David Chang

David Chang is a noted American chef. He is chef/owner of Momofuku Noodle Bar, Momofuku Ko and Momofuku Ssäm Bar in New York City.^[1]
His Parents are Korean .
http://en.wikipedia.org/wiki/David_Chang

He taught English in Japan for a short while
.
His first restaurant and most famous Momofuku he see it as fast food.
http://www.momofuku.com/

Deluxe bo ssam dinner package from Momofuku.

Package 350 dollars for 8-10 people
Bo Ssam with sauces, Lettuce and rice
choose 4 seasonal Items
10 pork buns
cole slaw
sweet potato puree
brussels sprouts
azuli beans with bacon
kimchi apples
collard greens
Blondie pie

Bo Ssam is one of my favourite thing to call in on a Sunday
http://macs-foodkorea.blogspot.com/2008/06/bo-sam.html
http://macs-foodkorea.blogspot.com/2009/02/calling-in-bo-sam.html


Here he talks for an hour with Charlie Rose
http://www.charlierose.com/view/interview/9181


More Reading here -here
http://gothamist.com/2008/03/17/the_new_yorker.php

Chang opened Momofuku Noodle Bar in 2004 after having an epiphany: "Why can't I cook something simple? I'm not an awesome cook—I just want to make noodles." MacFarquhar writes, "The idea of Noodle Bar from the start was to take the humblest meal—a bowl of noodles, a pork bun—and, with a combination of obsessive devotion and four-star technique, turn it into something amazing."

http://newyork.seriouseats.com/2008/03/david-chang-as-he-opens-momofuku-ko.html

Mr. Chang was born in northern Virginia, where his father, an immigrant from South Korea, worked in the restaurant industry, eventually opening a restaurant. His family wanted Mr. Chang to go into law or finance, but he studied religion in college and graduated with no particular goal. In his early 20's, he lived in London, taught English in Japan and had a variety of jobs in New York, from bussing tables to working in the finance industry. Finally, he enrolled in culinary school. He worked at Mercer Kitchen in Manhattan, then got a job in the kitchen at Craft after agreeing to answer phones for a month. After two years at Craft, he returned to Japan and worked at a small soba shop, then at a restaurant in the Tokyo Park Hyatt, followed by a year at Café Boulud in New York. Saying he was ''completely dissatisfied with the whole fine dining scene'' and its pretentiousness, he decided to open his own restaurant -- working with his Momofuku partner and co-chef, Joaquin Baca.

http://topics.nytimes.com/top/reference/timestopics/people/c/david_chang_chef/index.html
David Chang Cooks With Marta Stewart
Here