The Dave Chang Show

Dave and Chris discuss tipping etiquette, including Chris’s not-at-all-shameful “college bar tip” situation, before giving a rundown on creating the Ultimate Chef, taking multiple elements of being a chef and highlighting the best. Finally, Euno joins the pod to introduce a new game: the Best, Most Essential, Hottest, Sexiest, Crispiest, Juiciest, Must-Try Restaurant Guide, a.k.a. Restaurant Next...

Dave and Chris kick off the show talking about advances and limitations in AI and ways to break from the algorithm. The conversation then turns to Dave’s atrocious parking job at the Spotify Studios, foibles in pronunciation, and Dave’s experience at Taiwanese buffet INPARADISE. The show rounds out with a segment about sleeping with partners (literally), in which Chris perilously flirts with sleep...

Dave Arnold joins Dave Chang and Chris Ying to talk about fat washing, which leads to a conversation about the merits of originality and innovation in the culinary world. Dave Arnold deciphers fancy-sounding bartending techniques and gives his “bar test” that he uses to determine whether a bar’s cocktails are worth ordering. Plus: an all-time rant about foams on cocktails, and top five fruits incl...

Dave gives an update about his commencement speech at USC, not being invited to the South Korean state dinner, and developments for content at the Majordomo Media Studio. Later, Dave and Chris try to come up with the optimal order for four at Hat Yai Restaurant in Portland. Hosts: Dave Chang and Chris Ying Guests: Euno Lee Producer: Victoria Valencia, Cory McConnell, Gabi Marler Learn more about y...

This episode begins with an introduction to two very influential figures in Oaxacan cuisine and Mexican food culture in the U.S., Mexican-American authors Bricia Lopez and Javier Cabral. Oaxacan restaurateur Bricia brought food for Dave and Chris from her Los Angeles restaurant, Guelaguetza. As they enjoy chile relleno and tamale mole, a discussion sparks about proper etiquette when ordering food...

This episode begins with Dave and Chris taking us on a journey through their favorite snacks at Spotify headquarters. Dave then realizes that he could make a delicious pozole using one of the snacks found in the lobby. This discovery then sparks a discussion about whether or not chefs should create their own take on cultural favorites. Dave, Chris, and Euno later share that they came upon a random...

Dave and Chris are joined by two-time Olympic medalists, figure skaters Maia and Alex Shibutani. The “Shib Sibs” dropped in to talk about their new children’s book titled ‘Amazing: Asians and Pacific Islanders Who Inspire Us All,’ which Dave is on the cover of. They also bring mystery gifts from Japan and chat all things pizza. The episode begins with a comparison of film vs. food criticism and co...

Dave and Chris deliver a very special episode as they are joined by Momofuku CEO Marguerite Mariscal and Siddhi Capital co-founder Melissa Facchina to talk about consumer product goods, and to take an in-depth look at the finance aspect of working in the food industry. Before that discussion, they introduce a new segment—a game called Price Fixing With Euno Lee. For this game, Dave and Chris take...

Dave and Chris are joined by Euno Lee and Noelle Cornelio to play a game of “culinary arbitrage,” otherwise known as buying and selling. The group, moderated and judged by Euno, takes turns justifying the reasons to buy or sell current trends in the food world. Instacart, boneless wings, buffets, and butter flights are all on the chopping block in this episode. Plus: a discussion surrounding the b...

Are chefs athletes? Is cooking a sport? These are all questions that Dave and Chris tackle during this episode, which leads to a discussion around whether or not restaurants should release a kitchen staff injury report for consumers akin to an athlete injury report. Later, Dr. Sarah Burgdorf joins the conversation to discuss all things infectious diseases due to Dave’s 2x bout with shingles. They...

Dave, Chris, and Jeff Ma continue to break down the March Madness of bar foods live from the Cosmopolitan of Las Vegas. Plus, the guys announce the 'Dave Chang Show' scavenger hunt competition: Las Vegas edition. Hosts: Dave Chang and Chris Ying Guest: Jeff Ma Producers: Gabi Marler and Tucker Tashjian When the fun stops. Problem gamblers helpline. 1-800-522-4700 Learn more about your ad choices....

Dave, Chris, and Jeff Ma break down the March Madness of bar foods live from the Cosmopolitan of Las Vegas. Plus, the guys talk about the development of sports betting, Vegas becoming a sports hub, and some hidden food gems around Sin City. Hosts: Dave Chang and Chris Ying Guest: Jeff Ma Producers: Gabi Marler and Tucker Tashjian When the fun stops. Problem gamblers helpline. 1-800-522-4700 Learn...

Dave and Chris recap their trip to Vegas for Hoops & Hops, a Château Margaux dinner, and producer Gabi’s first time at Momofuku. Then, Dave and Chris discuss How to Menu at Golden Deli in Los Angeles. Plus, Ask Dave questions, including favorite late-night snacks, favorite ice cream and milkshakes, greatest final courses Dave’s ever had, and much more. Hosts: Dave Chang and Chris Ying Producers: G...

Dave and Chris react to the Oscars and Dole Whip coming to grocery stores. Then Dave tells a WILD story about his space cake experience at an Amsterdam lounge. The guys talk about spicy food challenges and bar bathroom war stories, before Chris reveals the brackets for the March Madness of bar foods. Hosts: Dave Chang and Chris Ying Producers: Sasha Ashall, Gabi Marler, and Tucker Tashjian Learn m...

After a quick Dads discussion about the negative consequences of bargaining with your children, Dave and Chris are joined by Euno Lee to explore the world of food eaten when watching sports. They go through qualities of all the foodstuffs you might find at a tailgate or sports bar then power rank their favorites. Other topics include deceptive mise en place, the unknown whereabouts of Baby Hippo,...

Dave and Chris explore the concept of pungent foods, from their childhood experiences of kimchi-scented ice cubes to the distinctly adult experience of smelling a coworker’s pungent meal. Then they play The Price Is Ripe, in which they rate different pungent foods based on smell and taste, then decide whether they're worth the stink. Other topics include out-of-body farts, stinky tofu, Jerusalem f...

Dave recounts the thrilling tale of his trip to Cabo San Lucas, during which he was detained in the airport for bringing a suitcase full of food into the country, and the golf injury that has sidelined him for weeks. Then Dave and Chris go into Food News, where they talk about Los Angeles’s hottest new restaurant trend, Spanish food, and the siloing effect of always labeling food based on ethnicit...

Special guest Isaac Lee joins to cap off the Japan vs. Masa sushi experience debate and participate in a new segment called “So You Wanna …" during which he explains what it actually takes to be a creative producer and musician. Other topics include axe throwing, the egg fertilization process, the finer points of making limoncello, Taco Bell Cantina, the largest white truffle Dave’s ever seen, the...

Dave recounts all the amazing things he ate in Mexico City, including one of the best last courses he’s ever eaten at Pujol and the timeless excellence of Contramar. Then Dave and Chris introduce a couple of new segments, "Theoretical Dinner Party," in which they draft aging rock stars to eat dinner with, and "Culinary Arbitrage," in which they dissect the value of live shellfish and New York City...

After an extensively meandering conversation, Dave and Chris construct historical fiction describing how humans could possibly come to eat a sea cucumber or accidentally make cheese for the first time. How does something so weird or stinky or strange become a delicacy? How does something that on the face of it is relatively worthless become of value? Other topics include the proper way to eat a bu...

After Chris and Dave lead you through the dreaded chain reaction of what occurs in a restaurant kitchen when a table is five minutes late to their reservation, they do their very first Debate Club on whether dining should require a special license on the diner's part. Other topics include kids as the death of punctuality, burying “friends of Dave” on the waitlist at Momofuku Ko, and what it takes...

Dave and Chris examine the systems and criteria we use to decide who we think is going to be a winner, whether that is in sports, business, music, or beauty pageants, and why they're such terrible predictors of success. Then, they invite Matt Higgins, venture capitalist and executive fellow at Harvard Business School, to ask about what he looks for to predict success, hear about his incredible lif...

After a drop-in visit from the Podfather, who then proceeds to rejoice in the pleasures of populist food and culture, Dave and Chris speak with Tyler Huggins—CEO and cofounder of Meati Foods. He brings his unique point of view on environmentalism and sustainable food systems to address the problem of a potential global protein shortage with Meati: a meat alternative made out of mycelium. Other top...

After an illuminating game in which Dave asks Chris to guess which 2023 food trend listicle was written by ChatGPT vs. a real person, they debate the relevancy of food writing in a world ruled by social media and where food media will go from here. Other topics include the diet changes that aging brings, being the Tom Brady of eating, and how to update the James Beard Foundation Awards for our tim...

Chris and Dave have enlisted their good friends Euno Lee and Chris Bianco to trade in the cultural stock market. Euno pitches food trends that he predicts will hit the market in 2023, including high-end mortadella, experiential dining in theme parks, fried chicken skins, A5 Wagyu, and mushroom coffee, to Dave, Chris Ying, and Chris Bianco. They then have two minutes to justify why they are buying...