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David Chang [moved from General Chowhounding board]

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After reading the NYTimes article, "Too Much Heat In the TV Kitchen" I became curious what David Chang said in his New Yorker interview....Couldn't find it on the web either. Anybody read it? Was it really that bad?

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  1. Hmm.. I haven't read the NYTimes article but now I'm curious to do so. I did read the New Yorker article and I'm dying to try one of the Momofuku restaurants. Can you link to the NYT article?

    Never mind, just found it. There's definitely a good amount of profanity in the article but it doesn't sound really any different than the way most people I know speak. Maybe it's a function of age more than profession (I'm about the same age as Chang). But if you're offended by profanity, then yes, you'll be offended.

    6 Replies
    1. re: mollyomormon

      I can't say I've ever been offended by language....I wonder if that's good or bad! Where did you find Chang's comments?

      1. re: BiscuitBoy

        Me neither, although I almost was offended when Andrew on Top Chef described his reaction to finding out where there were living as "Casa, motherf----rs!" just because it sounded so ridiculously stupid. I have the actual hard copy of the magazine. Not sure where it's available online.

        1. re: mollyomormon

          The article is not on the New Yorker web site, it is in the printed issue. And the cussing wasn't anything worse than what you would hear in a frat party but it is a bit jarring coming from a successful professional restaurateur.

          1. re: Phaedrus

            If you found it 'jarring,' then you've never worked in a kitchen. I thought the language gave a real feel for what it's like.

            And after having eaten at Momofuku Ko, the Chang and his crew can use whatever words they want as long as they keep making food that's so damn good. I could care less about the language.

            1. re: atom12

              I never worked in a kitchen, but I have worked in a manufacturing environment where guys cuss all the time, in fact much more colorful and much more explicit than what I had read. But I did expect the language to be less explicit from a guy who is at least doing some front of the house work.

      2. It's come to my attention that Gordon Ramsay's Hell's Kitchen and Kitchen Nightmares ... as well as many other shows ... are shown in Britian and in Australia with no censoring. The audience hears everything. No beeps, no silence moments. Just raw. And I wonder ... if they are not complaining ... why are we Americans who get 100% censored versions having major hissy fits over this nonsense? Why are we so fragile or naive or "something" that we can't see nudity, we can't hear curses, and if and when we get just an inkling, a shadow of the real thing, we go coo-coo? I think that's pretty sad myself.