David Chang is no stranger to controversy, whether it's chili crunch and chili crisp, microwaves, mental health, closing restaurants, or his feelings about Guy Fieri. Onstage at the 2024 Food & Wine Classic in Aspen, David Chang went deep into some tough topics — all with a face full of wasp stings.
Live onstage at the Food & Wine Classic in Aspen — with a face full of wasp stings — the chef got raw and real.in an event called"David Chang Unfiltered," but no one could have predicted that he'd be up there with a face full of wasp stings. The notoriously opinionated chef shares some raw talk about the chili crunch controversy, failure, living life under a microscope, mental health, Guy Fieri , and why people are so weird about microwaves.
"I take full responsibility, and I know a lot of chefs probably feel the same way; we get stuck trying to be cool. Cool means being relevant, cool means winning awards, cool means being desired, having a long reservation list where people want to go into your restaurant. Cool is absolutely critical to a certain kind of restaurant and dining. And I think I cared all too much about that. I'm all for food as art, cause it is.
"I love ideas in food where people laugh and scoff. Like, 'That can't be good,' or, 'You're a hack.' You know who uses a"I also remember back in the day when induction started coming around. And everyone's like, 'Ugh. It's for losers.' 'Ugh, it has to be over a fire.' I was like, what is going on here? This is not"I mean, I was drunk on stage with Tony . He knew how to get me to open up. And I made fun of shades and his look.
"I'm really afraid of talking about something that will be misconstrued or misunderstood in a situation. I think my opinion had a lot of nuance in a world where it's hard to have nuance. And it made a lot of people upset. That was certainly not the intent. I had to learn a lot about trademark issues. In our 20 years of business, you tend to send some letters: a cease and desist. It doesn't mean you'd necessarily have to enforce it.
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