Podcasts about momofuku noodle bar

Chefs Andrew Zimmern and David Chang are big fans of convenience stores and their food offers. At the NACS Show, they shared their passion for food and how c-stores can continue to elevate their foodservice to stand out among the competition. And they loved visiting the Expo! Hosted by: Andrew Kintigh, Corporate Chef, Casey's About our Guests: Chef Andrew Zimmern Andrew is an Emmy-winning and four-time James Beard Award-winning chef, TV personality, writer and social justice advocate. A star of cooking shows on Travel Channel and The Food Network and currently the host of two shows on the Magnolia Network, Zimmern has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Chef David Chang David is founder of the Momofuku restaurant group and Majordomo Media. Since opening his first restaurant, Momofuku Noodle Bar, in 2004, he has been recognized as GQ's Man of the Year and a Time 100 honoree. David also is the host of The Dave Chang Show podcast and three documentary series: “Ugly Delicious,” “Breakfast, Lunch, and Dinner,” and “The Next Thing You Eat.” His cookbooks and memoir are New York Times bestsellers. In 2019, he opened a convenience store called Peach Mart in New York City.

Sun Noodle is a legend in the ramen game and the company behind many of your favorite bowls around the country. Kenshiro Uki, our guest on today's show, grew up in Hawaii working at his family's noodle company and later helped lead an expansion throughout the United States and beyond. On this episode we hear about what goes into making noodles perfectly matched for legendary shops like Momofuku Noodle Bar and Yuji Ramen, to name a few. We also hear about Sun Noodle's growing consumer packaged goods business, which brings bowls of miso and shoyu ramen to home cooks. It's super fun catching up with Kenshiro.Also on the show, Aliza and Matt go over three things they are each feeling right now including: Eric Kim's black sesame Rice Krispies treats, coconut and pineapple payasam at Kanyakumari, the pasta tarot deck, Mel the bakery in Hudson, NY, Happy by Celina Baljeet Basra, The Bartender's Pantry by Jim Meehan. 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 SUN NOODLES:How a Ramen Noodle Factory Makes 300,000 Noodle Orders a Day [Eater]Taking Flight to a Land of Noodles [NYT]

This is a 2 part episode that looks at the rise of ramen's popularity in North America over the past decade or 2 and how big names like Momofuku's Noodle bar influenced and inspired the evolution of the ramen scene. Ryusuke and Matt breakdown what styles of ramen are trendy, common “mistranslations” as well as cultural differences between ramen here vs ramen in Japan. 今回のエピソードは2部構成で、過去10年から20年の間に北米でラーメンの人気がどのように高まったか、そして"Momofuku Noodle Bar"のような有名店が北米ラーメンシーンの進化とインスピレーションにどのような影響を与えたかを見ていきます。RyusukeとMattが、どのスタイルのラーメンが流行っているか、よくある誤訳、そして北米のラーメンと日本でのラーメンの文化的な違いについて分析します。是非最後までお楽しみ下さい!!Support the showhttps://linktr.ee/Sojapanese

This is a 2 part episode that looks at the rise of ramen's popularity in North America over the past decade or 2 and how big names like Momofuku's Noodle bar influenced and inspired the evolution of the ramen scene. Ryusuke and Matt breakdown what styles of ramen are trendy, common “mistranslations” as well as cultural differences between ramen here vs ramen in Japan. 今回のエピソードは2部構成で、過去10年から20年の間に北米でラーメンの人気がどのように高まったか、そして"Momofuku Noodle Bar"のような有名店が北米ラーメンシーンの進化とインスピレーションにどのような影響を与えたかを見ていきます。RyusukeとMattが、どのスタイルのラーメンが流行っているか、よくある誤訳、そして北米のラーメンと日本でのラーメンの文化的な違いについて分析します。是非最後までお楽しみ下さい!!Support the showhttps://linktr.ee/Sojapanese

In October, David Chang the ever-evolving icon-chef, media creator, and founder of Momofuku returned to the screen in the Hulu documentary series “The Next Thing You Eat,” to speak with scientists, foodies, and chefs about how the food industry is innovating to address issues of climate change, health, food scarcity, and more. He also released his second cookbook, Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave) written with Priya Krishna, a food reporter for The New York Times and contributor to Bon Appetit and The New Yorker among others, and the author of the best-selling cookbook, Indian-ish. Since opening Momofuku Noodle Bar in New York City in 2004, David has been honored with six James Beard Awards, including Outstanding Chef, a GQ Man of the Year Award and was included on the Time 100 list of influential people. His cookbook, Momofuku, and his memoir, Eat a Peach, are New York Times bestsellers. In 2018, David founded Majordomo Media and launched The Dave Chang Show podcast. He is also the host of two Netflix original documentary series, "Ugly Delicious", and "Breakfast, Lunch & Dinner". Join the thought-provoking conversation between David and host, Brad Johnson, as they discuss David's recent move from New York to Los Angeles accompanied by a change in diet, the future of food and the independent restaurant, rethinking cultural stereotypes, and how David changed course on a failing noodle bar that propelled him to success. David and Brad go deep on cultural differences, letting your work speak for itself, the food issues we face in the world and what we should be doing to address them along with David's most recently published no-recipe cookbook and Hulu series focused on the future of food and the impact of the choices we make. * * * Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: info@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

David Chang is the chef and founder of Momofuku. Since opening his first restaurant, Momofuku Noodle Bar, in 2004, he has received six James Beard Awards, and has been recognized as GQ's Man of the Year and a Time 100 honoree. In 2018, David formed Majordomo Media. He is the host of The Dave Chang Show podcast and two Netflix original documentary series, Breakfast, Lunch, and Dinner and Ugly Delicious. His cookbook, Momofuku, and memoir, Eat A Peach, are both New York Times bestsellers. His new book Cooking At Home is out October 26.Fancy salmon roeChawan mushi  recipeAnyday cookwareLifechanging Kampot black pepperMomofuku pantry essentialsThe Next Thing You Eat  on Hulu with Dave Chang 

Dave Chang is an American restaurateur, author, podcaster and television personality. He is the founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Milk Bar, and Momofuku Ko in New York City; Momofuku Seiōbo in Sydney; Momofuku Noodle Bar and Kojin in Toronto; and Momofuku CCDC in Washington, DC. In 2009, Momofuku Ko was awarded two Michelin stars, which it has retained each year since. In 2018, Chang created, produced, and starred in a Netflix original series called Ugly Delicious. In 2019, he produced a Netflix original titled Breakfast, Lunch, and Dinner. On November 29, 2020, he became the first celebrity to win the top prize for his charity, Southern Smoke Foundation, on Who Wants to Be a Millionaire. Marguerite Zabar Mariscal is the CEO of Momofuku. Marguerite joined Momofuku in 2011 as an intern. She took on design and communications for the group and was named Brand Director in 2016. In 2018, she was promoted to Chief of Staff and Creative Director. She became CEO in 2019.

Have you ever ordered something you enjoyed so much at a restaurant that you tried making it yourself at home? Well, I have, and although I never quite succeeded in replicating David Chang’s Ginger Scallion noodles from Momofuku Noodle Bar, I’m glad I can share highlights from his autobiography in this review. David Chang is an American restaurateur, author, and television personality. He is the founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Milk Bar, and Momofuku Ko in New York City; Momofuku Seiōbo in Sydney; Momofuku Noodle Bar and Kojin in Toronto; and Momofuku CCDC in Washington, DC. Goodreads: https://www.goodreads.com/book/show/48925820-eat-a-peach YouTube: https://youtu.be/ok8YfBe1vak Audio production by Graham Stephenson Episode music: Caprese by Blue Dot Sessions Rate, review, and subscribe to this podcast on Anchor, Breaker, Google Podcasts, Apple Podcasts, Overcast, Pocket Casts, RadioPublic, and Spotify

Have you ever ordered something you enjoyed so much at a restaurant that you tried making it yourself at home? Well, I have, and although I never quite succeeded in replicating David Chang's Ginger Scallion noodles from Momofuku Noodle Bar, I'm glad I can share highlights from his autobiography in this review. David Chang is an American restaurateur, author, and television personality. He is the founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Milk Bar, and Momofuku Ko in New York City; Momofuku Seiōbo in Sydney; Momofuku Noodle Bar and Kojin in Toronto; and Momofuku CCDC in Washington, DC. Goodreads: https://www.goodreads.com/book/show/48925820-eat-a-peach (https://www.goodreads.com/book/show/48925820-eat-a-peach) YouTube: https://youtu.be/ok8YfBe1vak (https://youtu.be/ok8YfBe1vak) Audio production by Graham Stephenson Episode music: Caprese by https://www.sessions.blue/ (Blue Dot Sessions) Rate, review, and subscribe to this podcast on Anchor, Breaker, Google Podcasts, Apple Podcasts, Overcast, Pocket Casts, RadioPublic, and Spotify

NUEVO EPISODIO, TODOS LOS MARTES! En este episodio, me inmerso en el capítulo #3 del nuevo libro de David Chang “Eat a Peach”, donde describe 6 ejercicios que le funcionaron a la hora de emprender su primer restaurante, Momofuku Noodle Bar. Considero que son ejercicios valiosos, sobre todo para cocineros que van a emprender su primer proyecto. Hablo desde lo importante que es confiar en tus instintos, de recolectar datos para planear estrategias que nos lleven al éxito y de hacer las cosas de la manera que te funcionen a ti y a tu equipo. Espero lo disfruten. Conecta con Martín: Gmail | martinrodvargas@gmail.com Subscríbete a IDEAS: Apple Podcast | https://podcasts.apple.com/ca/podcast/premisa-que-el-factor-humano-se-vuelva-prioridad/id1527923898?i=1000488286657 Spotify | https://open.spotify.com/show/1RPxuNOPkC2ug1xqVcpbW Anchor | https://anchor.fm/martinrodrigo Overcast | https://overcast.fm/itunes1527923898/ideas Google Podcast | https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy8yYjBkODg4MC9wb2RjYXN0L3Jzcw== Breaker | https://www.breaker.audio/ideas-8

My guest today is the chef and founder of Momofuku and the star of Netflix’s Ugly Delicious, David Chang. Since opening Momofuku Noodle Bar in New York City back in 2004, he’s been honored with six James Beard Awards and has been recognized as a TIME 100 honoree. In this episode, David opens up about […]

The Ivan Orkin story has been well documented. In summary—and you can read it in the excellent memoir-cookbook he wrote with Lucky Peach editor Chris Ying, or stream it on Orkin’s also excellent episode of Chef’s Table—ebullient white man lives in Japan, makes magic with ramen, stays humble, works hard; the crowds and critics and media swarm. In this episode of the TASTE Podcast, we catch up with Orkin to tell the story of how he first brought his unique style of ramen to America, through a legendary pop-up at Momofuku Noodle Bar in 2012. We also hear about his popular restaurants in America, including a new slice shop.Also on the show, Smitten Kitchen’s Deb Perelman plays the game F, Marry, Kill: Sandwich edition. Grilled cheese, corned beef, pb&j?

On this episode of All in the Industry®, host Shari Bayer is joined by Jordan Salcito, Founder of RAMONA, Bellus Wines, and Director of Wine Special Projects for David Chang’s Momofuku restaurants. Jordan began her career in New York as hostess at wd~50 before becoming a prep cook at DANIEL, sommelier and manager at Eleven Madison Park, then eventually Wine & Beverage Director for Momofuku. Among her accolades, she is a Master Sommelier Candidate, a Wine Enthusiast “40 Under 40,” and was recognized as a 2018 James Beard Foundation semi-finalist for "Outstanding Wine, Spirits or Beer Professional," tied to her brand RAMONA. Today's show also features Shari's PR tip, Speed Round, Industry News discussion; and Solo Dining experience at Momofuku Noodle Bar at Columbus Circle, NYC. Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry. Thanks for being a part of All in the Industry®. All in the Industry is powered by Simplecast

One of the world’s most inventive and outspoken chefs, David Chang has been challenging culinary conventions since 2004 when he opened Momofuku Noodle Bar, in New York City. In the years that followed, he built a veritable restaurant empire that now dots the globe. In a revealing conversation with GQ’s Jim Nelson, Chang opens up about how hard—and how rewarding—that path has been. Chang describes, among other things, what he’s learned from failure, how he’s addressed his notorious temper, and why he thinks that wisdom sometimes gets in the way of creative genius. 

For years, Peter Meehan was a mystery. As the New York Times’s "$25 and Under" columnist in the early 2000’s, he dined anonymously everywhere from Roberta’s to Momofuku Noodle Bar to hidden gems like Uminoie in the East Village. As an author of cookbooks and while helping run the show at Lucky Peach magazine (RIP), he avoided cameras out of some combination of annoyance and muscle memory. We caught up with him to discuss his upcoming barbecue cookbook, the terror of doing food TV, and the legacy (and life after) Lucky Peach.Later on the episode, we talked to Julia Sherman, the author of Salad for President, about the unexpected intersections between art and salad.

René Redzepi is the founder of MAD and the chef-patron of noma, a restaurant in Copenhagen and multiple winner of Restaurant Magazine's 'Best Restaurant in the World' award. Kylie Kwong has been the owner of Sydney’s celebrated Billy Kwong restaurant since 2000 and is a passionate campaigner for sustainable food and ethical eating. She is the author of six books and presenter of three television series, and in 2014 was named by Food & Wine magazine as one of the world’s 25 most innovative women in food and wine. Momofuku founder David Chang is the chef who turned ramen and pork buns into haute cuisine. Beginning with the Momofuku Noodle Bar in 2004, he has built a culinary empire that includes restaurants in New York City, Toronto, Washington DC, Sydney and his own print quarterly, Lucky Peach, a regular collaborator with MAD. Massimo Bottura is an Italian-born chef who apprenticed with Georges Cogny and Alain Ducasse in the 1980s and 1990s. In 1995, he opened the multi-award-winning restaurant Osteria Francescana in Modena, which has maintained Three Michelin Stars since 2013. He is also the author of four books, including Parmigiano Reggiano and Never Trust a Skinny Italian Chef. Chido Govera is a 29-year-old Zimbabwean farmer and campaigner with her own foundation, The Future of Hope. After being orphaned at the age of seven and left to care for her brother and near-blind grandmother, Govera was invited to learn mushroom cultivation, supported by Belgian environmental entrepreneur Gunter Pauli. Today, she teaches mushroom farming to women and orphans throughout the developing world. Rebecca Huntley is one of Australia's foremost social researchers and experts on social trends. She is the author of Does Cooking Matter?, a call to arms to bring our nation back into the kitchen, and Eating Between the Lines: Food and Equality in Australia.

René Redzepi is the founder of MAD and the chef-patron of noma, a restaurant in Copenhagen and multiple winner of Restaurant Magazine's 'Best Restaurant in the World' award. Momofuku founder David Chang is the chef who turned ramen and pork buns into haute cuisine. Beginning with the Momofuku Noodle Bar in 2004, he has built a culinary empire that includes restaurants in New York City, Toronto, Washington DC, Sydney and his own print quarterly, Lucky Peach, a regular collaborator with MAD.

David Chang, chef and founder of the Momofuku restaurant group, discusses love and hate and how he has used each to fuel his success. Plus, the early days of Momofuku Noodle Bar, when the fear of financial ruin forced David to find a way to find a way forward. Topics discussed in this episode: Momofuku Restaurants, including Noodle Bar, Ssam, Ko, Ma Pache, and Milk Bar The first season of the PBS series Mind of a Chef, hosted by David Chang Lucky Peach magazine Armageddon-era Aerosmith vs. Toys in the Attic-era Aerosmith Franklin BBQ in Austin, TX Restaurante Elkano Etxebarri Slate is proud to welcome The Moment With Brian Koppelman to our podcast family. Subscribe to the podcast on iTunes, where you can now explore Brian's entire archive, including conversations with Amy Schumer, Seth Meyers, Bill Hader, Seth Godin, and others.    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

David Chang, chef and founder of the Momofuku restaurant group, discusses love and hate and how he has used each to fuel his success. Plus, the early days of Momofuku Noodle Bar, when the fear of financial ruin forced David to find a way to find a way forward. Topics discussed in this episode: Momofuku Restaurants, including Noodle Bar, Ssam, Ko, Ma Pache, and Milk Bar The first season of the PBS series Mind of a Chef, hosted by David Chang Lucky Peach magazine Armageddon-era Aerosmith vs. Toys in the Attic-era Aerosmith Franklin BBQ in Austin, TX Restaurante Elkano Etxebarri Slate is proud to welcome The Moment With Brian Koppelman to our podcast family. Subscribe to the podcast on iTunes, where you can now explore Brian's entire archive, including conversations with Amy Schumer, Seth Meyers, Bill Hader, Seth Godin, and others.   

It was just a 2-day whirlwind trip for business, but Locke and I managed to hunt down some pretty amazing food between meetings. We both had a must-eat list, but otherwise we decided to wing it and see where our endless walks through the city took us. I was up for anything, but insisted we make an inaugural visit to Rudy's Bar since it's just plain embarrassing to think we were the only two people on the planet who hadn't been there. Locke is a devotee of Momofuku Noodle Bar in the Village and was willing to risk life and limb to take me there. Persistence on both our parts paid off, as we revisited familiar haunts and discovered new obsessions. Rudy's Bar: http://www.rudysbarnyc.com Eataly: http://www.eataly.com Momofuku: http://momofuku.com/new-york/noodle-bar/ Pig 'N' Whistle: http://www.pignwhistleon36th.com Pie Face http://piefacenyc.com Bella Napoli http://www.bellanapoli.com Minus5 Ice Bar https://www.minus5experience.com/about/ Sardi's http://www.sardis.com/htmldocs/cms/ Big Gay Ice Cream http://biggayicecream.com Trailer Park Lounge http://trailerparklounge.com

Dashi, kombu, tamari- these are Sean Heller's secret ingredients at Momofuku Noodle Bar! This week on The Main Course, Patrick Martins sits down with Sean, the Chef De Cuisine at Momofuku Noodle Bar, to talk soup. Hear Sean dish on his humble beginnings in Rhode Island kitchens at the age of thirteen. Hear how a few simple ingredients can create such a powerful flavor in ramen soups. Listen in to hear Sean talk about the importance of concepts in the kitchen, and how borrowing from different cuisines can lead to unique meals and tastes. How did traveling in Italy alter Sean's outlook on cooking? Later, Patrick checks in with Larry Bokal of Cannonball Express. Tune in to hear Larry and Patrick discuss winter weather and how it affects the trucking industry. This episode has been brought to you by Whole Foods. “Ramen is not just soup that comes out a package- there's work that goes into it.” [6:25] “I never thought I would be learning to make ramen. Now, four years later, I'm still learning.” [14:00] “One of the most important ingredients that goes into food is love.” [17:40] “America is a melting pot, and it was only a matter of time before that aspect made its way to the food.” [25:45] — Sean Heller on The Main Course