— by Hannah Reich: “It is an ephemeral act, anything you do and care about in food. You don’t eat awards, you don’t eat nostalgia; everything you work for in this business gets flushed down the toilet eight to 10 hours later,” says chef David Chang.

“It is literally one of the dumbest professions in the world, which is why I love it so much.”

Chang is a titan of the food world; beginning with New York’s Momofuku Noodle Bar, which he started in 2004 when he was just 26 years old, he birthed a culinary empire that now spans 15 restaurants, from Los Angeles to Sydney…

Image courtesy of PenguinRandomHouse/Andrew Bezek