David Chang
Chef & Owner, Momofuku Restaurants
01:45

Can organic food be mass produced?

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The U.S. may not have enough land to feed its entire population.

David Chang

David Chang is a Korean-American chef who is known for his unique combination of Asian food and French technique. After graduating Trinity College, Chang worked briefly in the financial services before embarking upon his career as a chef. Chang attended the French Culinary Institute and opened his first restaurant, Momofuku Noodle Bar, in Manhattan's East Village in 2003. Momofuku proved a resounding success; food critics as well as customers loved the restaurant's signature dishes, such as the Asian burrito and the kimchi and pork consomme.

In 2006, Chang opened his a second restaurant, Momofuku Ssam Bar. Chang was honored as both GQ and Bon Appetit's 2007 Chef of the Year. Chang is unapologetic about his food. "We do not serve vegetarian-friendly items," Chang has said. "Vegetarians are a pain in the ass as customers."

Transcript

 

Question: Can organic food be mass produced?

 

David Chang: It’s not feasible because I read a stat recently that says like if we were supposed to feed the entire U.S. population organically or sustain it, we don’t have enough land or resources to do so.  But I think it’s a goal worth trying. 

If you haven’t been to a a community pork producer; or seen pictures of where animals are raised in pens, and unable to move, and the smell, and it’s just completely terrible.

I think that it will change the way you view things. 

And you can contrast that with massive fields where piggies are running around and rolling in mud and they’re happy.  It’s completely different.  A happier animal and the way it’s raised, the way it’s been grown, might not necessarily make better food, but it tastes better because what went behind it. 

I don’t really care too much about the heritage breed or about stuff like that.  That’s important, but I think what’s more important is how it’s raised. 

You can make a big difference. It’s already happening.  People are buying more heritage pork or stuff like that.  The notice is out there.  And that’s the craziest thing as a restaurateur or a chef, to see the impact certain things can have.

 


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