San Francisco, New York, Seoul discussed on The Dave Chang Show

Automatic TRANSCRIPT

I learned from from those guys from from the mentors. And if you had to say like when you started thirteen win. Well, we open we open in the woodfired oven. And Marsha were were Bianco night. I met in ninety five I think, and then we opened tar teen in San Francisco two thousand two so it's been like seventeen years sixteen seventeen. What were you trying to prove when you open up two thousand two like, what was I I gotta get this fucking shit off my chest. Yeah. No. There was totally that I was working alone. I was doing all the Vanuatu and the bread by myself and definitely like ridiculous almost die. We're still. Of like, hey, there's this guy asleep in the bakery. I mean, it was open legend ship. Yeah. No. It was. It was great. It was a great time. I I wouldn't have survived unless I was young in could could handle that. But yeah, I would never go back to it. Now, it's like the idea of being you know, solo and doing everything by yourself. It's not it's not interesting to me more because I realize. Because I'm older, and I learned a few things from making a lot of mistakes that I can I can realize a lot more of the vision in the dreams of my head if I'm working with other people, and when you open up thirteen and you're in your, you know, became this sort of icon ick figure in America, right? Amongst people that cared about food. What was it for those that don't know or never had your bread early on or even have tar team to begin with? What was it that you were trying to like say with your brand? What would what was it that you were doing different to that your style? You know, it's I mean. One of the quotes. And there's among millions from Bianco is what makes good food. Good. And this is something I asked myself all the time like what makes good food. Good. What makes good bread? Good. Like if you have a loaf of bread, and you say that's an amazing loaf of bread than I would say, what's amazing about it. Like tell me some details. And for me, it's like it's the contrast between the crust and the chrome the caramel ization, the open textures, the the depth of flavor from along from tation. And so, you know, it's it's like when I sort of had in my head the thing that I liked the most about bread, which is all those things I just said and then to focus and and try to amplify all that stuff. You know as much as I possibly could. And that's every day. That's what we do every day after twenty years twenty five years, we have you know, now, a working with farmers millers in Oregon, Washington. Grain breeding programs. I've got the best flour of us in my life. And I've baked all over the world, and like, I'm really thankful and and. Thankful in fortunate that we can we can keep improving after all these years just by getting deeper and deeper into like the relationships from the end to end supply chain of what were the ingredients were working with. I mean again highest compliment can give it's hard for me to describe because I'm not an expert in bread. But I do know flavor, and I can recognize techniques and in the lineage, but you've arguably influenced bread globally. You know? No one's done it more than you over the past twenty years. I mean, you're acolytes are all over the world. Now, they are all making some their DNA is Robertson. Charting bread. You know, the the field. That's crazy. Clearly the coolest thing about that. And I do see it when I travel is that like for me, the biggest compliment is when someone takes takes something that that I've put out there, the me and tortilla our team has put out there and. They'd take it to another place. You know, and I get I get it comes full circle. And I get inspired by. I mean happened in Korea. We went into Seoul, the first time just kind of researching where we're gonna be I came back to San Francisco, and I said to my team thirteen unlike our biggest competition in Seoul is going to be people that are making bread from our books, and they're doing it really really well like, and that's all kind of by design like you put your stuff out there. And if if you put a good recipe like a real recipe, which we did. And then people start making it they're gonna make it as good as you at some point in the probably going to improve I hope, and then it's going to push us in. That's that's exactly what's happened. Again. I don't think if you're not of the food world, you may not understand the influence and impact you've had on bread-making. It's fucking insane too. I travel all over the world. I'm like, oh, that's someone must have read your book or more than likely spent some time working with you. And you can see it. It is such a distinct thing and I'm not good. At articulating. I just know it. So that's a fucking amazing thing to have and to see. So I I love it. I think I mean, one of the things like I can't take credit for all that that that thing. I mean, I feel like people are taking up making bread for the same reasons that I like devoted my life. Big part of my life to it. It's a meditative grounding connect you to the earth kind of thing to do. Are you worried about people that have copy you or because like I mean, I sorta this with moments ago, I was like shit like there was stretch. Well, we got a pretty lazy because I was like, well, we're ahead of the curve. And then I was like like seven seven years. He I was like wait a second some of the people that are influenced by doing it just as well. Or better. Like, we got we got actually I love that. When that happens. It's you know, it's like it's like a fire, and you know, it's like fire my belly. It's good. Totally welcome it. 'cause what's going to separate you versus the youngsters. The youngsters those are my people. Now, I need them. You know? But like other 'cause bread-making his great now. Right. It does bum me out when people make something, and they don't, and they don't, you know, it bums me out when people rewrite history or they don't they don't say an trust me if someone makes it better than me. I'm going to say you're making that better than me. Like bravo. It's amazing. But yeah, that's that's just like, I'm I'm like a very loyal person. I always liked to like give credit where Credit's due, but I also fully expect people to take whatever I put out there. And like take it further than me. I hope. And going to Chris. Probably whether you realize it or not again, you just said, hey, I've never invented or said anything original. I understand that. But weirdly, you are widely copied and imitated as well. And how that even happened? How the when you move to while where wires, Ana it'd be being for your breathing. Like like, go further west even that. Well. Some of the some of the reality economic zone was was was cheap place to live. And there was a, you know, I think there was just something it was far away. I've been to Italy when I was thirteen, and I I want again when I was like eighteen and spent some time there, but other than that like, I'm in Connecticut at that time, Ohio, Vermont and much y'all and that was my ole like view of the world and. I think. Was saying earlier it was like my my search in libraries is the game perspective like to find like, you know, finally out to to, you know, with the least amount of turbulence so I can really see what's going on. So I think not not that there was turbulence back in New York and things like that. But I think that I think at some point in your life, you you need to go as far as you can and and and start walking back to your even unintended destinations. You see what you stop and watch you said on peace pizza? Well, I think for me, it was something that, you know. And I love that did open up Eighty-eight like people say, I love your concept. But my what the fuck is a concept. They were not even know like if I grew up on a pig farm, and I may bake in. I'll probably would make be making breakfast. But I think as I got older, you know, I mean I left school early. I left powder the, but that going to tenth grade, I went to work. You know, what this isn't kept in Paul's, you know, seafood house and. Some of the kitchens or per cayden company back laws a hotel, and and then I started on my own like really take something that was I I knew how to make you know, pedestrian pizza. You know, I make making mega okay pizza. But but there was something that like when I came here Zona. I wanted to. Early twenties. Twenty one whatever. And I I wanted to. I don't know. I didn't have a job. I started making like mozzarella and pasta on my apartment, and it was a couple restaurants wants a little bit about the in in Scottsdale, bring pasta, or like mozzarella, and you know, they pay me cash and know for me was a decent. You know? It was like that was it was pretty cool. I mean, I mean if I got busted that much time. I did. So I saw business started catering business speed this one up not that interesting. But I saw little kidding business. I cook people's homes, and I bring my little possum, you know, little roller flour and eggs and make like if you're really bored like you can entertain yourself like the idiot like maybe show up and knock out some pasta like in the happy hour part of your meal. And a, you know, if you all the misfits that didn't wanna talk their significant others will talk to me while I was making pasta for them and these little dinner parties that did. And then I will like pizza port is more like kind of like. Kind of like grandma style pizzas. In in the house is also parties. I did this one event has got in French Guiana. Geico Scott's that I was doing a party four and at that time he just bought in eighty seven. He just bought his grocery store. Home was ranch market. But he had the idea to change to you know, I think he went to New York might a walk through Bellevue cheese and wanted to do something, you know. So he did this place called the euro market was basically just a grocery store, you

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