht je in de buurt komen van Brooklyn Brewery (Williamsburg) of Mikkeller NYC (Mets Stadium), zou ik zeker binnenlopen. Barren die echt de moeite waard zijn: As Is NYC (Hell's Kitchen) & The Grand Delancey (Lower East-Side) Restaurants waar je echt goed een bier pairing kunt doen: Ivan Ramen bekend van de Netflix serie Chef's Table (East Village) en Milk & Hops (Chelsea) Tips voor rondreis door het noorden van Engeland Peak District: Thornbridge in Bakewell en Buxton in Buxton Manchester: Cloudwater/Track taproom, Alphabet Brewing, Squack Brewing, Wander Beyond Brewing Barren in Manchester: Northern Monk bar en Port Street Beer House Restaurants Manchester: Bundobust: Vegan Indiase keuken met een ontzettend goede craft beer kaart Van Manchester op weg naar Leeds: Magic Rock in Huddersfield en Salt Beer Factory in Bradfort Leeds: North Bar: deze bar heeft twee locaties, Northern Monk's Refectory en Kirkstall Brewery Lake Disctrict: Hawkshead Brewing Newcastle: Box Social Brewing (wordt Alpha Delta Brewing). Hebben een taproom in Newcastle en Wylam in het mooie The Palace of Arts. Kroegen: The Town Mouse, Brewdog Newcastle Bier in het glas: Brouwerij t IJ - Biri Hard Seltzers: Harpoon Brewing Co - Arctic Summer & Evil Twin / Eight State Brewing - Evil Water: Marshmellow Pina Colada Bottle Share Other Half - Cream on the Inside, Green on the Outside Alpha Delta - Asteria

Ivan's journey began with a dishwashing job at a sushi bar when he was 15. He discovered a culture and cuisine that would shape the rest of his life. Upon graduation from high school, Ivan decided to major in Japanese language and literature at the University of Colorado, Boulder. After graduating, Ivan immediately moved to Japan to teach English and he quickly cemented his love of everything Japanese. He returned to the US in 1990 and enrolled in the Culinary Institute of America, and began his culinary training. Upon graduation from the CIA, and stints at Mesa Grill, Lutece, and Restaurant Associates, Ivan returned to Tokyo to live in the country that he fell in love with. He had still never given thought to combining his love for cooking and Japan, but that was soon to change. Ivan was anxious to start a food-related business in Japan but was unsure of which direction to take. He thought about opening a cooking school, a sandwich shop, even a pizzeria. It was his wife's suggestion that he open a ramen shop. This move seemed destined for failure in a country where ramen enjoys a cult-like status. Incredibly, Ivan not only succeeded, but became one of the top ramen shops in Tokyo, an unheard of accomplishment for a foreigner. In 2010 a second shop, Ivan Ramen Plus, was opened. In 2012, Ivan returned to NY with the hopes of opening a business back home, while continuing to operate his two shops in Tokyo. In the meantime his cookbook "Ivan Ramen" was published. His first venture in the US, Ivan Ramen Slurp Shop, opened at the Gotham West Market on 600 11th Avenue in November of 2013 to huge crowds and critical acclaim. Soon after, his US flagship, Ivan Ramen opened at 25 Clinton Street on New York's Lower East Side. Both restaurants continue to enjoy critical acclaim and have been mentioned in countless magazines, websites, blogs, and television programs. Ivan is widely recognized as the American authority on ramen and all things Japanese. His effortless crossover from American to Japanese cultures has given him a distinct advantage. He speaks fluent Japanese, and has a deep understanding of the culture which allows him to present a product that appeals to both Japanese and American audiences. In February of 2017 Ivan was featured in the hit NETFLIX series CHEFS TABLE, instantly vaulting him into the company of some of the world's great chefs and restauranteurs. This honor has driven even more fans of ramen into Ivan's restaurants where he continues to serve them his uniquely "Ivan" cuisine. On this episode, Ivan shares his one way ticket to live in New York City from the turn of the 20th century onwards. He also shares the beauties of ramen noodles and his beloved Japan. Ivan is just one of the dynamic guests featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

We’ve got some great guests joining us tonight, including Sarah Howat from Denver’s Black Project Wild & Spontaneous Ales, Cat Brackett from Ivan Ramen, and BR Rolya from Shelton Brothers. Beer Sessions Radio is powered by Simpelcast

On this week's Special Sauce, I continue my far-reaching conversation with great cook and ramen master, Ivan Orkin, aka Ivan Ramen.  What is his recommendation on the best way to eat ramen, how did he make it as an American ramen chef in Tokyo, why did he return to the U.S. after so much success in Japan, and what non-noodle project does he have in the works in New York City?  You'll just have to tune in to find out.

In this first part of a Special Sauce double-header, Ivan Orkin, of Ivan Ramen and Slurp Shop in NYC, talks about life before he became a celebrity in Japan as a gaijin (foreigner) ramen chef: the Orkin family table growing up on Long Island, NY, how a high school job working as a dishwasher in a local Japanese restaurant helped first develop his palate, his early years teaching English in Tokyo, the restaurant cooking experiences in the U.S. that shaped his philosophy on hospitality, and how he was able to overcome tremendous loss.

Amon welcomesEmily Khoo to the show. They talk about growing up in Atlanta, reaching out to guests, lines of New York, regrets, struggling with Identity and Sexuality, trolling in chat rooms, trips to Louisiana, coming out, first jobs, creative processes and finding your passion. Links to the Stuff we Talked About Know these Folks Stefan Sagmeister - http://sagmeisterwalsh.com Andrew Eccles - http://www.andreweccles.com Eat Here Der Krung Thai Cuisine - http://www.derkrungnyc.com Uma Temakeria - http://www.umatemakeria.com Kimpton Ink48 - http://www.ink48.com Gotham West Market - http://gothamwestmarket.com Ample Hills Creamery (The Ice-cream Spot) - http://www.amplehills.com Blue Bottle Coffee - https://bluebottlecoffee.com Genuine Roadside -  http://www.eatgenuine.com Ivan Ramen - http://www.ivanramen.com Gabriel's Gate - https://www.yelp.com/biz/gabriels-gate-buffalo Anchor Bar - https://www.anchorbar.com Read This Seat of the Soul - http://seatofthesoul.com Watch This Idiocracy  -  http://www.imdb.com/title/tt0387808/ Go Here Alvin Ailey American Dance Theater - https://www.alvinailey.org Corning Museum of Glass - http://www.cmog.org The Strong | National Museum of Play - Rochester - http://www.museumofplay.org Union Square - https://www.nycgovparks.org/parks/union-square-park Columbus Circle - https://en.wikipedia.org/wiki/Columbus_Circle Buffalo - https://en.wikipedia.org/wiki/Buffalo Supreme - http://www.supremenewyork.com Story - http://thisisstory.com On Tap - http://www.wholefoodsmarket.com/service/tap-featuring-genji-izakaya More About Emily http://emoosays.com https://www.instagram.com/emoosays/ http://www.emkhoo.com This episode is sponsored by Gorilla Coffee.

Ivan Orkin is in studio with host Akiko Katayama this week for Japan Eats!  Talking how this self described “Jewish kid from Long Island” fell in love with the cuisine and culture of Japan to becoming a renowned and respected chef, Ivan shares what specifically attracted him to refining his own style of ramen.  Discussing the evolution of ramen’s popularity in the Japan and the United States, Ivan also relays the importance of observing Japanese customs and traditions, details from his cookbook “Ivan Ramen: Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint,” and what’s trending in ramen today. “One of the reasons I chose ramen was because I felt it was the only food stuff in Japan that didn’t have any rules.” [11:00] “Ramen shops used to be like a gangster shop, kind of like an old Irish pub!” [18:50] –Ivan Orkin on Japan Eats  

Ivan Orkin, owner and founder of Ivan Ramen, talks about the formative experiences in his journey to being one of the top chefs in the world. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Ivan Orkin, owner and founder of Ivan Ramen, talks about the formative experiences in his journey to being one of the top chefs in the world.

In the past few years, ramen shops seem to be popping up everywhere from Harlem to Flushing. Chef Ivan Orkin, who just opened Ivan Ramen Slurp Shop at Gotham West Market and published the memoir/cookbook Ivan Ramen, says that the reason ramen has gotten so popular is because it’s the ultimate comfort food. “It’s all in one bowl — it all gets eaten together,” he says. “There’s a lot of different flavors. There’s fat and salt. And I think it just hits all those different points we need to make us feel good. And it’s simple.” Orkin opened his first ramen shop in 2007 in Tokyo, and went on to launch his own instant ramen brand. Not bad — for a Jew from Long Island. Orkin says being an outsider in Japan had its advantages. “You have.. the obvious hook,” he said. “You slide open my little aluminum doors and there’s a white guy standing behind the counter, which certainly didn’t hurt. I won’t lie.” One of his specialties, noodles made with rye flour, had less to do with all the rye bread he ate growing up and more with the simple stuff that inspires him. “The flour is very different in the United States than in Japan,” Orkin explained. “It’s milled a lot more finely there. And here, you know, I ended up using rye. I do use rye in Japan but not in every one of my noodles. In some of my noodles I use toasted corn, in some I use whole wheat.” (Photo: Ivan Orkin and Amy Eddings at WNYC/Ivan Orkin) He only uses a small percentage of rye flour, though, because it doesn’t bind well. “It’s just enough to give a little bit of an aromatic punch,” he said. Orkin, a self-described geek who makes up noodle recipes in his head, confessed that he doesn’t remember his own cooking instructions line for line. So when it came time to take photos for the cookbook, he had to go about it like any home cook. “I opened up the book, and I read the recipe,” Orkin said. “I didn’t have any kansui on hand [so] I made it with Harold McGee’s recipe. And the [noodle] recipe really, really works. I mean, it’s dauntingly long and yet if you read it slowly and carefully, you can do each component one at a time.” Some parts can be made ahead of time and refrigerated. As for where to source the various Japanese ingredients, Orkin recommended heading out to the Japanese supermarket Mitsuwa in Edgewater, New Jersey. There’s a food court there with ramen and rice bowls to make the trip particularly worthwhile. Mitsuwa also holds seasonal ramen events with guest chefs flown in from Japan. Orkin may just be distracting the hungry masses by sending them to Mitsuwa for the moment. In addition to the 20-seat Slurp Shop, his storefront restaurant at 25 Clinton Street is set to open early next year, though he wouldn't specify a date. “I’ve given up giving dates because I’ve been getting chastised,” he said. “Apparently, one person Tweeted that I’ve redefined the word ‘soon’... Touche, touche.” If you’re not willing to wait, try your hand at reproducing Orkin’s ramen noodles at home. Here’s the recipe.

Ivan Ramen is one of the most anticipated restaurant openings in NY right now, and the team behind the Japanese-inspired Clinton Street noodle-outfit joins Joe Campanale on this week’s episode of In the Drink. Meet ramen-guru and owner of Ivan Ramen, Ivan Orkin, General Manager Bill Reed, who is also partner at Brooklyn Star, and chef Mike Bergemann. The three explain the concept behind Ivan Ramen and share their love for Japanese noodle dish and the culture that surrounds it. From slurping techniques to the timing and temperature of ramen, learn how to best enjoy the satiating broth and noodle dish. Tune in as they taste some ramen on air and give listeners and sneak peak at what to expect when Ivan Ramen opens! This program was sponsored by Whole Foods Market. Break music provided by Jerome LOL. “There’s funkier tripe in New York than anything I ate in Japan.” 20:00 Mike Bergemann of Ivan Ramen on In the Drink “There are different kinds of ramen. I tend to like a cleaner flavor. I’m a chef, so I like to send people home feeling good. I want the people I feed to have their mood uplifted. I tend to use less fat [in my ramen].” 27:00 Ivan Orkin of Ivan Ramen on In the Drink “Ramen is supposed to be eaten loud. There’s an art of slurping.” [28:00] –Bill Reed of Ivan Ramen on In the Drink