18 Burst results for "Dave Chang"

Asians have the highest incomes in the United States

The Dave Chang Show

04:35 min | 1 year ago

Asians have the highest incomes in the United States

"According to the US census in two thousand Seventeen Asian people at the highest median household income in this country by a lot, which is more than twice the median household income of black people. And that's what we're talking about. Here is that we have intentionally assimilated into white society. I mean we have to kind of exam kind of interrogate the fact that most Asian Americans have a white American accent. That's because we have assimilated with White Society, so let's start from the start acknowledging that we have done that. That's I think the bias that a lot of asian-americans come from is that we have surrounded ourselves with white people and have kind of neglected understanding, other minority communities namely the black community. Well Look I. The the truth is I. Didn't I never grew up around black people I think Ron. Any black people there was one black kid in my middle school and I watched him get relentlessly made fun of and I stood by didn't do anything about it and I have a lot of guilt associated with that, but like the truth is. I was I had no exposure to black people until college. My parents didn't have any black friends. It starts there. It starts with not having that experience like I. I'm not GonNa pretend that like I. Spend most of my days hanging out with black people like I, said I have a limited number of black friends now like it's not, you know luckily. I I work in food media where I get to encounter a much broader range of people than I, did growing up, but like I wanted to speak very frankly about my own experience in that is like. I just didn't have that exposure. My parents had even less of it. and. Their perspective is informed very differently from ours. And I think it's really important that we have these conversations with them, but we have to just sort of. Remember how hard it is to empathize with the group that you have no contact with. But we need everybody to see this right and this is the giant Delta between. What we need them to know and what they WANNA know, of course, look, it's interesting. Right because the three of us are maybe not. The ideal group because. We all have had ambitions to be heard we all in our own ways. We've wanted to be out there. Dave is very out there. But I don't think and tell me if I'm wrong but like. I don't think that the previous generation. Our parents have any desire to stick out. They don't want to stick their necks out there. I'm just talking about the model minority thing again. That's not that's not their parents. Generation that's Asian culture, too. Yeah. I think that's pervasive over across generations I think even now the prevailing attitude of Asian Americans, I can speak for my generation, generally speaking of an aberration like I'm very outspoken, but I'm the aberration. I'm the exception to the rule out of times and that. That kinda needs to change especially as it pertains to very important issues like this like police brutality against black people like we should be at the forefront of this, we should be allying. I was at the protests on Saturday in mid city Los. Angeles and I saw a bunch of Asian people in that gave me a lot of hope but Asian people make up about ten eleven percent of the population Los Angeles I don't think we were ten percent of the crowd that was out there marching. And we can do better. We can do better as asian-americans. Madge. If you're listening to this right and I was like this isn't a podcast. This is just a conversation. Well, yeah because I don't think there's anything you can't talk about right now. Other than what's happening I. Think it's so important that we need to have an honest conversation with my friends that I work with about how we can. Change perspectives and shift the alignment so old generation to generation to the newest generation all on the same page. Because the reason you're here and you have the civil liberties that you do have is simply because. Black. People had to go through slavery. They've had to endure the most. Awful of atrocities. Jim Crow Segregation. Now voter suppression everything is wrong and built against black people yet. Somehow people have benefited from it. And I can see a lot of Asian people being. That's not our problem. Well it is your problem because I don't think is right for you to benefit and to not have any issues right because someone else's carrying the burden.

White Society Black Community Asian Culture Dave United States Jim Crow Segregation RON Los Angeles Madge Angeles
"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

12:48 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"So hello today is today that this is In the fifteenth okay. It's December fifteenth Sunday. Monday you got the email I'll I'll read it. I've heard about it but I thought I was just cheerful. When Palace by the I knew what's going to help out in other facets I didn't know about in Siberia somber eleven tomorrow? We're we're doing family of four Siberia for all staff Friday. We're aiming to do a trial run for twenty guests Saturday. We're GONNA operate for Select Party of guests Monday. Were doing a soft open. I'm forty one doing fifty for Friday and so that was sent out a day before the twelfth December twelve we launched Siberia berea and. You didn't even know anything about it now. We we kinda almost at the light drop everything and just like do it and there was actually i. I felt there was really no other way to do it And I said Max make this happen. Let's make this happen. You and I are running point on this now. Everyone else would assist you with whatever you need all is to have at the editorial months Iberia beat the Shit out of major domiant fish in gross sales. Yeah mm-hmm. When I read that it was I took thirty minutes right that to sentence replied I watch what I say to him right back? GotTa Dave Save. We'll get everything we need to make that happen testing the meats. Now let's give it is when you first read this on the airplane. Explain what was going through your fucking head. Nothing I just WanNa get down there and just like to start doing because even you had no. I did what he sort of knew what I heard like brief conversations about nothing in full by I think cooking and any like SEF Cooking it's pretty Olov. Intuition is involved so I been really do too much just pretty much followed sort of a format format you can laid out and just like with it. And I've arrived Thursday morning. I write Thursday morning and we did I smock service. No one has ever made this food. I did or had any idea for forty people right. I think the major Domo Komo team really like pulled it together like they really did very good job but everyone was terrifying. I mean I was just what was so scary Gary about it because we never did anything about no. It's just at anything like that different that we've never done before in the history of mogul or the the history of maybe the whole So I'll be like all right. I don't know what Dave's looking forward but like let's give it a shot and see. What do you think everyone was so afraid you afraid because everyone was in the mindset? We're opening a major domo meat and fish and hopefully let's get so busy. Visited David Forget about this idea. That was like no. I think it was a huge freight train. That was already on the way and for them to just like hold hold handbrake zoo. It took some time but they did. It is not because they didn't want to do it. But I I was there to just like land M Henin. I think you know if we would you send an email. We gotta do it. If you don't do it I think given up for insubordination or something like that wins. No no no I will tell you I I play. I literally planned it a waited and waited and waited before I sent her that because I knew the natural everyone is like this is fucking impossible. No we're not GONNA do it. No and I think at a time no one would have done it exactly. Yeah I I feel like just the nature of it that you laid out for us like what. If I told you that last last week I was here. Tested out three or four different things and I saw how easy it wasn't thirty minutes and how delicious it could be so. I knew I had some idea that you could throw something together. Someone with your skill set pretty quickly right and can you tell me. And for the record we wish it was a charcoal grill but because it was an add on and for a variety of regulations we cannot have a a Opened fire the open fuel trucker. So we're we have a Brazilian cooking spat with skewers yet has basically only a tiny version bang bar. A tiny babies gives you rotating around. And what are we putting on these things. I I think it would be. We are still figuring out a lot of it and throughout the three days that we did. We've changed like multiple things and every single tasting. We have had different era. Revelations thing that we thought would have been like home runs all things that would be easy to execute in turn ought to be not the case. So I think we've kind of settled on a few versions of Chicken wing or chicken thigh Also so the AP L. in a different format auto becomes table side. It'll be trying out of FRANKEN shorter version Korean barbecue not really Korean barbecue with other things. It's really a stakeout meat house. Yes I mean. We're calling it a meat house because it's not Korean barbecue but the L. Some and but you know you're green fear. I think it's just a very efficient way of cooking things for people to eat and now if if we I wish we had videotaped this whole fucking opening service which is back up. It's not even the first service. It's the first idea that we've tried to do with no prep out. All and no one had even made these recipes. No one even tested them out. No one had even any idea what it was is that we are creating another restaurant in the back with a separate entrance so I cannot express to you how insane it actually was. What do you think the reaction was by people when we did it? I think many chefs from the hotel and casino role by Okay and walked by and saw what we were doing and I could see a sudden look enough as in. I think the they don't understand totally. Holy what we are trying to do because we have measured. Emma mean fish which is a huge beast on his own and they saw moon palace next door which is also another obese of inauguration. And they're looking at this TARASCO. Spit fire breathing machine. And what is this for you know and I think that's the fun part No one knew we were going to do this restaurant. It's not even a surprise for us..

Siberia Domo Komo Max M Henin Dave Gary Emma David FRANKEN
"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

11:06 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"I want us as a group particularly new restaurant culture that we're trying to develop to want to fail versus having moderate success. I think there's failing to be. He comes successful is more important to me than like having very modest goals like I just personally feel like we should never feel like we've had a successful day because I think my personal paranoia that leads to she risks and laziness and all these things so we have to create something having that is almost unreachable and I know how challenging that is to anyone. That's that's just not we. That's not normal. That's fucking weird. How hard is that been? Because I know that you're doing your job in trying to create the task his hand but I'm basically like we need to go. It's not dream bigger. We we need to do more impossible ship. We need to actually make them possible happen. How is this sensible it sensible? But that's also why I'm here with you. I mean the reason why I left talent. The reason why I wanted to come to Momofuku company was a sense. That like you know you demand and the you talked about this for for in terms of with us as well as the leaders retreat as Rigorous Execution Ryan. Just pounding your head on the pavement nonstop to get it right and learning out of that process. All the failures that happen have to happen on it to get to the US and I think that process in itself is just new to me right. We haven't done I've to be frank like having worked with Matthias merges with from former Charlie trotters and and his demand and his He was a former mentor. Remind and he always wanted that. Can you take it to the next step does have a story is that organic is have you thought about all these different things and the biggest part of that was he. was empowering hiring chefs right. He empowered me to create the menu for you show or he empowered other cooks to try these different things and get on specials and not just in the the process of empowerment but taking that empowerment. Now that I have with major Domo meat and fish of having this giant restaurants go with but then doing all these tasks and then delegating allocating them and then going through this entire process with my chefs right. Not just by myself. It's got to be like an entire team. Example is at the retreat. Brian raised his hand. And said we're having a very open dialogue as to our company culture. Marge led the whole thing was incredibly successful in my opinion with we flew all the leaders from all the restaurants managers in all the shafts was an amazing way to join a company. And you the one question you answered was. How do you maintain the level of excellence when you have to do? Thirteen fourteen hundred covers. How do you get everyone to care? Essentially 'cause I did my best to answer it without. I was like that's not going to be easy to answer. Obviously but I saw you were trying to say is like what you're asking asking is impossible. And here's I know it's impossible. I'm not saying we're supposed to reach it. And I don't know if I was able to articulate that to you because I knew Lee left with more questions than an answer when whatever I responded with but that that's it is like I do know what I was trying to convey was. This is like Yes to do standard a standard of excellence. That say the Sean Gray in Suwon Ruez can do it. Co- that do you know. Thirty forty covers a night. It shouldn't be an excuse for us to have any lower expectations or desire for success. Even though it's fourteen hundred covers now which is an insane amount. What I really want you and our team here to understand is we have to find a way to make that happen? And I'm not trying to say in so it's not at the same time being extraordinarily mean or cruel with what what is realistic is. I'm fully aware that it's almost impossible for for that to have a flawless or to have everyone on the same page to care that extra mile when you're doing that many covers partly because I know what's feasible. The restaurant industry. I don't know how sensible it is for you to hear. And how did we end. I'm telling you this because we need our team understand this we still you need to make it happen. Even though we know it's impossible is that makes sense. Yeah and what I took out of that from. The answer was the commitment to those standards. Right right like we can't stop trying right doesn't matter if cook one and cook three cut a shallot differently or maybe an onion but we need to say on top half of it in the sense that like we can't let that slide and if we do let that slide the sliding scale just a giant boulder running downhill. We gotTA keep pushing that backup which we always talk about right and that that standard and the commitment to it is whether you're doing forty covers or whether we're doing eight hundred covers here at minimum eating fish. Is those standards have to be resilient. Oh you're right they have to be embedded into us and not only through us but conveyed through our team and all the way from the dishwashers all the way up to the buzzers to the runners to cook store sous chefs. It has to be a full-on commitment to those standards. I'm excited to see what we can do together. I think we're very lucky to have someone that's so experienced in this whole the building and everything and and this is going to be a hard road but I think something. That's going to be very worthwhile for all of us and I'm excited to I see what you can bring to this whole organization and I'm super excited to bear show famous thank you up next. Yes we are maximizing the chef of Psalm bar. Max had a long career with us. I think Max has been with Moog almost ten years as the chef Assam bar. We've been trying to get him to work on other projects. Because he's just the prodigious talent and I think one of the things. We're trying to figure out who to keep everyone fresh and not burned out his. How do we rotate people out? That want to do so to keep them. I won't say board but Sombor is a place where for whatever reason I oftentimes think it's the I actually can't tell you it's. It's a hard place to work and we've tried to get ahead of it and to give people new opportunities and a fresh set of eyes is so max has been helping us out across all Mamuka platforms. I'm with Max ING. He has been helping out in a variety of ways at memorial Goo- he has been helping us out in Las Vegas. I think you're in a period of like rotating out in a variety of different positions within Momofuku right now. I think that's something that we're trying to develop in our own company too because we've realized just how grueling hard any job is particularly the executive chef and without going deep into that because I think we should reserve that for maybe the future conversation Marseille. Shin me and U On this podcast. If you'd like but you know something that I remember what she did. was you know all the exact shafts. They only work six months a year and then take six months off. I don't know if we'll ever get to that point but trying to figure out how to keep it fresh so you can have different perspectives and one of the things we've had. How'd you work on is a variety of things but most recently focusing on Moon Palace? Yeah I think that's pretty exciting in a very different way. It's something something when you originally were told about this where you're like. I don't WanNa do this. It's not cool. No actually I've done like very different levels of cooking now. I worked in a hotel. I worked in John Barwick Echo and then going back. Some Oregon and nause looking at how the left has been functioning prior that and how food who's been doing kind unlike felt. It was necessary to continue that learning process. I think what is it about noon boss that we're all incredibly incredibly excited about like every fucking person that was working on this. Is I only WanNa do this. I think it's the most the focus like approach. We've gone into something in my perspective and also there's just a few things fog on very visceral at cooking it's like you can smell does walking by everyone just like talking about how it smells outside. And I think that's a very strong like eating's incision last year was challenging for you particularly and you know you had a lot of time to work on on a couple projects and I think he's sort of for without going too deep into it. It's just like you had a lot of time and it didn't happen because I think he got stuck in your own way and I told you last night. It was like the thought process that you have with something so streamline as Moon Palace was beautiful because you you saw multiple perspectives and sometimes I feel like you can't grow or can't see things tele can be a little bit pared-down your almost think that having that focus it's it's a luxury because a lot of times you're in the kitchen your focus on like twenty thirty different things at once and now you only have two to three things to really focused on. I think that's a huge luxury but also a very new viewing Max turned into Rainman for like thirty minutes yesterday. Giving giving me like how I like things is I never want to be so sure about something that I I I wanNA maybe miss out on Ingredient a technique. Everything's everything's on the table till it can't be and something that I've been really working with Max on his to see every angle possible every story and something. That's a failures failures. Only a failure if you leave it there to be a failure and it's a mistake yet. It was the oils the kinds of potatoes. The ground beef cuts the thinness of the of the You were talking to me about Shit I have no idea what the fuck you're talking about. I was just agreeing because like I don't look like an eighty in front of Max but it was a beautiful thing because you were just reeling golf information that I was so excited to hear he was real master ship of ownership of the Manusha Asia. And I told you man. I gave you a big hug because I was like. I'm so proud that you did the work and no one asks you to do it. But what was the difference like you would really went deep. Yeah and I think it's There was a break that I had and I think a lot of time thinking about it and honestly the mental freedom to to actually just molitor one thing. If there's one thing you have to know it's if you're talking about data tapes gnawed oils and I don't know just like became natural and obviously with like the health. Jj and and just really not.

Max Moon Palace US Max ING Momofuku company Sean Gray Ryan Marge golf Brian Lee memorial Goo frank Suwon Ruez Jj Charlie trotters executive Las Vegas John Barwick Echo
"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

11:34 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"Up next with Brian. Brian -Ly Executive Chef of Major. No meat and fish and Brian. Right now. It's a lot for him because we're trying to instill in him a lot of our cultural values. It's it's a challenge because a lot of the things that we do is very different than all of his previous restaurants. He's worked and so not only. Is he trying to figure figure out how to operate a brand new restaurant. He's also trying to figure out how to do things in the manner that we do them. So we're all going to get there and Brian is. He's GonNa explain what he's doing. I am with Brian. Lee is the executive chef of major Domo meat and fish. He has been with us for how many months now three months three months spending a lot of time in in Los Angeles training with mark. Jude interesting. The whole team there brought him over. But you've come over ver- from restaurant row yes which is on paper in the most highest grossing restaurant in North America. Yes yes what like. What seventy million bucks you guys do? I think the last project that was like sixty million that we million was reported on. That's ridiculous and a club strint right and my dining you know. I'm friends with no Berg and Jason the whole team at towel and I don't know if they get enough credit for the quality and what they do and yes is. It always loved by foodies. No but do they make a lot of people happy yes. I think you'd be hard pressed to find someone. That's changed the restaurant landscape landscape more than them and they obviously expanded doing restaurants. That don't have nightclubs and they crush so I have nothing by mattress backed but you you come from an operation where you were four years. Doing huge covers. Yeah thirteen hundred and nine hundred a night tonight. We would have days where we would do like thirteen. Thirteen fourteen be IOS on top of. Let's say eight hundred covers and When we tapped you for this role what were you you thinking? What what we don't have to go into what you knew what you hurry like this like? What were you scared about? What were your apprehensions? I think my biggest apprehension attention was really just like you know coming from being such a system operated chef to going into something. That's going to be way more organic and that was the biggest apprehension I think. Can you explain that chef. What does that mean so I mean you know towels? been there for now. Thirteen years right and I'm chef. Maybe number eight that has gone through there and you know they're all systems in place that my first year that I was there we were just learning. You know the Saudi Yo works and this is what you need to do turn spray it down. These are the stations sheets. The a half for the all the chefs as well as all the cooks to be ready for these events and now it's not so much that right. We're basically birthing multiple concepts and and a huge restaurant. Right three hundred Jesse's restaurant with some amazing meat fish concepts that we're trying to do and it's it's way more going back to the cooking and recipe development and creative process with a think-tank Mon- mindset and that's how it wasn't really like that right because the recipes were set. Those dishes have been there for thirteen years. You're selling two hundred a night so and you got a taste of it with the culture in Los Angeles juice absolutely wise that restaurant different than a system restaurant for those that aren't in the industry or those that want to know more about what we do. What was it that is so different about at least a Los Angeles restaurant it was? It was very organic in the sense that you know every day at dish might change and change that so Take for example. The dish I saw that on a Tuesday it had I think it was on it and by Friday that garnish a change to like mandarin oranges. Interest right and it was just based on season it was just based on what they were getting it and for us we would. It wouldn't at tally wasn't necessarily so seasonal right but I think they get lost a little bit because a lot of restaurants say their seasonal right. Would you say that we actually are like people don't realize how much our menu changes ages. There were days that you know Judy. Mark would be prepping dishes at four five o'clock and then dosing. Would billy just go on the menu the very next day and it wouldn't be necessarily like that. They had formulated for weeks. It would just be like what they got from. Tau Market Grants. Were like just that day and just I think that in itself is super important to the DNA of what we're about to venture onto here and did you see some things that you were originally an A. I could imagine like why would they make something this way. You mean the process itself. There's a lot of things. Yeah I mean if you look at the calling about at least Mo dumber as if you look at their dry storage area. It's like tiny right. It's like a tiny any little closet and you know for restaurant capacity doing four hundred covers. You would expect something much larger. But that just means that they're doing that much more stuff from scratch in house right and so there's not you know l. like cancel hoisin sauce or anywhere or like you know. There may be a coach junk. But they're going to try and do and make their own version of coach John and so it's taking those steps and like taking what's out there but then reinventing it to their own DNA and it's not like we try to do everything incredibly stupid. That's not I think we're trying to find on our battles at that restaurant but I do think that a lot of people that come in and observe their just like wow. Something's are incredibly easy and something's are incredibly stupid. Why would you make it so stupid? Did and we've talked about it. Lengthen in in post opening diaries and just me blabbering on forever about what we do at Major Domo but I was curious to see what you I thought when you were staging at L. A. as to like why because like everything has a purpose but I would also argue. We are system restaurant to would you. Would you say that's true too. I would say that. There's there's a system. Just the system itself is way more blown out in terms of the process And going through the things and when we talk about the system it's it's just more arduous than what most chefs would ever go through right was I. I'm I'm literally curious as to why because this is all all I know. Well I I think so. Chuck Mexican back like a week ago right or and you know and we were trying to get ready for this for this one concept and the day before you got got here Max done. I tasted like twenty different variations of you know these items and for the most part like they weren't great but we by going going through that we were able to find like three or four really nice ones I mean the percentage is on that were terrible but the fact that we tried those failures and the things. That didn't work made us so much more understand. What really does work right? Go mat-su la because that's the first time we actually started working myself with you. I am obsessed fast with reflection on the things that we've done wrong and you know this is a new process for you and new processes for me but something. I think I'm a little more familiar with bringing someone in I argued argued. I'd say you've learned one offensive system a sports team and we were on a completely different organization and system. You're either get it or you don't and there's no guarantee there's no guarantee you're GONNA get it. I hope you we're GONNA be there every step of the way but that's just the reality not every free agents going. That'd be a smashing success. It's why I'm always apprehensive to bring people outside because I believe that the culture that we produce something that we try very hard to to sort of manufacturer organically. It's just about culture. That's all you've heard me talk about it over and over and and the other thing is we've been here and one of the things that I have concerned is. Is that an again to your strength. Is You've been navigating the Venetian Lotto for four. Plus years at Tau and you've worked in real regular restaurants casino. What's the biggest difference with the Casino in the operations here versus an independent restaurant in terms of just general sort of with just because a considerable amount of your time is matching whatever we do with what the Casino does right right and you know an independent restaurant like just save ordering for example independent restaurant at minimum? A you got on the phone. You call you for like nine o'clock at night and you get your ordering for the next day we're finding here. Is You know this is a much different process. We have to go through the sands purchasing certain delivery dates may only be on certain days. Some items may not exist in their system. Right we have to you create not Cadillac requisitions and Build out a product list and that in itself has just been a tremendous process by itself because we came over here from the product list that we submitted was like six hundred plus items right with like eight different plots and twenty mushrooms. And you know they're coming back at us is like do you really need all these items. Because they don't exist here and the sands is new in terms of getting their own restaurants on right because now they're starting to do partnerships and now they're starting to get get into the F.. Fenby as opposed to just leasing restaurants and Tau was lease as well so we were just independent almost in that self and working with the purchasing department working with facilities working with the F. and B. Office of considerable amount of time is going through those channels and there's a lot of wheels that turn the clock as opposed to maybe just the few gears echo. I learned this when we open up Australia. What almost nine years ago? I wanted white onions. Sweet white onions the red onions and I was like. That's not why order was. This is what you got. I was like Whoa. This feels like communist Russia right now with the flex going up and eventually develop on my own system in my own payment system because I just started ordering food that got delivered to us and I figured out a way to get reimbursed. Either say they hated my fucking guts because I started to get what I wanted without working with the casino but we were still are like forty restaurant but for the size and operations that this is I have full understanding understanding that things move a little bit slower here and I'm I'm telling you I'm aware of that but I'm also trying to have you move faster and some move faster. Think think fast now which I think can run contradictory to what I'm trying to tell you too. It's like slow the process down to see your mistakes but I also am Unreliable narrator and this is I'm telling you move fucking faster too then. I know I'm challenging motherfucker in particularly in a restaurant but I'm I I know that. Ah There's a method and I'm not telling you I know how any of this is going to work out. But you know we talked about it this way too and everything is really again educational for myself more specifically just to talk us out. I felt that you were setting goals that you were not hoping you. You knew you're going to achieve by the end of the day and you want a bigger long term goals and short term goals and then that's it we did it. We five six twenty ninety five different items done hard shit. I don't want you to be like a sense of accomplishment and this is where I think in sound if I was listener like that's that's fucking crazy what I want to explain as.

Los Angeles Brian Executive North America Lee Tau Market Grants Jude Major Domo Jesse Mark Judy Russia billy Australia Berg Mo l. John Chuck Mexican
"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

11:34 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"Up next with Brian. Brian -Ly Executive Chef of Major. No meat and fish and Brian. Right now. It's a lot for him because we're trying to instill in him a lot of our cultural values. It's it's a challenge because a lot of the things that we do is very different than all of his previous restaurants. He's worked and so not only. Is he trying to figure figure out how to operate a brand new restaurant. He's also trying to figure out how to do things in the manner that we do them. So we're all going to get there and Brian is. He's GonNa explain what he's doing. I am with Brian. Lee is the executive chef of major Domo meat and fish. He has been with us for how many months now three months three months spending a lot of time in in Los Angeles training with mark. Jude interesting. The whole team there brought him over. But you've come over ver- from restaurant row yes which is on paper in the most highest grossing restaurant in North America. Yes yes what like. What seventy million bucks you guys do? I think the last project that was like sixty million that we million was reported on. That's ridiculous and a club strint right and my dining you know. I'm friends with no Berg and Jason the whole team at towel and I don't know if they get enough credit for the quality and what they do and yes is. It always loved by foodies. No but do they make a lot of people happy yes. I think you'd be hard pressed to find someone. That's changed the restaurant landscape landscape more than them and they obviously expanded doing restaurants. That don't have nightclubs and they crush so I have nothing by mattress backed but you you come from an operation where you were four years. Doing huge covers. Yeah thirteen hundred and nine hundred a night tonight. We would have days where we would do like thirteen. Thirteen fourteen be IOS on top of. Let's say eight hundred covers and When we tapped you for this role what were you you thinking? What what we don't have to go into what you knew what you hurry like this like? What were you scared about? What were your apprehensions? I think my biggest apprehension attention was really just like you know coming from being such a system operated chef to going into something. That's going to be way more organic and that was the biggest apprehension I think. Can you explain that chef. What does that mean so I mean you know towels? been there for now. Thirteen years right and I'm chef. Maybe number eight that has gone through there and you know they're all systems in place that my first year that I was there we were just learning. You know the Saudi Yo works and this is what you need to do turn spray it down. These are the stations sheets. The a half for the all the chefs as well as all the cooks to be ready for these events and now it's not so much that right. We're basically birthing multiple concepts and and a huge restaurant. Right three hundred Jesse's restaurant with some amazing meat fish concepts that we're trying to do and it's it's way more going back to the cooking and recipe development and creative process with a think-tank Mon- mindset and that's how it wasn't really like that right because the recipes were set. Those dishes have been there for thirteen years. You're selling two hundred a night so and you got a taste of it with the culture in Los Angeles juice absolutely wise that restaurant different than a system restaurant for those that aren't in the industry or those that want to know more about what we do. What was it that is so different about at least a Los Angeles restaurant it was? It was very organic in the sense that you know every day at dish might change and change that so Take for example. The dish I saw that on a Tuesday it had I think it was on it and by Friday that garnish a change to like mandarin oranges. Interest right and it was just based on season it was just based on what they were getting it and for us we would. It wouldn't at tally wasn't necessarily so seasonal right but I think they get lost a little bit because a lot of restaurants say their seasonal right. Would you say that we actually are like people don't realize how much our menu changes ages. There were days that you know Judy. Mark would be prepping dishes at four five o'clock and then dosing. Would billy just go on the menu the very next day and it wouldn't be necessarily like that. They had formulated for weeks. It would just be like what they got from. Tau Market Grants. Were like just that day and just I think that in itself is super important to the DNA of what we're about to venture onto here and did you see some things that you were originally an A. I could imagine like why would they make something this way. You mean the process itself. There's a lot of things. Yeah I mean if you look at the calling about at least Mo dumber as if you look at their dry storage area. It's like tiny right. It's like a tiny any little closet and you know for restaurant capacity doing four hundred covers. You would expect something much larger. But that just means that they're doing that much more stuff from scratch in house right and so there's not you know l. like cancel hoisin sauce or anywhere or like you know. There may be a coach junk. But they're going to try and do and make their own version of coach John and so it's taking those steps and like taking what's out there but then reinventing it to their own DNA and it's not like we try to do everything incredibly stupid. That's not I think we're trying to find on our battles at that restaurant but I do think that a lot of people that come in and observe their just like wow. Something's are incredibly easy and something's are incredibly stupid. Why would you make it so stupid? Did and we've talked about it. Lengthen in in post opening diaries and just me blabbering on forever about what we do at Major Domo but I was curious to see what you I thought when you were staging at L. A. as to like why because like everything has a purpose but I would also argue. We are system restaurant to would you. Would you say that's true too. I would say that. There's there's a system. Just the system itself is way more blown out in terms of the process And going through the things and when we talk about the system it's it's just more arduous than what most chefs would ever go through right was I. I'm I'm literally curious as to why because this is all all I know. Well I I think so. Chuck Mexican back like a week ago right or and you know and we were trying to get ready for this for this one concept and the day before you got got here Max done. I tasted like twenty different variations of you know these items and for the most part like they weren't great but we by going going through that we were able to find like three or four really nice ones I mean the percentage is on that were terrible but the fact that we tried those failures and the things. That didn't work made us so much more understand. What really does work right? Go mat-su la because that's the first time we actually started working myself with you. I am obsessed fast with reflection on the things that we've done wrong and you know this is a new process for you and new processes for me but something. I think I'm a little more familiar with bringing someone in I argued argued. I'd say you've learned one offensive system a sports team and we were on a completely different organization and system. You're either get it or you don't and there's no guarantee there's no guarantee you're GONNA get it. I hope you we're GONNA be there every step of the way but that's just the reality not every free agents going. That'd be a smashing success. It's why I'm always apprehensive to bring people outside because I believe that the culture that we produce something that we try very hard to to sort of manufacturer organically. It's just about culture. That's all you've heard me talk about it over and over and and the other thing is we've been here and one of the things that I have concerned is. Is that an again to your strength. Is You've been navigating the Venetian Lotto for four. Plus years at Tau and you've worked in real regular restaurants casino. What's the biggest difference with the Casino in the operations here versus an independent restaurant in terms of just general sort of with just because a considerable amount of your time is matching whatever we do with what the Casino does right right and you know an independent restaurant like just save ordering for example independent restaurant at minimum? A you got on the phone. You call you for like nine o'clock at night and you get your ordering for the next day we're finding here. Is You know this is a much different process. We have to go through the sands purchasing certain delivery dates may only be on certain days. Some items may not exist in their system. Right we have to you create not Cadillac requisitions and Build out a product list and that in itself has just been a tremendous process by itself because we came over here from the product list that we submitted was like six hundred plus items right with like eight different plots and twenty mushrooms. And you know they're coming back at us is like do you really need all these items. Because they don't exist here and the sands is new in terms of getting their own restaurants on right because now they're starting to do partnerships and now they're starting to get get into the F.. Fenby as opposed to just leasing restaurants and Tau was lease as well so we were just independent almost in that self and working with the purchasing department working with facilities working with the F. and B. Office of considerable amount of time is going through those channels and there's a lot of wheels that turn the clock as opposed to maybe just the few gears echo. I learned this when we open up Australia. What almost nine years ago? I wanted white onions. Sweet white onions the red onions and I was like. That's not why order was. This is what you got. I was like Whoa. This feels like communist Russia right now with the flex going up and eventually develop on my own system in my own payment system because I just started ordering food that got delivered to us and I figured out a way to get reimbursed. Either say they hated my fucking guts because I started to get what I wanted without working with the casino but we were still are like forty restaurant but for the size and operations that this is I have full understanding understanding that things move a little bit slower here and I'm I'm telling you I'm aware of that but I'm also trying to have you move faster and some move faster. Think think fast now which I think can run contradictory to what I'm trying to tell you too. It's like slow the process down to see your mistakes but I also am Unreliable narrator and this is I'm telling you move fucking faster too then. I know I'm challenging motherfucker in particularly in a restaurant but I'm I I know that. Ah There's a method and I'm not telling you I know how any of this is going to work out. But you know we talked about it this way too and everything is really again educational for myself more specifically just to talk us out. I felt that you were setting goals that you were not hoping you. You knew you're going to achieve by the end of the day and you want a bigger long term goals and short term goals and then that's it we did it. We five six twenty ninety five different items done hard shit. I don't want you to be like a sense of accomplishment and this is where I think in sound if I was listener like that's that's fucking crazy what I want to explain as.

Los Angeles Brian Executive North America Lee Tau Market Grants Jude Major Domo Jesse Mark Judy Russia billy Australia Berg Mo l. John Chuck Mexican
"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

10:28 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"All solvable problems if you will right? So that's what I thought as like thinking about what. Why would someone? I think this is a dumb idea and I'm really saying something's dumb is why would someone think it's dumb. Is it a cultural truth. Based on fact but on bias and stupidity the or is a dumb because empirically proven to be dumb and all good things and cool things all historically have started incredibly. Oh cool and dump. That's true I don't know if it's not the right word because I mean you look at. How many Fogo the child's there are? There's a lot of them right so like right. I I think from the hospitality perspective I got a I want to. You know I wanNA work at mission star restaurants and Shit like that. You know Mike. It's not the thing that had not going to grow. You could be like. That's what I WANNA do right at least i. I wasn't even though I enjoy it tremendously so but like you're cooking in so many different things like why wouldn't that be something that you would want to. Yeah where where you run to work. Also dumb was the timing of IT Offers Korea. Could it be more dumb. I mean it's almost like why are you trying to make us why. Why are we trying to actually hurt? Our chances success was yeah. It's definitely not a seven out the best case scenario but I also feel like if you're not challenging yourself to be successful than what are you doing like how what are we gonNa do where you're GonNa wait until we figure one concept out in an open the other like how long will that take. Then what are we doing to ourselves so I can understand. Now what's like there has to be. Somebody has to say go so and at that point we just have to go and all the gears were shifted towards making Major Domo the most successful thing all all the plans and people were. There's a high anxiety high stress because it's a IT'S A. It's a lot of expectations on that restaurant in and I think everyone involved wants to honor the hard work of St Jude. Mark the whole team everyone at Major Domo in La so on top of making sure that the expectations that the customer is it. The whole thing has been stressful. All restaurant openings are stressful. You've been with US enough to know that One of the things that I learned from An. It's like become what I I don't even say it's a it's a saying I I say it's like a a law. Aw maximum and it's like Alan Benton's maxim in in that's to reiterate what dumb is in what. I'm trying to get you to sort sort of embrace more of which I with enough to know that you know this but so healthy reminder whenever you play someone else's game you're going to lose and I personally need to see things from was dumb a contracting perspective. Because I think historically for US whenever we've played it safe off whenever we played it like everyone else does or we're conservative or we don't change because we believe that we're going to be successful inherently early in that Hubris drives us if fucking hurts because its failure and I am driven by failure in the fear of failure so I ah want us to sort of work through that to start off with by no means. Do I think that anything we're going to do work and is going to work and I think that everything we're going to do it's going to fucking fail. I I definitely think back to your first point. Bow like doing something to make someone else. Happy like trying to if we try I to do what we think people are going to like. I feel like we're we're never going to figure that out like we're not other people if we do what we think is right and we do what we like. And we make remake brand in a restaurant where we want to work and we won't be part of it will be put food on plates. W WANNA eat and I feel like that's the start of something something special. I wanted to On one note after the first mock service of Siberia U. N.. Brian the exact chef here decided to do something thing that you had not planned on and to me it was. I thought it was pretty emotional moment for warm. WHO's the most emotional? I think I've seen you. It was over something that was pretty vegetable vegetable plate fucking vegetables. You know I always think about Alan Iverson. We're talking about practice fucking crazy to me. Because can you describe what happened while we were preparing all day for this Mock service like for Siberia and we just weren't quite sure I was gonna go and again thinking about like how it should happen. And then we it was time to go serve serve. You can serve serve forty people dinner and it was like chef F. and our building at this cart and we're like we have this buffet and we have this food like the salad bar setup but we don't know if that's GonNa work and we're like let's put some food on this cartons and go to table side and Mike Sir from the car. I guess dim-sum style but with Bon John. Or however you WanNa put it and then we built this carton chef was going to go. I was like yeah I was like but you WanNa go do it together and it was like our first moment gap. Let's just do it and we will the card out and I don't know what happened and I don't know why why it like it just felt right but it felt natural normal to do it with some do Brian and serve this food with the chefs that prepare the food than then it would be just be trying to claim it as my own than like like explain what it is like and it just became a moment where we don wall where it's the You can't leave your partner by and it was just one of these moments where like it just felt better that we did it together so and I just don't know how to attitude really accurately make anyone else feel whatever the fuck we're talking about but sitting down and sort of being in wonder that this insane quote Dominika that I had was actually happening and being executed on the last second. I was so appreciative. That people are like fucking okay. I almost like to shut dave out about You guys came out you push the car and added anything. That was a brilliant idea. Let's bring it out and it was like a car Gama jae-shin and it was delicious. And then what. I didn't expect you coming around with a giant platter of you've marinated and grilled vegetables and you went around this table four and you started to say like would you like these characters like this. The would've would've cabbage my why you off the market. And they're all a little bit differently in their vegetables. That are really delicious vegetables but soon with Marge and a couple of the people and we asked ourselves when you left. What do we what happened number one and that was like these are great vegetables and then we agreed but something else happened that that makes this better than it actually should be more like? It's because they served it off a platter and they asked us what would you like. It was an amazing zing moment. I I don't know why but all of us connected with that moment of you asking us and then you drop it off and then by the time you dropped out. The first person's played food. You the fourth person's plate of Food Marty eaten carriages. I really cared. Can I have some more lecturer and it was. It was an act of generosity. It was genuine hospitality catalyse delicious but you could see that it was earnest you know what I mean and it made this experience like instantly magical genucel in my opinion and that's not something that like. We ever like us out. Those moments are sending out better plant. That says something like it feels right and this is what we do. We're we're in hospitality. You're never gonNA find those moments and find what is special unless you just do. It wasn't bullshit who was like. Hey Yeah we did this. We're excited to check it out. We love for you to try it and I'm like that if we could bottle that man that would be the fucking best shit ever but I think we're going to try to model and I think everywhere actually like after the full day of both the eighteen hours of preparation like we're actually excited for what we're going to present in we wouldn't we wouldn't have gotten to that point right without the motivation to like we have to. We have to do this today for what I thought was incredibly royal brave by you was in front of entire staff. When we reflected acted upon the day again was emotionally again? I think true leadership to me right now in strength leadership is showing vulnerability and it got to emotional reflected later amongst the hundred plus people in the room. Wow this is fucking amazing. You are share with everyone one what you believe then and how was going to not work and then it worked but the moment that you describe this was you were explaining you and Brian were you know like asking asking. Hey should we do this. We do this. Yeah Yeah but you said one thing you remember what you said about what. You were surprised at that white worked. I don't know I don't remember that that were trying to unpack. is you followed. What you thought was right versus what should happen by past history Right yeah well you know coming from like it's in the moment and you're just like what. What are we doing again? We're just talking about vegetables you know and we're just talking about certain people dinner but like that's that's going back to the beginning of this conversation was like how. How are we making people feel if you can find that way to make somebody ready feel special and feel like they wanna come back to your restaurant is what were what we're going thousand? That was the coolest thing and had nothing to do with anything. But what if we could figure out how. Ajay diner like myself expecting. This could be like that was like the coolest thing I've seen in a long time. It's not ineffable but like motivation game from either I'M GONNA lose my job today or this is going to be the best. This is GonNa Shit Right. I I think we're GONNA WE'RE GONNA blow it out of the water and it's going to be something something different something special so amen. I couldn't be happier. Thank you for executing this incredibly last-second a second idea and man. I'm excited what what's going to happen under your leadership. We'll see restaurants in thirty days. Jason.

Brian US Mike Sir Fogo Major Domo Alan Iverson Siberia La St Jude Alan Benton Korea Bon John Jason Marge dave Marty lecturer Dominika
"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

07:41 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"To lose and I personally need to see things from was dumb a contracting perspective. Because I think historically for US whenever we've played it safe off whenever we played it like everyone else does or we're conservative or we don't change because we believe that we're going to be successful inherently early in that Hubris drives us if fucking hurts because its failure and I am driven by failure in the fear of failure so I ah want us to sort of work through that to start off with by no means. Do I think that anything we're going to do work and is going to work and I think that everything we're going to do it's going to fucking fail. I I definitely think back to your first point. Bow like doing something to make someone else. Happy like trying to if we try I to do what we think people are going to like. I feel like we're we're never going to figure that out like we're not other people if we do what we think is right and we do what we like. And we make remake brand in a restaurant where we want to work and we won't be part of it will be put food on plates. W WANNA eat and I feel like that's the start of something something special. I wanted to On one note after the first mock service of Siberia U. N.. Brian the exact chef here decided to do something thing that you had not planned on and to me it was. I thought it was pretty emotional moment for warm. WHO's the most emotional? I think I've seen you. It was over something that was pretty vegetable vegetable plate fucking vegetables. You know I always think about Alan Iverson. We're talking about practice fucking crazy to me. Because can you describe what happened while we were preparing all day for this Mock service like for Siberia and we just weren't quite sure I was gonna go and again thinking about like how it should happen. And then we it was time to go serve serve. You can serve serve forty people dinner and it was like chef F. and our building at this cart and we're like we have this buffet and we have this food like the salad bar setup but we don't know if that's GonNa work and we're like let's put some food on this cartons and go to table side and Mike Sir from the car. I guess dim-sum style but with Bon John. Or however you WanNa put it and then we built this carton chef was going to go. I was like yeah I was like but you WanNa go do it together and it was like our first moment gap. Let's just do it and we will the card out and I don't know what happened and I don't know why why it like it just felt right but it felt natural normal to do it with some do Brian and serve this food with the chefs that prepare the food than then it would be just be trying to claim it as my own than like like explain what it is like and it just became a moment where we don wall where it's the You can't leave your partner by and it was just one of these moments where like it just felt better that we did it together so and I just don't know how to attitude really accurately make anyone else feel whatever the fuck we're talking about but sitting down and sort of being in wonder that this insane quote Dominika that I had was actually happening and being executed on the last second. I was so appreciative. That people are like fucking okay. I almost like to shut dave out about You guys came out you push the car and added anything. That was a brilliant idea. Let's bring it out and it was like a car Gama jae-shin and it was delicious. And then what. I didn't expect you coming around with a giant platter of you've marinated and grilled vegetables and you went around this table four and you started to say like would you like these characters like this. The would've would've cabbage my why you off the market. And they're all a little bit differently in their vegetables. That are really delicious vegetables but soon with Marge and a couple of the people and we asked ourselves when you left. What do we what happened number one and that was like these are great vegetables and then we agreed but something else happened that that makes this better than it actually should be more like? It's because they served it off a platter and they asked us what would you like. It was an amazing zing moment. I I don't know why but all of us connected with that moment of you asking us and then you drop it off and then by the time you dropped out. The first person's played food. You the fourth person's plate of Food Marty eaten carriages. I really cared. Can I have some more lecturer and it was. It was an act of generosity. It was genuine hospitality catalyse delicious but you could see that it was earnest you know what I mean and it made this experience like instantly magical genucel in my opinion and that's not something that like. We ever like us out. Those moments are sending out better plant. That says something like it feels right and this is what we do. We're we're in hospitality. You're never gonNA find those moments and find what is special unless you just do. It wasn't bullshit who was like. Hey Yeah we did this. We're excited to check it out. We love for you to try it and I'm like that if we could bottle that man that would be the fucking best shit ever but I think we're going to try to model and I think everywhere actually like after the full day of both the eighteen hours of preparation like we're actually excited for what we're going to present in we wouldn't we wouldn't have gotten to that point right without the motivation to like we have to. We have to do this today for what I thought was incredibly royal brave by you was in front of entire staff. When we reflected acted upon the day again was emotionally again? I think true leadership to me right now in strength leadership is showing vulnerability and it got to emotional reflected later amongst the hundred plus people in the room. Wow this is fucking amazing. You are share with everyone one what you believe then and how was going to not work and then it worked but the moment that you describe this was you were explaining you and Brian were you know like asking asking. Hey should we do this. We do this. Yeah Yeah but you said one thing you remember what you said about what. You were surprised at that white worked. I don't know I don't remember that that were trying to unpack. is you followed. What you thought was right versus what should happen by past history Right yeah well you know coming from like it's in the moment and you're just like what. What are we doing again? We're just talking about vegetables you know and we're just talking about certain people dinner but like that's that's going back to the beginning of this conversation was like how. How are we making people feel if you can find that way to make somebody ready feel special and feel like they wanna come back to your restaurant is what were what we're going thousand? That was the coolest thing and had nothing to do with anything. But what if we could figure out how. Ajay diner like myself expecting. This could be like that was like the coolest thing I've seen in a long time. It's not ineffable but like motivation game from either I'M GONNA lose my job today or this is going to be the best. This is GonNa Shit Right. I I think we're GONNA WE'RE GONNA blow it out of the water and it's going to be something something different something special so amen. I couldn't be happier. Thank you for executing this incredibly last-second a second idea and man. I'm excited what what's going to happen under your leadership. We'll see restaurants in thirty days. Jason.

Brian US Alan Iverson Siberia Bon John Mike Sir Marge dave Marty Jason lecturer Dominika partner
"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

12:56 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"We decided we learned that there was a reason for that because logistically speaking with there's no torch it was. It was a challenge in the beginning. But as in any business right like you have to adapt and you have to figure out and learn from your losses and figure out how to provide hide that but I mean I think in in a city like New York. I've never lived in New York but you have that opportunity to go to that restaurant the next night or the next week were in Las Vegas or nights or planned and and you may not return for a year so if you missed that opportunity Some people would say we've ruined their entire vacation because they came to Las Vegas Mo which is hard to believe. But you've heard these conversation many times many many times because if I'm on on on the West Coast there's there's there's three right and so A lot of people like the you know the Los Angelenos that. What before Major was there like they don't travel to the east coast very often to eat hookah? So it's a say they plan to celebrate whatever that occasion is with us in and we need to be able to have those large format items that came for and we are. We're really lucky. Lucky to have a amazing team. That are running the cosmo now it was chef Ruby. In in in you've done a good job of helping create that culture and it's it's a incredibly busy restaurant and people like it a lot and I'm thankful for that. I never forget that. I think we did a great Collectively we did a pretty good job of being approachable accessible to all guests right like you don't have to go in that restaurant and spend a fortune you can go there and spend twenty three dollars on a beer and a bone on or if you WanNa make your big night out you can and I think that's the genius of that restaurant but when we opened a major Domo L. A.. It was intentional to not use the name and to create a completely different menu. That we've never done before. So would you agree that while they're similar faces. This is a completely different menu. Can you in a different essentially organization than when you just came from. Yeah hundred percent like it definitely helps me look at restaurants in hospitality. A little bit different It's like Momofuku like coming from the cosmopolitan and understanding what the cosmopolitan wanted Momofuku to be like what we thought it was going to be. Then then coming on board in working for major domo understand trying to figure out what major Domo is and then talking to the people at San what. They think. It's going to be like there's lots of different moving parts and I think something that we've talked about that I that I challenge myself every day with his. Like how do we change the conversation. And how to figure out what this is actually going to be because it's not going to be what it is in La. It's not going to be what we have a cosmopolitan clientele to write completely different. Venetian is a very different place than the COSMO and we're not opening a moment Restaurant right all all that being said what have been the biggest challenges for you because you're basically not able to bring anything you've learned the past for raw. Ah Cha challenges like taking. What because I feel like we we like I said I probably did the cosmopolitan but then like Christine Jude? Have Donald Amazing job with major Domo in La and it's like trying to get in their head and see how they think is challenging for me because they are. When I took this opportunity to accepted this opportunity it was like I think I know what I'm doing? I've done this for three years by when when you really start getting the menu in the style of service and and what this is he's like it's somebody else's what's so different about styler service. I think that we're trying to really take care of the guests in a different way and like really show them something different about how they should think about restaurants and it's not just about the food on the plate or the ambiance of the room. It's how you feel you'll when you leave when you leave restaurant and if if that feeling is do you WanNa come back if you don't WanNa come back. We did understand why we need to be able to correct that. So it's more of a feeling join and I would say executing the card service very different. I mean there has been some obviously but this is like full-on right while coordinating the amount out of cards that we have is. We can went from two cart restaurants who six carbon carts for Beverage Carson Prime Rib card so just navigating those carts through the room woman standing how we get from one point of the restaurants who another with just being a massive restaurant like the footprint of this restaurants thirteen thousand square feet so getting from the kitchen to the the dining room is going to be a challenge to get there so and how many front house currently eighty eight front of House employee. And that's understaffed. That's understand how we hired. We strategically hired less than we need so we could train them up and then add as we as we go but what does a normal place. Probably the hires way too. Many I don't usually about thirty percent attrition rate so you'll hire thirty percent more than you need and now you're focused on training hundred thirty employees which only eighty are gonna make it through anyway okay so we decided to go with eighty. I hate about the hospitality industry of the over hiring and firing feel like you're just setting everybody up to fail that point. One learns anything anything now. I like the people you get a bad reputation because you have a bunch of people quitting quitting before you even get started because there's too many of them so It's it's a big big restaurant. I mean it's it's funny it. Just it seems like it's not big but when you start to walk around and it's a lot and there's different buckets one makes it big as that. We've added two more restaurants. We've added the the slider hamburger shop moon palace which we did last night and and seems to be a smashing success. Knock on wood like I still have doubts that it's not gonNa work for me just being paranoid but why did we we love it so much. I think it's just that the slider in the hot chip ideas just something that is like people anytime of the day. It doesn't have your hunger lever not hungry like the slider right you. Can you can eat hot chip like people and again when people are in Vegas nomination they wanna try everything. So it's like walk by grab a slider Ryder africom. sliders com tasty tasty gravitate And Yeah and and you said something that was I am not forgotten. I brought it up a bunch. The people and I really appreciate your point of view. We shouldn't worry about the customers. That's initial our first priority for Moon Palace should be the eight thousand thousand plus employees that work at the vision the plot so they they seem to be the most excited about. Everybody is very excited about just worried about feeding. The eight thousand plus less will be just. Okay we'll be okay in everybody's property lawfully bet number will hopefully they'll come back. They have to come back here. You violate ZOE thousand. Nine thousand most nine thousand people good plus the nine thousand rooms they have what I didn't know Abacha nine thousand. Yeah that's insane yeah. Eighteen thousand people just on this property loan that could potentially it does plots proper. Wow that's And now I'm frightened and and we had a real moment of clarity and I would say dare I say in a pithy when we forced together the Kabira while I mean I honestly I'd never seen you in this way when you post first day of the first time we even try to even do it right. I mean you scare me death with this. Send an email Wednesday morning and we're opening a restaurant Friday like that's one thing that scares scares me about restaurant Siberia but we sent the email Wednesday to open Thursday Wednesday Thursday. Yeah Yeah Twenty four hours yeah right. Yeah but I did it because I knew how what we needed to do. I knew I had calculated that it wasn't going to be crazy while I think it's the first I you're this company has been the first forward literally. Set yourself up to fail to make mistakes to learn from them like most companies will will be a restaurant or non restaurant like us you set up to to be successful. Where like they're like? We're just GONNA do this. And we learned a lot of things that we never would have learned. If we we didn't just just do it so I felt like it was a challenge. It was a test was the perfect. Know what is going to be better. Yes but it also surprised at how. Yeah well I mean we've shocked. I think it's the first time that we've ever done anything for you. The first time you actually look like you enjoyed it and we did that sort of a quick survey in the group with everyone that came out of the sort of the mock service and I asked personally like most of the people. Well here are Las Vegas residents. Everyone is familiar with all. You can eat buffets or even the several. I think there's two or three Brazilian steakhouses. Why would someone not want to work in one number one or eaten one and there is overwhelming response of three data points about not wanting to all you can eat buffet and they were value because casinos? Have those all. You can eat buffets but I think a lot of people actually think I conversely it's like they're actually not not really cheap some of them and you can get not the value. Because you know what I mean like you feel like you're getting ripped off or conversely it's like the values too cheap right and it's like what are you really eating really enjoying what you're eating like. What is what is you have lots of options lots of right like college dorm? Warm food right right so value was one too was service. People thought. Well it's a buffet. All you can eat things services gonNA suck and I don't WanNa waste my time out of place was Shitty Service where you're surfing yourself in. Three was quality like people. Assume that maybe it's not could be good because you're buying shitty product. which are all solvable problems if you will right? So that's what I thought as like thinking about what. Why would someone? I think this is a dumb idea and I'm really saying something's dumb is why would someone think it's dumb. Is it a cultural truth. Based on fact but on bias and stupidity the or is a dumb because empirically proven to be dumb and all good things and cool things all historically have started incredibly. Oh cool and dump. That's true I don't know if it's not the right word because I mean you look at. How many Fogo the child's there are? There's a lot of them right so like right. I I think from the hospitality perspective I got a I want to. You know I wanNA work at mission star restaurants and Shit like that. You know Mike. It's not the thing that had not going to grow. You could be like. That's what I WANNA do right at least i. I wasn't even though I enjoy it tremendously so but like you're cooking in so many different things like why wouldn't that be something that you would want to. Yeah where where you run to work. Also dumb was the timing of IT Offers Korea. Could it be more dumb. I mean it's almost like why are you trying to make us why. Why are we trying to actually hurt? Our chances success was yeah. It's definitely not a seven out the best case scenario but I also feel like if you're not challenging yourself to be successful than what are you doing like how what are we gonNa do where you're GonNa wait until we figure one concept out in an open the other like how long will that take. Then what are we doing to ourselves so I can understand. Now what's like there has to be. Somebody has to say go so and at that point we just have to go and all the gears were shifted towards making Major Domo the most successful thing all all the plans and people were. There's a high anxiety high stress because it's a IT'S A. It's a lot of expectations on that restaurant in and I think everyone involved wants to honor the hard work of St Jude. Mark the whole team everyone at Major Domo in La so on top of making sure that the expectations that the customer is it. The whole thing has been stressful. All restaurant openings are stressful. You've been with US enough to know that One of the things that I learned from An. It's like become what I I don't even say it's a it's a saying I I say it's like a a law. Aw maximum and it's like Alan Benton's maxim in in that's to reiterate what dumb is in what. I'm trying to get you to sort sort of embrace more of which I with enough to know that you know this but so healthy reminder whenever you play someone.

Major Domo La Las Vegas COSMO New York Major West Coast Las Vegas Mo Los Angelenos San what Ruby US Christine Jude Vegas Moon Palace St Jude House Abacha Alan Benton
"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

12:18 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"Wasn't the focal point wasn't the food and like we're getting back to a point where people actually care about what they're eating and they to know the story behind the food and then that entire conversation of what restaurants are is becoming more about what you're actually in. I think you're one hundred percent correct and one of the things that I always go to you as a barometer for is what we've talked about is in a previous podcast. But what is is it that you think makes Las Vegas dining so different than any other city in America while from an operator standpoint. It's different people every weekend every week. Like it's not like like we have some local regulars by you're getting an opportunity to introduce people to stop to a different restaurant. A different cuisine not used to wherever wherever they may be from but as a concept like people most people in Las Vegas are going out to celebrate right like. That's the idea like people harm occasion. They've saved for the entire year for working from wherever they work. And now they're here in Vegas to celebrate the fact that they're on vacation or that they're celebrating birthday or whatever it may be if it's convention season and people are here to to impress impress their their their clients and you know it's like that's not normal everyday restaurant and everyday city and I think one of the things that that you helped us learn when I got to vegas was it's different when let's Say New York or La is dining seems to be a Obviously everyone needs but a different kind of occasion where it's not as special even though they're special occasions like birthdays and stuff but like Vegas dining. I didn't understand Dan. The people really want they're saving their disposable income for these moments. And if you don't have it it's a letdown for them Hookah we try to eliminate account on our on our rotisserie dock and people. Were just be upset that I flew all the way here and I want this. I want the Rotisserie doc that read about and it's like well so I really have six every night and it just became a problem where we would sell out before eight PM and then you have another two or three hundred people coming in like they can't have what they came for in. We decided we learned that there was a reason for that because logistically speaking with there's no torch it was. It was a challenge in the beginning. But as in any business right like you have to adapt and you have to figure out and learn from your losses and figure out how to provide hide that but I mean I think in in a city like New York. I've never lived in New York but you have that opportunity to go to that restaurant the next night or the next week were in Las Vegas or nights or planned and and you may not return for a year so if you missed that opportunity Some people would say we've ruined their entire vacation because they came to Las Vegas Mo which is hard to believe. But you've heard these conversation many times many many times because if I'm on on on the West Coast there's there's there's three right and so A lot of people like the you know the Los Angelenos that. What before Major was there like they don't travel to the east coast very often to eat hookah? So it's a say they plan to celebrate whatever that occasion is with us in and we need to be able to have those large format items that came for and we are. We're really lucky. Lucky to have a amazing team. That are running the cosmo now it was chef Ruby. In in in you've done a good job of helping create that culture and it's it's a incredibly busy restaurant and people like it a lot and I'm thankful for that. I never forget that. I think we did a great Collectively we did a pretty good job of being approachable accessible to all guests right like you don't have to go in that restaurant and spend a fortune you can go there and spend twenty three dollars on a beer and a bone on or if you WanNa make your big night out you can and I think that's the genius of that restaurant but when we opened a major Domo L. A.. It was intentional to not use the name and to create a completely different menu. That we've never done before. So would you agree that while they're similar faces. This is a completely different menu. Can you in a different essentially organization than when you just came from. Yeah hundred percent like it definitely helps me look at restaurants in hospitality. A little bit different It's like Momofuku like coming from the cosmopolitan and understanding what the cosmopolitan wanted Momofuku to be like what we thought it was going to be. Then then coming on board in working for major domo understand trying to figure out what major Domo is and then talking to the people at San what. They think. It's going to be like there's lots of different moving parts and I think something that we've talked about that I that I challenge myself every day with his. Like how do we change the conversation. And how to figure out what this is actually going to be because it's not going to be what it is in La. It's not going to be what we have a cosmopolitan clientele to write completely different. Venetian is a very different place than the COSMO and we're not opening a moment Restaurant right all all that being said what have been the biggest challenges for you because you're basically not able to bring anything you've learned the past for raw. Ah Cha challenges like taking. What because I feel like we we like I said I probably did the cosmopolitan but then like Christine Jude? Have Donald Amazing job with major Domo in La and it's like trying to get in their head and see how they think is challenging for me because they are. When I took this opportunity to accepted this opportunity it was like I think I know what I'm doing? I've done this for three years by when when you really start getting the menu in the style of service and and what this is he's like it's somebody else's what's so different about styler service. I think that we're trying to really take care of the guests in a different way and like really show them something different about how they should think about restaurants and it's not just about the food on the plate or the ambiance of the room. It's how you feel you'll when you leave when you leave restaurant and if if that feeling is do you WanNa come back if you don't WanNa come back. We did understand why we need to be able to correct that. So it's more of a feeling join and I would say executing the card service very different. I mean there has been some obviously but this is like full-on right while coordinating the amount out of cards that we have is. We can went from two cart restaurants who six carbon carts for Beverage Carson Prime Rib card so just navigating those carts through the room woman standing how we get from one point of the restaurants who another with just being a massive restaurant like the footprint of this restaurants thirteen thousand square feet so getting from the kitchen to the the dining room is going to be a challenge to get there so and how many front house currently eighty eight front of House employee. And that's understaffed. That's understand how we hired. We strategically hired less than we need so we could train them up and then add as we as we go but what does a normal place. Probably the hires way too. Many I don't usually about thirty percent attrition rate so you'll hire thirty percent more than you need and now you're focused on training hundred thirty employees which only eighty are gonna make it through anyway okay so we decided to go with eighty. I hate about the hospitality industry of the over hiring and firing feel like you're just setting everybody up to fail that point. One learns anything anything now. I like the people you get a bad reputation because you have a bunch of people quitting quitting before you even get started because there's too many of them so It's it's a big big restaurant. I mean it's it's funny it. Just it seems like it's not big but when you start to walk around and it's a lot and there's different buckets one makes it big as that. We've added two more restaurants. We've added the the slider hamburger shop moon palace which we did last night and and seems to be a smashing success. Knock on wood like I still have doubts that it's not gonNa work for me just being paranoid but why did we we love it so much. I think it's just that the slider in the hot chip ideas just something that is like people anytime of the day. It doesn't have your hunger lever not hungry like the slider right you. Can you can eat hot chip like people and again when people are in Vegas nomination they wanna try everything. So it's like walk by grab a slider Ryder africom. sliders com tasty tasty gravitate And Yeah and and you said something that was I am not forgotten. I brought it up a bunch. The people and I really appreciate your point of view. We shouldn't worry about the customers. That's initial our first priority for Moon Palace should be the eight thousand thousand plus employees that work at the vision the plot so they they seem to be the most excited about. Everybody is very excited about just worried about feeding. The eight thousand plus less will be just. Okay we'll be okay in everybody's property lawfully bet number will hopefully they'll come back. They have to come back here. You violate ZOE thousand. Nine thousand most nine thousand people good plus the nine thousand rooms they have what I didn't know Abacha nine thousand. Yeah that's insane yeah. Eighteen thousand people just on this property loan that could potentially it does plots proper. Wow that's And now I'm frightened and and we had a real moment of clarity and I would say dare I say in a pithy when we forced together the Kabira while I mean I honestly I'd never seen you in this way when you post first day of the first time we even try to even do it right. I mean you scare me death with this. Send an email Wednesday morning and we're opening a restaurant Friday like that's one thing that scares scares me about restaurant Siberia but we sent the email Wednesday to open Thursday Wednesday Thursday. Yeah Yeah Twenty four hours yeah right. Yeah but I did it because I knew how what we needed to do. I knew I had calculated that it wasn't going to be crazy while I think it's the first I you're this company has been the first forward literally. Set yourself up to fail to make mistakes to learn from them like most companies will will be a restaurant or non restaurant like us you set up to to be successful. Where like they're like? We're just GONNA do this. And we learned a lot of things that we never would have learned. If we we didn't just just do it so I felt like it was a challenge. It was a test was the perfect. Know what is going to be better. Yes but it also surprised at how. Yeah well I mean we've shocked. I think it's the first time that we've ever done anything for you. The first time you actually look like you enjoyed it and we did that sort of a quick survey in the group with everyone that came out of the sort of the mock service and I asked personally like most of the people. Well here are Las Vegas residents. Everyone is familiar with all. You can eat buffets or even the several. I think there's two or three Brazilian steakhouses. Why would someone not want to work in one number one or eaten one and there is overwhelming response of three data points about not wanting to all you can eat buffet and they were value because casinos? Have those all. You can eat buffets but I think a lot of people actually think I conversely it's like they're actually not not really cheap some of them and you can get not the value. Because you know what I mean like you feel like you're getting ripped off or conversely it's like the values too cheap right and it's like what are you really eating really enjoying what you're eating like. What is what is you have lots of options lots of right like college dorm? Warm food right right so value was one too was service. People thought. Well it's a buffet. All you can eat things services gonNA suck and I don't WanNa waste my time out of place was Shitty Service where you're surfing yourself in. Three was quality like people. Assume that maybe it's not could be good because you're buying shitty product..

Las Vegas New York La COSMO Las Vegas Mo Dan America Vegas San what Major West Coast Moon Palace Christine Jude Los Angelenos Siberia House Donald Ruby Abacha
"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

11:24 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"And how do you explain this as is. There's just too many concepts. I think that I mean after Toronto. Were we opened up five concerts in one tilting. Everything else seems easy. I think Moon Palace I'm a little less nervous about. I think its packaging something in a way. That is so intuitive in that I think it will be instantly I. I hope instantly embraced by by people here. I think Siberia is where we're going to do a little bit more work on worked attempting to do our first ever all you can eat restaurant on. That's pretty huge. We've checked off all the boxes except for that Buffet and all you can eat. Basically that's what's left sports bar so the education curve on that even how're you. How are you pricing everything? How are you accounting for your cost of goods? All of this is just brand new territory but you know I think you you said yesterday which was great. Is You know you can't believe that people are actually listening to your ideas and not. They're actually happening. And I think the back room is such a good example adjust. Why not try it right? Like why not throw her hat in the ring and see if we can do this and if it doesn't work out then what's the worst thing that can happen you know And that's kind kind of goes back full circle to what you're talking about like. Why do we do restaurant management agreements? Why do we open up? Restaurants in Vegas is because we can try something that you know if it was all of our dollars going into this and it was in New York City and you're paying New York City rent and You know have staffing this. I don't know if he'd be able to do this. I think it really is is the perfect spot and the perfect concept for this. And it's you know we're only allowed that opportunity by the structure and framework. That's a video an organization here at the plaza. It's a weird judo. They're punking me and you because they're just like go go. Go give us the crazy shit. You haven't usually we never. We always pitch crazy shit but no one ever says yes or we won't even and tell them because we think they'll say no. Why are you most excited about moon? PALISADE I don't WanNa say not to Major. It's just like why does it have such a soft spot for everyone in our organization. What is it about Moon Palace that just is like like for example? Last night we had our first sort of trial run and I heard this from three different chefs and Tim are CDC. I WANNA work here couple nights a week and I'm like what the fuck are you talking about this. This is making like slight. See so happy so couple of things Wallin is. There's this place called White Mona in Hackensack New Jersey. And you you walk in and you order directly from the sky who is basically keeping track of all he just mentally all the orders On a grill and you're basically sitting surrounding this grill so it my mind is like reminds me of noodle bar right. It's just an open kitchen but like a fast casual open been kitchen which to me is like too. It's really you don't see as often anymore. So we designed the space is basically a glass partition and right behind it is a huge griddle The deep fryers So everything's kind of happening right in front of you which you know I didn't when it comes to transparency when it comes to you value you're getting for very affordable dish? You're getting so much experience and so that's super exciting. Also I think up Brendan Who does all of our design mazing? Branding it's so good so good it's unbelievable and it's just fun and I think you know for example a for the world spear we're going to have those cups that change color like it's the opposite. I think open restaurants can be really stressful in this in my mind is like just like bond. It is just exciting and Gary Tell you having done and I'm GonNa talk a little bit later about Siberia in Moon Palace. I don't know if it represents maturity per se but it represents I think a sea change in what i WanNa do personally and I'm just now. I think I've always wanted to do this. This ever since the original SOM- bar I'm just now like okay in relishing in it is. I don't really fucking care about any stupid. It shit about awards or any. I really don't in. It'd be nice but I think when we see how hard our team works. And how stressed out our head chefs are because of the taxing work schedule and the demands for always being on critic protocol and such. I don't know how rewarding it is. It's really a good for the customer but I don't know how rewarding for a staff and to see the joy and the ease. There's not an easy about it but it's like we get to make really really good food that makes people happy. It's a value. It has a point of view and it allows us to have a better work life balance for for all of our employees involved in these projects. And I really don't give a shit. What a critic says about it because if it allows us to be financially successful the allows us take better care for employees and again the customers find it to be delicious? That's all that matters to me and I don't care if it's a prime rib card. I don't care if it's a slider Or were Slicing meat off a Brazilian skewer. Yeah Yeah and I think I did. I would say for all three of these concepts and that's a great point. It's first and foremost. Is this going to enjoy the guest. We're not thinking about anything else and I think when you look at Moon Palace when you taste it like the last night first customers come in first time. We really had a bunch of people eating this food. You know everyone walked away inside. It was delicious and honestly it's we don't have any higher aspiration than like if they Luckett. Then we're doing our job. There's no like it's not subversive. It's not a you know we're not trying to make a larger point It has a perspective. But it's really just to be enjoyed. And I think you can kind of see it from the branding and you can taste it in the food and I think that you know to hear what you said about the cooks and intense like that's exactly what it's all about. I think this is a big moment for our company in terms of what we're GONNA do and I'm excited about it. I know you gotta run. You GotTa get report. But we'll talk more about this. We'll do a post open your enough. WE'RE GONNA be spending a Lotta time here in the next month. All right up next is Ryan Schuler. GM Major Dome Eating Fish Ryan has been with us Momofuku for a few years. Now I think four or five key was previously our general manager at Fukui at the Cosmopolitan Las Vegas and he wanted a new environment and we were so happy. Wanted to come over to the plot so and work with us on opening opening major Domo meeting fish. Here's Ryan Shuler on. What is like trying to do all these crazy projects simultaneously? Uh I'm with Ryan Schueler general manager of major dumb meat and fish and now to other restaurants let's Moon Palace the slider tasty moon pie shop and Siberia. The meet House Ryan was our former GM at the cosmopolitan the Momofuku there and has joined us and has been with us since the inception. Ah Restaurants in Las Vegas and we are excited. have him because I think a key knows loss vegas dining in a way that a lot of people don't how long have you lived in Las Vegas Nineteen Ninety nine so twenty years ago I was a completely different city twenty years ago. It was so different about it. I mean when I moved here Voodoo Lounge at the top of Rio was was like the place to be for nightlife homes and she'll always the island up nine. St Paul which was an amazing time being in my early twenties working at the palms There was no such thing as day club really nightclub at that point it was that was hard roddick while Yeah Rehab was the very first day club which changed everything about day. Clubs are introduced day clubs to Las Vegas dining was all about steakhouses and tasting menus and I remember You know like the the big night out was you had to wear your suit I and and right yeah I can have have that. Like twelve course small plates small tasting menu experience and then then everything changes whenever tower and like the vibe dining and the SDK's as the of the cosmopolitan open. And I was fortunate to be part of that opening team and it was a it. It just changes people think about eating in Las Vegas so so now we are our and our here so you'd think it better or worse for dining options in Vegas. I think that food has has. This has started to take the forefront of that option. I feel like we got into a into a Rana restaurants where it was more vibe dining about the music and the and like who that being seen and and being like just being there wasn't the focal point wasn't the food and like we're getting back to a point where people actually care about what they're eating and they to know the story behind the food and then that entire conversation of what restaurants are is becoming more about what you're actually in. I think you're one hundred percent correct and one of the things that I always go to you as a barometer for is what we've talked about is in a previous podcast. But what is is it that you think makes Las Vegas dining so different than any other city in America while from an operator standpoint. It's different people every weekend every week. Like it's not like like we have some local regulars by you're getting an opportunity to introduce people to stop to a different restaurant. A different cuisine not used to wherever wherever they may be from but as a concept like people most people in Las Vegas are going out to celebrate right like. That's the idea like people harm occasion. They've saved for the entire year for working from wherever they work. And now they're here in Vegas to celebrate the fact that they're on vacation or that they're celebrating birthday or whatever it may be if it's convention season and people are here to to impress impress their their their clients and you know it's like that's not normal everyday restaurant and everyday city and I think one of the things that that you helped us learn when I got to vegas was it's different when let's Say New York or La is dining seems to be a Obviously everyone needs but a different kind of occasion where it's not as special even though they're special occasions like birthdays and stuff but like Vegas dining. I didn't understand Dan. The people really want they're saving their disposable income for these moments. And if you don't have it it's a letdown for them Hookah we try to eliminate account on our on our rotisserie dock and people. Were just be upset that I flew all the way here and I want this. I want the Rotisserie doc that read about and it's like well so I really have six every night and it just became a problem where we would sell out before eight PM and then you have another two or three hundred people coming in like they can't have what they came for in..

Las Vegas Moon Palace Siberia New York City GM Buffet Toronto PALISADE Ryan Schuler Ryan Shuler Hackensack New Jersey Wallin Rio Brendan Who Tim Ryan Ryan Schueler Dan Luckett America
"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

01:51 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"In today's episode of the Day Chang Show is brought to you by state farm state farm agents know that in life anything can happen. You might buy your dream car on Impulse or oh come home to a broken in apartment maybe say Yes to proposal from your significant other and start a family or find yourself in a fender bender when you least expected active whatever happens when it comes to home and auto insurance state farm agents are there to help and with over nine hundred thousand agents in neighborhoods across the US. There could be one just around the corner so contact agent today because no matter what neighborhood you're from or whatever stage of life you're in checkout state farm dot com today to find an agent in your neighborhood state farm talk to agent today. Today's show is also brought to you by Xichang. I think every late fall winter season and I come down with a cold and I just can't afford it anymore so this year I've been taken Xichang job. Kim knocks out.

"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

20:59 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"Hate everything so much they wind up doing the thing they hate the most because they're afraid because it's something they can control said something taking control we can finish and this chef or sous chef has a fear of lack of control and like like desert of like uncertainty or like what if I tried freefall learning how to control freefall so how how are you have an idea but I wonder how you're doing it like how supportive it was slow enemies like if I had a karaoke dance and I wouldn't be able to do it I've been tears if I had to force to do it and I was like Oh this thing and I told her I was like listen my fear be dee stand up comedian so if makes you happier I'll do amateur hour at a comedy show and you can sit down and I'll make an asset of myself act and she's like me you know I'm not joking and I was like no that's on the table and the other thing is you just need to share are your ideas and I have been asking for emails just any ideas and it's happening now and I kept on telling this is a marathon right you gotta run a marathon a train one mile at a time and dawn on me she doesn't want to get out of the house so I was like let's just go for a walk around the neighborhood and then we'll get there so it was me just improvising a little bit more as to will her comfortable with I think you're right does she think you get it I don't know but I'm not gonna I'm GonNa try he asked it does it seem like I mean she like you don't understand this at all is not like you're on the wrong track I get it I get it I think she thinks you get it I don't WanNa be is someone that's saying I told you I'm telling you right and the one thing I've learned through my stupid way of leadership which is a lot of mistakes was I can get anyone to anything that I want them to do right can you help them do what they wanna do on their own volition yeah have you asked to this show off to like it is a marathon you can't train for twenty you don't go out and run twenty six miles right and if you have a sneak phobic you don't put a sneaker on their neck right that's not the first step for S- you write the words snake on a space to old old way of cooking was here's a room for the fucking snakes would've been a very different culture but like with this because I was like for I wish I could assign actually at new teacher course next semester where the the homework first of all reading and of course I was like asking my jeans scores and went pass fail only and is not a there's really not a word of reading because you know these kids are an Ivy League school they read all the time so they can in other classes but every week you're going to have to do something so you're an experiment on yourself like your life is an experiment and one of my assignments is that you have to go and fail something like really failed not not kind of like I know like something that makes you scared and I wonder whether she could fail in the savior thinks oh if you're going and doing a dinner together and like this one hundred people were about the food that's not the time to get this person to get over their fear of like free fall rape I mean do you need a safer you need like more like the photograph of the snake version of this so that would be my thought right and I don't think I'm not a great mentor by like I'm I'm a little bit like you're the snakes go like but or this is terrible like wrong color blue like woody thinking but I think my better self says that the greatest coaches is figure out like what is the what is the equivalent of the picture of the snake what is the equivalent of like just a a safe enough because people don't go twenty six miles in a day the I think we're there so I got my first e mail yesterday with a bunch of ideas and in it was the hilarious line I sent this before I could erase it right and I believe where they can go and I want this to happen not for me but for her so I'm excited about what that might look like but it's GonNa take time nine and whether this whole idea suffering right that that time you like more of a house I always liken this to all of these things to ask you someone out on a date what we're like someone out for asking someone out for dancing further entire school right Okay and if you've got an most people don't do it right when you go to those early seventh eighth grade ninth grade dances UC ninety nine percent plastered to the wall and it was four people on the WHO'd safer safer to be on the wall and if I had to go back to twelve year old thirteen Dave I'd be getting rejected all the time I wouldn't care because at that time when you're twelve thirteen years old you're like man I wish I could ask this personnel on a date or a dance but if they say no then I'm GonNa have to transfer schools because it'll be so embarrassed all right but that's what you think that's the reality that you know at the time and it's so paralyzing you make no decision and you become a wallflower reason you feel uncomfortable when you do something like that is because it's out of your comfort zone there's fear in this failure and embarrassment and I tell them I'm WanNa make sure that I feel that every day because if I don't that has not been a good day right it's growth that's growth to me I think verbalizing this in the same way maybe and I could be wrong but like you verbalizing to them is a little bit like what it was like to read Emerson or Nietzsche when you or start like I actually think that like articulating these things out loud and and giving it a name and like telling a story I actually think this is like extremely helpful I'm not saying it's you know like a panacea but ah keep doing that I also think people can tell if you really care about them I mean you know I'm sure you're imperfect lose your temper or whatever but I think they know if you care hatred that gave him a job said I'm going to support you and.

"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

28:21 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"Not bad at at this and I was such a mess and I honestly let me back up like I'm a late bloomer like whoever however I was like I probably was so so I've been wrestling with happiness I've been wrestling with struggling the struggles of success 'cause like I love your book because Grit tells you not this fairytale romance of how you're going to become successful it's actually the opposite right and all all these books about leadership and success is about getting to the mountaintop no one ever talks about what happens after the fact or is it even worth it yeah and now if this was our own curriculum Omofuma since two thousand four to twenty nineteen even on the kitchen that much this year I worked with the beginning of the millennial generation and and hands on and way that most people have never done in my opinion and I've seen it all on that and there are certain characteristics I believe are true of the millennials royals and it is tell me about them they have been I'm not going to see told lie but I'd say it's like they've been told a lie what happiness is which is it's a marketing lie that happinesses to work the point where you don't work happiness to work hard so you can sit on the beach drinking occurred under an umbrella happiness is getting thirty yeah right relaxed happiness is retiring early and that fireable ship which is good for them but like what's good for some one is not good for him red wine and it's become this marketing lie and then I was like what else has been a marketing line I was like going back in each in the genealogy of morals and beyond good and evil in the idea what good and bad is and then going into office and then a lot of camera in excess and I was like oh the absurdity of work and if you ask a lot of money Neal's and I love me I'm not trying to hit I spent so much time trying to be better we are trying to be a better right is that if you ask most people if the myth assists this is a happy or sad story every definitely that's all I'm like I just realized when you said this to the beyond got it wrong I'll see how data listen acuras holders no no sorry I'm with you so like the drudgery of doing something over and over for everyday people would think that's hell on earth I say P by can assume that a lot of people might see that that is not what they wanna do it's not expression of themselves right right and the opposite of that yeah and I'm like okay I've seen that and I also have seen the most dangerous pitfall of at all is the taste of it success on their own accord right like once they taste it they expected to be easier moving forward and that's across the board really okay wait Santa's again like what do you mean give me an example I don't know what it would mean like I can't picture Chef is a chef become a chef and now he or she has successful restaurant and then it's like okay why am I not making more money why do I talk with my you know where all show interesting okay right because they have those they have a misconception about the way this whole thing works right is that what you're saying that these lentils at large and it's been rated by the media right I'm not trying to sound like trump I'm just it's easier for us to market happiness in that format and sugary pop the as it is in view on this and I have thought about this a lot and you're the only so tell me if I'm totally right now I really okay this stop by the way wouldn't it be great if you could get all of your like you should have book club at all you have to like how many times I've and tried to make people read birth tragedy which are two that's a harder book to replace not as hard as some but it's an expert artem awesome okay like a page of Nietzsche Okay here here's what I think about this kind of like the marketing and himself said that the reason why we have the colt genius and that we we sort of assume that geniuses do everything easily effortlessly magically right I mean he gave a very very I think accurate psychological explanation for why this is perpetuated like why do we believe the wrong thing because we want to because if I believe the Dave Chang is a one out of ten on talent and just like works to like you know IOS fingers to the bone then Nietzsche said I have no excuse but to get off the couch and start working and you just said people want to sit down and like you know kind of like take a load off and and if I think you're just different from me and I'll never be you and I think there's something here about like the myth of success to right like you could ask a question about like a look I don't know if I have a conspiracy theory about marketing but but you could say like why people subscribe to that that vision of success or that like you know image of a great lifestyle it's because there is a it's the easier frivolous path right it's human nature we don't WanNa we wanNA feel pleasure right right natural like right and they don't want you know Freud had this term which I I don't even think it's in the dictionary but he caught it on pleasure you Freud said like you know there are moments in life where you have to put up with unpleasant I was like Oh my God what a great where we need that word in twenty nineteen and that's right but like when you said that for you like you had a moment where you're like I can at least make this Brune wa whatever like better today than yes and maybe just a tiny bit do you feel like that also is like the possible root out of these millennial you know like if your show it to them work and I sound like crazy person but it works for me I can't speak for anyone else but I think doing the work and most people would soon that I'm pretty unhappy which I can understand that well but I think maybe I'm the happiest person in everyone else's unhappy sounds solid cystic for sure but I have to entertain that thought because what if happiness right if the idea of good going back to Nietzsche's like to be excellent and to endeavour to great things and bad was weakness and cowardly yeah and then that got changed to the beatitudes bad is really evil than maybe happiness got distorted along the way as you know if you're going to make a movie that has like an hour and a half and like the romantic view of like the good life and success us and it's like it's just a lot more you know I went on youtube wants to like find videos of practice and what partly inspired me was I was hanging out with associates well just you spent six years living with swim teams I mean swim teams at every level from like the you know the club around the corner to the Olympic trials and he said here's the thing about it it's really boring like you would have like people fly from around the world to watch some world class coach but you know after like an hour watching swim practice like you Kinda WanNa go home it's like incredibly boring I went on Youtube to see like oh just google go onto google like practice right so you can see it you can't find almost any nobody videotapes their practice and puts it up this unglamorous view of an excellent life life virtual life of striving. it gets the opposite of immediate gratification and you know it's not fun to watch on Youtube it's not really all my cooks or when I say chefs that are beginning to learn how to put their voices on their menus it and we talked about with Joe who's the chef here they're so afraid of making a mistake in real life but they only do the dish in their head really or being embarrassed that's not like not wanting to put in the work right that's like a now a different thing isn't it it was the same thing yeah not doing the work is because they don't WanNa feel pain okay right here's like all this is this basically you don't WanNa feel being but I think translated to them as not feeling pain but saving time right and the really think it's pain that they're avoiding at the core of it yeah humiliation embarrassment to be reminded me you're not good enough gets back to your sort of like can you be happy zestful like can you be happy and can you be happy instill excellent right because you know that what made you excellent is just carrying so hard about like everything and it's like you know it's exhausting for other people they tell you like your exhausting people tell me all the time like Oh my God you're exhausting and take a nap and I know like my team and likes that color blue I hate that color blue like you know and they're like Oh my God of the color blue and get those umbrellas was thousand umbrella we just bought more throw them all out like it's the wrong color Oh so I know it's exhausting but I'm wondering like is there anything that you can do to be Meta about it like so in terms of being happy successful and excellent like I don't know if you at least know that about yourself and kind of answer the magic wand question would you haven't really GonNa keep asking it like I can answer the magic I don't want to a ferry to come and make my life easier I really don't like I don't want my fairy you know to be like Oh you know what wake up tomorrow and you're not going to care about that blue umbrella that you know it's the wrong shade you're not going to care about the semi colon like at a Meta level I'm comfortable being uncomfortable I'm I'm I wanna be yeah I mean so do you think we could teach the like the young have you ever done anything or say they just like a young person them freesheet that a lot and a lot of it is just like talking we're talking about right now and I think the best version of what you're talking about the magic wand thing is yeah when I think about it I wouldn't change a thing about anything of course I would when I think nostalgically about stuff right part of you that might want but I can only think the way of not changing anything if I was not being present along the way if I just like floating along being like it is what it is and I wasn't rejecting the events and then I would be like I wish I could change everything but I think along the way it is a war of attrition and just sort of learned that every event every decision was like an amalgamation of everything they got mad somewhere for that here's one thing I think we could do is I think when when people hear conversation like this I have to Badgen this is a big part of your motivation to even have a podcast like you do think it's helpful to people to like listen to real stories and people be vulnerable and tell them the things that you wouldn't find on youtube thank you hear somebody say look I know you're not GonNa believe me but let me tell you how it was but I think there's something else also like in therapy when somebody has a phobia true extreme cute fear that's dysfunctional like fear snakes fear of airplanes the number one treatment for that exposure therapy right does like in small doses makes like actually I think it ends up in exposure you're like you've got a snake around your neck or whatever so in small doses could we like force young people and I use that word maybe an air quotes like sort of well yeah I guess forced them to try things they don't think they can do and kind of rigged game so that we know they're gonna I mean just think about Hugo right like Hugo's not gonna WanNa trite things that Hugo Kit do because you know basic human instinct is to avoid discomfort but if we could force young people into just enough discomfort that they can wake up and say like wow I I honestly I didn't think I could do that or I didn't know what this would feel like it feels great rows yes one hundred percent but this is what you were saying earlier about people that have been accessible and someone being there advocate this is when I do see this for instance there's one of our sous chefs she has terrifying fear of making a dish like herself like she's gotten to this point where she's risen to the rank she's worked really hard but she's been dramatic actor fallen script and she's been very good at it but for her to be a leader of people she needs to learn improvise comedy she needs to be she has to there's no more script anymore she has to script and that's a terrifying thing and for her to unlearn everything and I've been reading this quote over and over again to me myself is like Picasso said I spent my entire life I spent four years of my life learning to paint like Rafael I spend the rest of my life learning to paint like a child and that's what I've been trying to tell her listen let go little Madonna actually do the opposite of what you think and we were working on a dish and the next day I I could tell she did hours work and Oliver Cookbooks and found every similar recipe and I said no no no no we can't do that that's Rafael and this has been like a year process and we did a dinner together outside the city in a dawned on me what helped me understand this was was like oh she gets very emotional about this she she will of course wants to but she'd rather do rather than making decision which is weird what she wants to be doing she'd rather do the things she hates the most which is managing and doing the paperwork and cleaning and organizing which I see a lot of chefs do thunder the thing that they they.

"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

01:38 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"Ploys at multiple locations easy it also integrates with our system so that we can schedule to hit our labor targets but the software isn't just for me because seven free App let's employees view their shifts submit availability in time off requests swapped shifts and chat with co workers on the go man when I started out doing a schedule was the bane of my existence for variety of reasons because if you've done it you it can be a pain in the US just to get your days off or any kind of information about your schedule back to you it's so hard and Fuca we schedule over two thousand sheriffs for over eighty employees every month in seven chefs drag and drop schedule builder automatically factors in availability time off overtime in labor compliance to build perfect schedules fast this is so important to have in the restaurant business if you've created schedules you know it and.

"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

13:46 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"Jeff she was already in the business and how would you be like okay I understand like you must not just poorly skilled or those are something else whatever I will whoever I was late messy were you like rude were you like off color none of those things none of those was going to be a captain head waiter at craft and I wanted to like I'd love Tom Clicky I love tavern and I was like Oh man like this new restaurant and it was hey I was I was like I gotta get there and I the only position they would have from US answering phones so I was probably several months into the whole spiel like five months in six program when I realized I never I hadn't taken a day off an eighteen hour days to getting math right right it was pretty crazy like all in I was like wait I don't know if I love this what someone that's been allergic to work to like do seven days a week and all the sudden working a lot and it doesn't feel like work it's Har- but I wanna get better at this I gotta get better at this because I gotTa beat the Shit out of everyone did you did you have flow moments did you have moments of flow when you are cooking do you know what flow is right your book I don't know if it was like that it wasn't like necessary like oh I'm in euphoria like it's it's it's you know like eventually got a job cooking craft and that was like right under Tom was he still it was there but it was under Tom was the producer and set all this up in the Marco Canaria Jonathan Benno you had James Tracy Damon wise can Lasko the list goes on and on to me it was the perfect environment because everyone taught me and I was just a sponge and I was there all the time I was just like how do you do this yeah and but I still think though at the time whoever I was and how right cooked and whatever I thought about and still then people like Oh this guy's a college graduate but him do the number let them do what are you talking about we're talking about I'm terrible I'm I'm bad at numbers but just the intensity they had and the humor and I was like oh this is about it wasn't about even cooking it was the funniest person in the room cooking was incidental right but like culturally you're like I'm home yeah yeah I finally found where I sit in very serious but also not simultaneously and to make beautiful things and the kind of restaurant craft was at the time which was very like fundamentals was so important for me getting to just be a fly in the wall in every aspect and learn and make mistakes so to Tom and everyone there is still an incredibly thankful but spending two years and I never took a day off either really took the date you'd have two days off but I never vacation but I was constantly asking questions like Oh how do I do this better is there another way let me read up about it it was totally immersion right Oh we're doing this technique while there's no Internet there's no collection of recipes on the Internet I guess I gotta I figure it out go to go buy books and study study study crazy now that I think about it and it's not embellishing work like a like a lunatic lucky to seized another non curse word that tried to I know I could see that so that's how that oh happening to like in addition to the lake I mean look if I if were investor and I had to pick out of one hundred people who invest in then I would wanna see like time date stamp log of like where they are and ideally of course what they were thinking about like that person who's like they're in and they're like they're thirty but the last thing just ended at three and they're not I mean I know I know I'll probably get hate mail about this but like I I think that is the person who's going to be successful lake sorry but like it it's obsession and it's it's Dr Can I ask you about talent though because like I I hear that word actually I listen to your podcast I mean I've missed a few episodes but like you apple uses word all the time but I don't really know what they mean when they said like what is talent mean to you and I've read your books and I've listened to you talk about it sue I don't know what it means other than it's the native ability better at something than someone else do you think you're pretty talented like on a scale from one to ten how talented innately cooking cooking and one is ten good or one good one is one is bad it does not naturally to me and because of that no one's GonNa believe you know I know they don't but trust me I have the data it doesn't come natural to me it doesn't and you can talk about you when you're in the zone or the whole kitchen in the flow yeah it's a beautiful thing it's a dance yeah it's like improvised choreography I'm not that I have to work harder to be faster than everyone else I have to get in earlier and scheme how Dan how you GonNa make it work because I know my deficiencies it's not like I'm going to use that as my default I guess I suck I'm like okay oh other people can paint beautiful Italian renaissance stuff I only know how to do like we're like can't do that I can't do that so I gotta find what I can do and that's how I always looked at it like tortoise wins the race that's how I always looked at it right I'm I can win I don't know how but I'm GonNa win so interesting because do you tell your young cooks like on not coming and they don't believe you I don't believe it why do you think they don't believe you because it's improbable stu improbable but I can tell you for sure but the thing is why I love cooking which is why resonated with all those ideas that were so near and dear to me was no one can take away my hard work and if I like boone lawing shallots pain asked but I forget what really bad and I was like Oh my God like the first one of the first things I had to do a craft was to do masked one which is basically that would be whatever cube small cube aunt of carrot dice and salary because it went in the brain short rib dish and was my first day trailing there and I had to do three courts nine courts of carrots celery and onions red onion it took me like twelve hour all day and I was like and they were terrible in one Dan I think Jonathan Benko said hey so nice he was very encouraging hey great did this and he put it they put it all in the stock pot because it was terrible is not for me if you're not feeling like you want to quit you're not trying hard enough oh it's true you gotta take yourself to the breaking point take it to the edge and I was like I remember like I have to go home but the fear of telling someone in embarrassed ovation called avoidance motivation so unlike approach motivation it's basically fear of the negative and I have to say that even though everybody wants like you know the story of Britain's it has to be like purely about like approach and its positive and like you know creative but I have to say that there are a lot of people that I study that have a healthy dose or maybe it's unhealthy I dunno of Of Avoidance I mean one of the top surgeons in the world told me that to this day he is motivated by fear of failure.

"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

04:40 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"The shout the other but then the other yeah okay like center reader millimeter millimeter yes and I was really bad at this and I remember like all my knife cuts that you're going to quit is the only thing that prevented me from quitting seeing a lot of people want just the you know like fairytale story that like Oh Dave transmitter brought to you by Adams Adams are the ideal everyday shoe the world's first shoot a quarter sizes because sixty percent of people have one foot bigger than the other like myself my left foot is about a quarter inch bigger than my right Adams let you get a different size for your left and right foot Adamson's you three pairs of shoes in quarter-sized ingredients you only pay for one bear then you pick the individual left and right shoot that fits best Adam shoes are Unisex and have a simple design accents your personal style the custom foam atoms model zero is extremely comfortable and the Antimicrobial Copper Lining Prevents Odor plus they offer free shipping and free returns I love Adams and I'm not just saying that if you see me wearing some new white kicks its Adam shoe is very very comfortable and I've never worn shoes in my life but I wear white shoes because they're comfortable and they looked to and even my wife Grace who's very stylish compliments my shoes so much so that she wanted her own hair so try the world's first shoe to come in quarter sizes go to Adams dot com slash Chang C. h. a. n. g. that's atoms ATO MS dot com slash Hang Adams will send you three pairs of their incredibly comfortable shoes so you can pick the left and right shoe that fits best when you order at atoms dot com slash Chang they will even include a free pair socks so if you WanNa wear the ideal Everett issue Adams Dot com slash Chang C. H. Angie today's show is also brought to you by seven ships seven shifts is a software solution used by over two hundred fifty thousand restaurant professionals Joel Employees Shifts Improve Team Communication Stay Labor compliant and cut down on labor costs seven shifts at our Fuqua chicken spots and I love it because it makes rolling ploys at multiple locations easy it also integrates with our system so that we can schedule to hit our labor targets but the software isn't just for me because seven free.

"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

27:31 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"A little help hands-free just say hey google to get started wanna be what do you want to be more satisfied are you wish you got off the boat is a boat I guess at least a boat ramp that road and both can walk into water yeah Okay well okay I promise to answer that if I can ask you so you are gritty and you you'd admit that right okay have a little talk about talent to but all right let's assume Dave Jiang has is gritty it's got to be partly your genetics right for those of that yes and and by the way same for everything right like your height your hair color everything's got like some genetics to it hair color of course especially but when it comes to a psychological traits like rid or extroversion destroys super clear which is that it's never justin genetics right so so all of your experiences of from when you were conceived it actually not even when since you were born to now I think the question is and scientists haven't figured this out much is like whoa which ones you know was it your first grade teacher was like what how your dad talked to you like you know it was the first girl you dated like which of these environmental experiences make the difference and signs actually doesn't have answer for that I think as close as we can get is I think this because you know you've got a little person in your life now that you're responsible for I think the idea environmental like the crucible of Grit is two things and I think parents actually do this in different ways but really does come down to do things I think your kid needs constant challenge and if you look at a lot of children of privileged parents you know some of them grew up with almost no friction like oh I can't yeah well you can't learn this three hundred dollar an hour tudor right like Oh you know teacher looked at me the wrong way up great we'll swap out that teacher for another teacher and if you if you make a friction list path for your kid they're going to be missing one of the crucial elements to becoming a strong and passionate gritty person so I think they need to be challenging eight point in situations that are not comfortable for them looks different from when you're too when you're twelve but I think that's one thing and the second thing is and I wonder if you got with these things so you can tell me I'm wrong about your own life but like was there some source of like not good enough you know it's like somebody saying it to your you being a circumstance and then the other thing you need I think this is sometimes missing in some Asian families I say that because I'm Chinese you're you're Korean like which is support like you do we need an advocate who's just like unconditionally like your great now you may have screwed this up but like I fully entirely believe in you and I think that's the combination that produces self-confident people actually I think it produces not only greedy people but you know kids of character right like kids who you know the confidence to be kind also was am I wrong about like what if you've matched that pattern yeah no what where do you see this one hundred percent like Dave artists night we talked about it he talks about it post traumatic growth singer and I feel after I don't know how many hundreds of hours thousands of hours of happy it's a dollar dollar listening to this therapy immediately listen I I am not here today without it and it's instrumental to the success of Momofuku I think there are a lot of things that you're maybe too young to realize what your parents did but I can remember when I can recall all is not fitting in pretty early on because of my skin color north northern Virginia away all white but also you have Koreans on Sundays but I was like I'd never fit in with cranes and that was pretty early on on Sundays at church religion was a huge thing in my life which is something I was always skeptical of religion was a huge thing in my so many people in my family are ministers or missionaries my sister went to seminary school so that was something that was predominant force besides the tiger parenting do as I say not as I do tiger parenting moving as a kid to a place so we moved there when I was younger like seven and it was like a normal suburban lifestyle and then we moved to be close to my dad's golf store and now it's route seven it's just houses everywhere but literally I lived on a farm I like to other houses were there and it was total total loneliness except golf right so move to the place it only had two from like did you he managed civilization they like and then like I think early on that was like a big thing of like oh wait this is hard and then I mentioned this or maybe I've told you on the phone all of my friends like Thomas Jefferson is one of the top gifted and talented feeder schools. Maybe Thomas Jefferson like I remember all of my friends that were Asian they all went and I was the only one that didn't go because you get tested right you do not test in no because this is terribly but they thought I did because it was really good at multiplication now you must be good in he's he's staying behind and I was like I was like that sucks and then golf with something really good at and then I think it was a crucial thing to know that was really good. I'm super cocky and I was a little shit I can't believe that and then knowing that your terrible like pretty soon after all right you're not good enough so the golf came first and then they reject in from Thomas Jefferson high school came second Jay was first and then golf and then because I was so good golf I got into a lot of schools doing boarding schools all the way down that they wanna be on the golf team because my great suck the sat or whatever the sat it's independent school standard is terribly take interest but your golf game we want we want it so I got into all the schools because the golf and I wanted to go to a local all I remember being young was Georgetown Basketball because you had Patrick Ewing Alonzo mourning to come in with Tombo like Georgetown and yet saying almost fire like where I grew up like Georgetown it was like the coolest thing to be so I just always like Georgetown and then there's a high school Georgetown prep so I went there had its own golf course I didn't know at the time I was going into the now the bastion of white male conservatives yeah yeah yeah and it was fucking hard it was really hard so is that the that's the thing didn't kill you but made you stronger is that your term P g post traumatic growth thing is fool thing so hard was the support if I'm if I'm right about this someone something because there are a lot of people go through trauma and it's not a it's not a great story right because there's trauma followed by just more trauma and damage and I think post traumatic growth requires somebody who loves you and I tell you it wasn't sounds terrible it wasn't my family I don't I've thought about this a lot with my shrink it was never an individual who was initially all your mom mom's La Blah Blah Blah for me I've identified it as books books yeah so yeah tell me more you started reading when you were in score on Marino's I really didn't do anything in high school right like I was terrible student to it didn't really turn on for me 'cause I still did terribly in college but I started to read all the things I wasn't reading supposed to read you know what I mean just independently I started to read shed and that was the stuff that I was like Oh yeah remember any of the books it all started when I was like I was always really good and religious classes that kind of abstract thinking and the history of it I could get fee and kinds of loss combat analytic like took so even though I was suck suck he added took all these logic classes and not good for me but I myself to try to get better at it but what I really fell in love with was ideas and the fact that it was immutable it's not botanic forms per se ideas timeless Yelich friendship by deal love honest honesty yeah you know these things knew or were never gonNa fail yeah and that became my mic make your support your foundation in a lot of it was reading like American transcendental lists and then getting into like Nietzsche but a lot of dudes I'm going to say dudes read it in college or younger like I and I read him now again recently he's Kinda awesome fucking on measles because like when you read it with different I think more maturity for at least myself I was like my God this guy actually did it all before anyone else before Floyd before everyone and I see it a little bit better and then I got into the New England transcendental lists and then cooking school had to be from some that did not come from reading through and Russian literature I wanted to try to do something that was the opposite of what I was supposed to do interesting did what experience had you had with cooking before dry dry in college I F- I worked at a bar back I just like to drink for free on Sundays and Mondays and then I worked Salmon Harry steakhouse junior year 'cause I took a semester off a calm but I try to get in the kitchen but they wouldn't let me in as he is like around I House doing stuff when I was in cooking cooking and cooking school is like a bit isn't that a bit of a gamble if he actually hadn't actually I thought that you had to be like eighteen years old yea and that's what I did and I had no idea and I was terrible at it so let's talk about that like tell me about being terrible there's a there's a restaurant tour she had some restaurants she was in cooking school she was my partner she just has a restaurant I'm not going to name her name she has a restaurant that's been open alar celebrated and she was my partner she already had restaurants see when you go through you have like a partner is it like a lab partner when you're in high Oh my God this fucking guy I just feel like sometimes I joke like there was a part of my brain missing it just wasn't developed yet you know they say that about did it really happen for me it's like yeah and it was such got to such a point where when we finished level one graduated level too because they're six levels she said if he has to be my partner able to I quit she quit Oh really and I guess she made her way back to food because eliud she couldn't stand I think I just was a mess and you feel like more specific though like where you mean no no no I just think is not good you just not care and like it must have been annoying to her to how okay so we yeah okay what about lake you had a whole year to get better at cooking and you're saying that like when you finish that year like maybe nobody would have said that one never thought that of me so around that time too I started working at mercer kitchen next pretending like two minute walk from the school and like while you're still in cooking Yes oh from get out of three get there by three thirty and work for eight hours get home by one beat school by like seven and weekends I would I was working in your golf center just moving boxes around your dad and no no no this is my dad's friend that own a golf store so I got there and then and then my friend from college.

"dave chang" Discussed on The Dave Chang Show

The Dave Chang Show

14:38 min | 2 years ago

"dave chang" Discussed on The Dave Chang Show

"The Macarthur Genius Award she wrote Grit One of the best books that was very meaningful to me 'cause greatest probably the only thing I think that I have as a skill and to have someone dedicate their research to why people can be successful Oh in the even if they don't have the resources of the natural talent that society might deem as important without going too deep into that a highly encourage you guys to regret I think it's necessary reading for people in the culinary industry because it's more important than anything else for your six zest and the endurance in a very difficult job it's almost required reading for people that work with me and the Momofuku organization and so Angela someone I've wanted to get in the very beginning and the schedules never line she's incredibly busy and I can't believe that I've developed a relationship with because I've just really admired her work and she has some great ted talks and stuff that you can see online and we have a meandering conversation that touches a lot of different topics and it was just like chatting to someone over lunch so hopefully enjoy that wanted to give my opinion fact this week Jeremy Fox I don't know when this is GonNa come out Jeremy Fox has birdie Jeez and it just got a glowing review by the Los Angeles Times and I've always admired Jeremy has been a guest on this podcast and I just love the fact that he's getting the recognition I eight recently and it's just a very fun restaurant in Santa Monica in if you don't know the story of Jeremy Fox is important for people in this industry and to see where he's at Day is incredibly uplifting and inspiring and he is the definition and personification of Grit and it couldn't happen to a better person and I wish him all the success so without further ado here's Angela Duckworth.