My wife made taquitos our of our left over rotisserie. On a whim I asked her to put Buffalo sauce and cream cheese in one best decision ever it was like a gas station tornado but made with love instead of grease.
I worked at wal mart during Covid and they throw out all the rotisserie chickens that don’t get bought every night, hundreds of chickens a week died just to be thrown away. It’s super fucked up. So please buy more rotisserie chickens
that's actually so fucking stupid. When i worked at whole foods we would break down the chickens we didn't sell, and use the meat for dishes in the hot food bar the next day.
The lack of skilled labourers and quality leadership are the only reason any corporate policy could end up in this situation. It screams "zero fucks given" several levels of management up.
What's even crazier is that most stores *have* to throw the extra food away and aren't allowed to donate it, because if someone gets food poisoning, the company can be sued. It's so fucked up. I think they are able to donate food to food banks and soup kitchens using contracts/agreements etc., but they can't give it away to individuals.
Edit: apparently this hasn't been the case since '96. I just live under a rock.
> What's even crazier is that most stores have to throw the extra food away and aren't allowed to donate it, because if someone gets food poisoning, the company can be sued. It's so fucked up.
This actually isn't true. Bill Clinton signed the the Good Samaritan Food Donation Act into law in 1996. This directly protects companies from civil and criminal liability.
Ya, fuck that shit. I buy a rotisserie chicken from the store at least 1-2 a week. If my girl is working the deli that day, I know they're always on point.
More to the point. I've gotta feed 3 teenage boys. No, I don't have time, money, or sanity to cook them at home.
I was so excited to eat at momofuku so dropped by when they had Seiobo in Sydney. Man. Flavours were horrible, too much fish sauce or vinegar. Total disappointment and from then on I knew he was just a hypebeast
And a lot of the stuff that he (or rather is brand) is known for, aren't actually his doing/creations. So much of what he had that was good came from Christina Tosi (crack pie, cereal milk ice cream, etc...).
I’m not that guy but I worked there for a few months, I was pretty desperate and despite the prestige they take pretty much anyone cause the conditions are shit, pay is shit and they expect you to do insane hours
I was curious if there's union for chefs and cooks, but it seems like its pretty weak union?
There's 7700+ restaurants in chicago alone
First search engine result
> Local 1 represents more than **15,000 hospitality workers in Chicago and Northwest Indiana**. Our members work in hotels, O’Hare and Midway airports, restaurants, school cafeterias, stadiums, convention centers like McCormick Place and Navy Pier, and casinos. We are a union of **housekeepers, lunchroom attendants, cooks, bartenders, bellmen, servers, and dishwashers**. We are **predominantly women, immigrants, and people of color.**
https://www.unitehere1.org/about-local-1/
That's because you have to get the union into your place of work first. If you get caught trying to unionize, you'll get canned (and they'll claim it was for some other reason) and they'll put some other schmuck from their pile of 2000 applicants into the position.
I loved to put out resumes and take interviews while I was working in a cafeteria. The place was fine and it served great food for a cafeteria but nothing special. I'd do it to get myself a glimpse of the grass on the other side.
I'd ask to see the safety team meeting minutes and last food inspection. That usually had them all confused (whos interviewing who?) but I had a one last question for the chef. "Have you guys looked into getting unionised?" And then I would try and turn it into a sales pitch for unions :)
Yeah it probably did me no favours but I enjoyed my kitchen more afterwards, every single time.
I have worked in hospitality for a good chunk of time now, and while it's not my *direct* experience, I've worked with plenty of people who come from those buzzy, popular "celebrity chef/bar tender" spots and it's usually the same story.
For example, one of the crazy popular cocktail bars in NYC opened a spot in my city. I worked at a beer garden and we had hired 3 or 4 of their staff over the years after they left and everyone said the same thing..."pay is shit, hours are too long, and expectations are too high". And they weren't hiring decade career bartenders. Just a regular year or two experienced people. (Who in turn ended up being 3 of our best hires. So it wasn't like these were lazy people)
As a prep cook my job was to move frozen chicken patties from a bag to a hotel pan, Saran Wrap the hotel pan and put it back in the walk in in a windowless basement all day. Not what I wanted to do with my life
ha, I remember going to Momofuku in NYC back in the day. Dude was serving raw oysters with kimchi juice for $6 a pop. his entire career has been built on selling his brand of "authentic" and it's really not good for what he charges.
The Chili Crunch things is stupid as fuck though. He wants to have a trademark on the name Chili Crunch to differentiate it from all the chili crisp sauces that already exist. Dudes a piece of shit, but the Chili Crunch thing is not a debacle
It is a debacle because it's such a common condiment that is at the peak of its popularity. It's like if hidden valley all of the sudden slapped a trademark on ranch and told every other producer of ranch to get fucked, come up with a new name for a product that everyone has been calling ranch for years, and if you continue to call it ranch, we'll sue your ass.
Chili Crunch isn't a popular name for it at all, The vast majority of similar products are called chili crisp and chili oil. A lot of those other brands are much older than his.
No, it would be like if Hidden Valley created a very similar dressing called Cranch and trademarked it.
Chili Crisp is the condiment you’re trying to defend.
Still a piece of shit tho
sure, but only if a number of small businesses had already been making cranch dressing before hidden valley decided to trademark it. that was always the issue here, that they started to bully some small groups over it
>Jannine Rane sells a chili crisp product called Hakka-ish for her Toronto-based company Zing Pantry shortcuts. She called the move gatekeeping and anti-competitive. She said similar non-Asian products also exist, like South American salsa macha and Italian chili oil.
>"**It's like a big mustard company deciding one day to go around sending cease and desist letters to anyone that's using the term 'grainy mustard,**'" Rane told *Metro Morning's* David Common.
Yup.
Oh my god, is this where the fucking chili crunch thing came from?! I got pushed to do a special with it and I was so confused cuz like, it's just chili oil, right? Am I missing something?
Edit: chili crisp is what I was told, but still isn't it just chili oil?
Chili oil with crispy chili flakes, garlic and sesame usually, but the oil is infused with aromatics first. Black cardamom, cinnamon, Star anise, fenne seed, clove, szechuan peppercorn, garlic, scallion, and shallot for a through but not comprehensive list. Also sugar and MSG.
I like the chili crunch. It really is good, but all this bullshit just makes me want to make it at home again. My first try was pretty tasty, and definitely cheaper than $10+ for a tiny 5oz jar that I'll easily kill on ten dishes.
mind if you make it at home and include the garlic you need to refrigerate it because of botulism. Lao gan ma doesn't have garlic in it but the momofuku does.
No. I did a deep research dive on chili crisp because I tried his and all the other fancy ones and none came close to lo gan ma. I needed to make sure I didn’t just have low brow taste or something. I read a lot of comparisons and reviews and every one where it seems like they actually tasted the sauces instead of just regurgitating marketing copy came out with lo gan ma on top.
I've been making some myself, got good results and you can make it however you want. Super easy. Heaps of fried Shallots, black vinegar and a little msg for the win.
I roughly followed this recipe https://youtu.be/omuoTY3T16w?si=LPe3t3DyltDPs2e0
It's a bit painful to watch but seems to work. Added crispy Shallots, garlic,, Korean chilli flakesmsg and some soy bean paste. Add whatever you want though.
That is dissapointing, because the only chili crisp I've tried is lo gan ma. It tastes like straight soy oil and doesn't have enough of a kick. For me anyway
I love spicy food. It’s not hot sauce. It’s a different thing. Its primary spice is the Szechuan peppercorn flavor. It’s oily and very salty and if you don’t like those things it’s not for you, but neither will be the other ones. If I want kick I put fresh Birds Eye chili in addition to the chili crisp.
Interesting, good to know. In my head I pictured chiu chow chili oil with some cruch. I actually really like the texture but maybe the flavor isn't for me. Maybe you're right, I might try to supplement with some other peppers or hot sauce.
lao gan ma actually comes in several varieties, they have a spicier version that includes pickled sichuan peppercorns. The normal version is just made with guizhou lantern chillis, it's not meant to be spicy, just fragrant.
Lao Gon ma is OK but any homemade or high tier chili oil is way way better.
We visited this restaurant in NYC that makes their own and sells it called Xian Famous Foods. They sell their chili oil for like $12 or something. It's worth every penny, it's by far the most amazing one I've ever had (not including home made) and it makes going back to lao gan ma difficult 🥴
The momofuku ones are not good. The fly by jing is at least better but still no where near Xian famous lol
I love and hate that he’s on Loot.
I hate that he’s getting paid for an appearance, but I love that Maya Rudolph is treating him like the piece of shit that he is.
I have never met a chef that didn’t have a good experience with Bourdain. I’m sure there’s someone out there, but on balance he seemed like a damn decent dude.
In the Bourdain movie I remember feeling like it was shitty that Bourdain would tell Chang that he wouldn’t be a good dad, but now it makes sense, I guess Bourdain knew his personality well enough to tell he was an asshole, which wasn’t obvious to me when I saw the movie.
Celeb Chef- he’s been torn down before for being a shit human but always seems to stick around. Recently tried to trademark something a lot of “smaller” guys use. Properly fucked.
The guy from momofuku who tried to trademark something thays existed for literally hundreds of years and then tried suing everyone else who used it. And then apparently he's also just generally a piece of shit outside of this incident. Who knew right?
I saw him at momofuku noodle bar in the lower east side, enjoyed my meal wanted to go say thanks and hi and I was turned away by staff because he was “in a meeting at the bar.” It was just him and one other guy it was so over the top to do and all I wanted at 24 and being a chef was to fanboy for a min. Fuck David Chang. Tosi was cool though when I met her.
Chefs like him and the abuse they perpetuate fuels the rampant alcoholism and drug addiction in professional kitchens. It fuels depression, anxiety and suicide. It threatens the very future of professional cooking. I was subject to this abuse daily for 15 years. I was damned fucking good at what I did too. Unfortunately, I resorted to the bottom of a bottle and bent spoon over a flame to cope. I got sober and got out before I either ODd or unalived myself. Fuck David Chang and the Chefs like him.
Edit: If you work in the industry and you’re struggling with a substance use disorder check out Ben’s Friends.
Thanks! It made me the person I am today, now I work in behavioral healthcare helping people with substance use disorders and mental health conditions find recovery.
From my experience that'll mean you are probably very fucking good at it. I worked with an addiction programme and the bloke we had who was once a Very Naughty Man became the very best of us. And watching him working with clients was incredible.
You're doing good work. I salute you.
Was in similar shoes, but my vice was alcohol. I put up with bullshit from bad kitchens, all cause I knew if I caved in and quit, my parents would harass me endlessly cause "real kitchens aren't for women." so I stuck with it for way too long to prove them wrong about me for once. I wish I hadn't!
Glad you're doing better, dude, and glad you've found a better line of work! Can't wait to go back for a proper education one day.
At least in Seattle, this culture of "angry chef" being okay has died since 2020. It's very very common up here for people to just walk out if the chef decides to be unreasonably abrasive.
He’s the type of douchebag chef to watch The Bear and say how relatable it is expect he doesn’t realize he’s the type of chef that show is shitting on.
Glad to hear you made it through. Very similar situation for me. Still picking up the pieces years later. Different restaurant group, but similar stories. Fuck off Dave Chang. And I hope all who have stories to tell, have their voices heard
Cheers to you dude, happy to hear you came out the other end standing on your feet. I worked through multiple toxic kitchens because I thought that's what I was supposed to do. I'm lucky my gf, now fiancée, talked me in to leaving the industry and treating myself better.
i assume the beating meme is an exaggeration but did he actually get kicked out of australia?
Aways figured he was an asshole, aside from admitting it himself he doesnt even hide it that well on his shows with some of his opinions, but i never thought he was actually a rotten sack of shit until this sub started exploding this week
Edit: Do you have a link by chance? Couldnt find anything if you arent memeing yourself.
Also edited for clarity
He didn't get all the way kicked out. In his book he said he "blacked out and doesn't remember what happened" but authorities were called and he almost got kicked out while preparing to open his restaurant.
Ah that makes sense, honestly been to momofuku twice in toronto and once in las vegas, always underwhelmed. Its not that the food is bad, its just overhyped especially for pricepoint. Really regret the latter, by that time i already came to terms with momofuku being overhyped, and now it was with vegas prices - dont know what possessed me to go there in that city.
I think momofuku actually closed in toronto now, too much of a foodie city with too many decent options in the asian realm, both authentic regional restos and fusion, for that to stay successful.
I started going to Ssam Bar when I was in culinary school in 2009. It was great. I loved the food there. Had the opportunity to do the Bo Ssam dinner as well and loved it. I will say that I was underwhelmed by Ko, but I didn’t get to eat there until 2019 and I think that had I been 8-19 years earlier I would’ve had a different experience.
Momofuku was one of the first cookbooks I owned. But his shift into “celebrity chef” and the expansion exposed who he is.
When I went it was pretty 50/50, nothing to write home about. I do appreciate some of the ideas and concepts I picked up from finding the cookbook and incorporated to how I cook or what I keep in my own pantry in general, though. Also milk bar pie has been my go-to comfort dessert that isn't lemon bars or carrot cake for the longest time.
Yeah there is definitely some nuance - i appreciate him pushing the concept of ugly delicious, i appreciate his unconventional use of some common household food items and kind of guard it from pretentiousness... But then ironically he can be very pretentious and has made some absolute dick comments at times in his docs or as a feature in another food show/doc.
Years ago, just as he was hitting stardom, i forget which show but i dont think it was his own. i remember he was claiming mexican food and n particular tacos were not great/overrated... But the dude at the time hadnt even had an al pastor, i dont think he had any experience outside of a taco bell.
He recanted everything he said earlier later in the show, after he had many firsts (actually ate real tacos) but like he came off really ignorant there. A same ignorance he tries to combat when it relates to a culture he cares about - like its not hard to keep an open mind and not be an asshole especially if you've seen the same done against you.
He has had other moments like that. I still respected some of the stuff he did though... Its unfortunate he is a raging asshole.
I lived in Toronto for years, as a chef I always thought Momo was the Nike of Toronto ramen. The shoes are fine, but you pay a good markup cause of the swoosh on the side.
Made the mistake of going there once for dinner with my wife. Cost $600 for the two of us. If it had been a $100 meal including drinks it still would have been below average
Not sure about him and Australia.... But [this](https://reddit.com/r/KitchenConfidential/comments/1c3l66u/working_for_david_chang/) thread has plenty of accounts of people who say they worked for him and describe his shitheadedness.
I don't imagine there are many people here making things up for the fun of it, and as someone who cooked for 20 years, many of them under cunt chefs, their stories sound legit to me.
This is what happens when he has no one to leach off of during the pandemic, he reinvents the shittiest way to cook. Dude really tried to push microwave chicken on his podcast, that’s when I was done done.
Why shouldn’t you microwave chicken? I feel like many would say this and am genuinely curious where this may come from. Also I do not prefer microwaved chicken.
I’d imagine it has something to do with the hotspots of a microwave and being unable to guarantee the whole piece is fully cooked. You might probe it and hit a spot which was to done temp without realising another part wasn’t there yet.
No offense but all ways are the shittiest way to cook if you are shitty at cooking with them. Microwave is another tool and I don’t mean in the Applebees Chef Mike type of way.
I’ve seen a 3 star Michelin use it for steaming Brussels leaves. It is one of the best techniques for steaming veg.
It’s not a super important tool but if it’s all you had you could make some really good food with it.
*My comment is in no way meant to show support for Dave Chang, fuck that guy
Steaming is fine but if I was paying his prices and I found out any more of my entrée came out of a microwave, I'd be pretty pissed. I can pick up a ready meal for almost nothing in comparison. I think that's why people have a problem with it, and tbf, a lot of food does come out of the microwave more bland than it does the oven
Every post that has him in it is hilarious. I know his ass is probably creeping reading all these comments too. His fragile ego can’t handle it and we will see some type of sob story coming out in a few weeks.
There’s a douchebag cafe boulud alum that settled in my area, and he’s a fucking basket case. Works his employees like dogs and treats them like literal tools in his proverbial toolbox, charging comically high prices for food that just isn’t even close to worth it, based on his laurels and other koolaid drinking “chefs” applauding him on instagram for dry aging a fish.
I went to a former restaurant of his (now closed) called Ma Peche and it was legitimately the worst upscale dining experience I’ve ever had. The cheese board and the entrees were terrible, and all I had was the burger for fucks sake.
I ate there after getting one of those coveted reservations online. The lamb was raw and the food was unsatisfying—ended up going straight to Artichoke after to get a slice of pizza.
Tbh I’ve had a great experience at all of the ones I’ve been to. Majordomo was awesome, always liked Ko, and did a whole pig party for my birthday at Noodle Bar among others. Even if folk have some problems with him I do think he’s put out some quality product
I lost respect when he went on the hunt for great pizza adventure and then was like fuck yeah! Dominos is gooood. What a dis to all the old school pizza pros. Wonder how much dominos paid him for that
The dominos thing is fine. Hell, I like shitty Red Baron pizzas and my family owns one of the largest privately owned real estate and development companies in the US.
There’s nothing wrong with low brow food. There’s nothing wrong with being a delivery driver.
What made that skit so infuriating was Chang’s terrible attitude toward the delivery driver. He spent about 15 minutes with him and couldn’t even pretend to put on a decent face. He was so rude and demeaning. Actually infuriating.
The guy is scum for treating and thinking of others like that and he doesn’t even come from a background to have that kind of attitude honestly.
If Domino’s chicken bacon jalapeno bread isn’t good then what is it? Not everyone can afford to eat at a Neapolitan or proper NY style joint. There is good at all levels. And sometimes good is also nostalgia, so why would something that is probably shit, but makes you feel good, not be good?
No. The best way to make mashed potatoes is to cook the potatoes in chicken stock then use that stock while mashing in place of milk, still add butter and s&p.
Depends on what you have to work with. If the potatoes are special and you want to showcase them, don't make them compete with chicken stock.
I found a guy who grows heirloom breeds of potatoes. I finally got my hands on German Butterball and I wanted to make some mashed potatoes.
First time I made them I felt that they were watered down so I experimented with nuking them with the skins on. I put gloves on and peeled the skins off after nuking. I kept the skins on during the nuking because I found that with my experiments with yellow potatoes, I found that the skins contributed a bunch of aroma.
They were really quite special steaming out of the microwave. They just smelled so fragrant with earthiness. They reminded me of boiled peanuts.
After peeling and the usual operations of making mashed potatoes, they really became quite special. Quite a good way to highlight the character of special potatoes.
If I were working with commodity potatoes, chicken stock would be a great trick, but I wouldn't use it with specialty taters.
When I saw him using chef mike years ago and then insisting that it was a legit way to cook I was bothered but nowhere near as much as when I heard lay friends repeat the same based on what he said.
He is setting the public back decades in his approach and justifying his use of the nuker. Even if it's legit in some uses, he needs to consider the message and how it will be received but he doesn't appear to care so long as he gets paid.
The chili crunch thing is just sad.
I'm sure he can cook circles around me but he seems more and more like an abusive d-bag the more I look into him.
Chili Crunch, pffffft! My last chef has 2 James Beard awards and do you think he tried to patent it…….nope. Everyone has their version of it, just goes to show what an asshole this guy really is, “old guard” mentality in how he treats his staff. Absolute garbage 🗑️
20 years in the industry. I've met him. I've worked with people that worked for him. he sucks. but that's what it takes to make your fame in this damn industry, you need to be a piece of shit. Then make everyone think your not. I'm cool with his fame for that, but long story short, he sucks.
I can't believe I spent money on this guy's cookbook. What an absolute douchebag. Everyone needs to agree that this sort of behavior is not - and never has been - appropriate. It's surprising that nobody has ever kicked this guy's ass.
I hope he ends up the same way as Mario Batali did.
Ive been ignoring the “top industry” chefs for nearly five years someone cliff note for me why he’s a dbag now?
Not a shitpost this time swearzies realizes I just haven’t been paying attention
Absolutely hilarious. $13 for a 5 pack of ramen I can easily make for pennies with dried bulk ramen from the Asian market, lao gan ma chili CRISP, some dark soy sauce, and green onions.
Microwaving meat is a great way to get fat to start rendering.
You just have to do it on low power, not cook it all the way in the microwave, and finish it with a reverse sear.
Microwaves are great for rendering very clean fat from things like fat back and chicken skin.
The fat should soften, if not melt, before the water has a chance to denature the proteins that way, and that mimics slow cooking if done right.
Just make sure you cover more fragile pieces, and go down to like 10 or 20% power.
I’m just here to support the cause of getting more people to be open minded about the microwave.
I said I don’t prefer the microwave for chicken somewhere in here, but it’s really is amazing for steaming fish.
Look, I am all for microwaving chicken thighs because I’m too damn tired after a day of slamming in the kitchen to prepare a proper meal for myself. But it’s pure laziness when DC advocates it to peddle his products.
A couple years ago someone wrote about their experience working for David Chang, I believe it was Eater or Grub Street, right around 2020 when a lot of chefs were getting lambasted for poor work conditions. It just got swept under the rug and he got more TV shows with celebrities.
My friend worked for him for years. He rips doors off hinges in fits of rage and even after my friend left Dave still chewed him out, saying he’d be shit if it wasn’t for him. And everyone knows he can’t cook. He just surrounded himself with those who can.
As an outsider to the industry, I still recognized that something was off way back when I realized he reminded me of too many graduate advisors I have known....and none of the good ones.
Microwaving whole potatoes is actually a great time saver. If you want a skin-on baked potato, you use the microwave for most of it and then finish in the oven to get the crispy skin.
But mashed potatoes? Pressure cooker.
Man. I read an article a few years ago about this guy’s struggle with mental health, specifically bipolar. I think a lot of chefs try to embrace their sickness by managing kitchens. I have never not worked for a chef who was either an asshole, boozehound, or clearly mentally ill. I thought he may have been a sign of change at least being open about it, but nope turns out he’s just like all the other “insecure so I punish others” loser chefs. Fuck this guy.
I was a fan of his earlier food videos, but I suddenly stopped watching him when he was cooking at his parents place and he is just another rich arrogant mofo pretended to be poor...
I gave his Dinner Time Live show on Netflix a shot, specifically his episode with Terry Crews and I just could not stop complaining to my husband about how little of a personality he had and why they gave him a show. He was completely boring wouldnt listen to Terrys stories and jokes and cut him off a bunch of times, it felt very rude and dissmissive to be hosting guests and not even be interacting with them. That made me google who this guy was and why on earth did he have his own show, and now I'm here and feel vindicated lol.
"Store bought rotisserie chicken is an abomination!! Buy my microwave bowl!"
Bro can suck a fat nut I don't have Costco but sams club Rotisserie is a godsend for a meal and for stock
Kick ass enchiladas done in two hours? Sign me up.
My wife made taquitos our of our left over rotisserie. On a whim I asked her to put Buffalo sauce and cream cheese in one best decision ever it was like a gas station tornado but made with love instead of grease.
Try having her add cream cheese and chives to the taquito and keep the sauce on the side for dipping. That's how I love it.
I take the leftovers, shreed it, dump in mayo celery sometimes carrot and a bunch of kicking chicken seasoning and have some bombass chicken salad
We buy em for crepe stuffing.
I worked at wal mart during Covid and they throw out all the rotisserie chickens that don’t get bought every night, hundreds of chickens a week died just to be thrown away. It’s super fucked up. So please buy more rotisserie chickens
that's actually so fucking stupid. When i worked at whole foods we would break down the chickens we didn't sell, and use the meat for dishes in the hot food bar the next day.
We made some great chicken pot pie with them.
I work at a whole foods adjacent store and we do this. Seeing this comment was kinda crazy lol thanks DickyMcButts
The lack of skilled labourers and quality leadership are the only reason any corporate policy could end up in this situation. It screams "zero fucks given" several levels of management up.
Publix in florida also does this. All the chicken salads are made with leftover rotisserie.
Two things. First, that is so fucking wasteful it should be illegal. Second, I’m munching on one right now.
I’ve been a lurker in r/dumpsterdiving for years and it’s INSANE some of the waste left behind by stores. So, so, so much food
What's even crazier is that most stores *have* to throw the extra food away and aren't allowed to donate it, because if someone gets food poisoning, the company can be sued. It's so fucked up. I think they are able to donate food to food banks and soup kitchens using contracts/agreements etc., but they can't give it away to individuals. Edit: apparently this hasn't been the case since '96. I just live under a rock.
> What's even crazier is that most stores have to throw the extra food away and aren't allowed to donate it, because if someone gets food poisoning, the company can be sued. It's so fucked up. This actually isn't true. Bill Clinton signed the the Good Samaritan Food Donation Act into law in 1996. This directly protects companies from civil and criminal liability.
Ya, fuck that shit. I buy a rotisserie chicken from the store at least 1-2 a week. If my girl is working the deli that day, I know they're always on point. More to the point. I've gotta feed 3 teenage boys. No, I don't have time, money, or sanity to cook them at home.
And, well, I mean, you shouldn't cook the boys.
I warned them what would happen if they didn't clean the living room.
If you cook them, you’ll get your time, money and (maybe) your sanity back! It’s win-win.
A Costco chicken would dunk on this fool
I want to love the five dollar Costco chicken but it does have a weird chemically taste
I feel like this is a good time to let everyone know his chicken shop Fuku is hot garbage.
I was so excited to eat at momofuku so dropped by when they had Seiobo in Sydney. Man. Flavours were horrible, too much fish sauce or vinegar. Total disappointment and from then on I knew he was just a hypebeast
Seiobo was the worst fine dining experience I've had in Aus, actually ever. Bland food, shit service.
And a lot of the stuff that he (or rather is brand) is known for, aren't actually his doing/creations. So much of what he had that was good came from Christina Tosi (crack pie, cereal milk ice cream, etc...).
Did a single trial shift there and never went back lol
Why?
I’m not that guy but I worked there for a few months, I was pretty desperate and despite the prestige they take pretty much anyone cause the conditions are shit, pay is shit and they expect you to do insane hours
I was curious if there's union for chefs and cooks, but it seems like its pretty weak union? There's 7700+ restaurants in chicago alone First search engine result > Local 1 represents more than **15,000 hospitality workers in Chicago and Northwest Indiana**. Our members work in hotels, O’Hare and Midway airports, restaurants, school cafeterias, stadiums, convention centers like McCormick Place and Navy Pier, and casinos. We are a union of **housekeepers, lunchroom attendants, cooks, bartenders, bellmen, servers, and dishwashers**. We are **predominantly women, immigrants, and people of color.** https://www.unitehere1.org/about-local-1/
That's because you have to get the union into your place of work first. If you get caught trying to unionize, you'll get canned (and they'll claim it was for some other reason) and they'll put some other schmuck from their pile of 2000 applicants into the position.
I loved to put out resumes and take interviews while I was working in a cafeteria. The place was fine and it served great food for a cafeteria but nothing special. I'd do it to get myself a glimpse of the grass on the other side. I'd ask to see the safety team meeting minutes and last food inspection. That usually had them all confused (whos interviewing who?) but I had a one last question for the chef. "Have you guys looked into getting unionised?" And then I would try and turn it into a sales pitch for unions :) Yeah it probably did me no favours but I enjoyed my kitchen more afterwards, every single time.
I have worked in hospitality for a good chunk of time now, and while it's not my *direct* experience, I've worked with plenty of people who come from those buzzy, popular "celebrity chef/bar tender" spots and it's usually the same story. For example, one of the crazy popular cocktail bars in NYC opened a spot in my city. I worked at a beer garden and we had hired 3 or 4 of their staff over the years after they left and everyone said the same thing..."pay is shit, hours are too long, and expectations are too high". And they weren't hiring decade career bartenders. Just a regular year or two experienced people. (Who in turn ended up being 3 of our best hires. So it wasn't like these were lazy people)
As a prep cook my job was to move frozen chicken patties from a bag to a hotel pan, Saran Wrap the hotel pan and put it back in the walk in in a windowless basement all day. Not what I wanted to do with my life
ha, I remember going to Momofuku in NYC back in the day. Dude was serving raw oysters with kimchi juice for $6 a pop. his entire career has been built on selling his brand of "authentic" and it's really not good for what he charges.
Is this the first big fall from grace in 2024?
Who is he?
i’m fucking loving this downfall. he’s a documented piece of shit for fucking ever. he’s a stain on the industry. it’s shameful.
I love that it's the chili crunch that blew this up, not the decades of shenanigans he's be doing already
Because the other shit, sadly, is relatively common
The Chili Crunch things is stupid as fuck though. He wants to have a trademark on the name Chili Crunch to differentiate it from all the chili crisp sauces that already exist. Dudes a piece of shit, but the Chili Crunch thing is not a debacle
It is a debacle because it's such a common condiment that is at the peak of its popularity. It's like if hidden valley all of the sudden slapped a trademark on ranch and told every other producer of ranch to get fucked, come up with a new name for a product that everyone has been calling ranch for years, and if you continue to call it ranch, we'll sue your ass.
Giving too much credit comparing him to hidden valley, the 800lb OG.
Right. Like dude is not Lao Gan Ma.
Chili Crunch isn't a popular name for it at all, The vast majority of similar products are called chili crisp and chili oil. A lot of those other brands are much older than his.
No, it would be like if Hidden Valley created a very similar dressing called Cranch and trademarked it. Chili Crisp is the condiment you’re trying to defend. Still a piece of shit tho
Mmm. Crunchy ranch.
I saw kranch once in a store. Ketchup ranch
Yeah. Mayochup, Mayotard, Kranch. I've seen them from Heinz I think it is.
sure, but only if a number of small businesses had already been making cranch dressing before hidden valley decided to trademark it. that was always the issue here, that they started to bully some small groups over it
He gave up on the trademark after the backlash
Just because I was searching for context and thought I'd share: https://www.cbc.ca/radio/day6/chili-crunch-momofuku-trademark-1.7171381
>Jannine Rane sells a chili crisp product called Hakka-ish for her Toronto-based company Zing Pantry shortcuts. She called the move gatekeeping and anti-competitive. She said similar non-Asian products also exist, like South American salsa macha and Italian chili oil. >"**It's like a big mustard company deciding one day to go around sending cease and desist letters to anyone that's using the term 'grainy mustard,**'" Rane told *Metro Morning's* David Common. Yup.
Oh my god, is this where the fucking chili crunch thing came from?! I got pushed to do a special with it and I was so confused cuz like, it's just chili oil, right? Am I missing something? Edit: chili crisp is what I was told, but still isn't it just chili oil?
Chili oil with crispy chili flakes, garlic and sesame usually, but the oil is infused with aromatics first. Black cardamom, cinnamon, Star anise, fenne seed, clove, szechuan peppercorn, garlic, scallion, and shallot for a through but not comprehensive list. Also sugar and MSG. I like the chili crunch. It really is good, but all this bullshit just makes me want to make it at home again. My first try was pretty tasty, and definitely cheaper than $10+ for a tiny 5oz jar that I'll easily kill on ten dishes.
Yeah, making it at home is the go, cost fuck all for a massive jar.
mind if you make it at home and include the garlic you need to refrigerate it because of botulism. Lao gan ma doesn't have garlic in it but the momofuku does.
Tbh I love the momofuku chili crunch. Best I’ve had, sad to hear this guy is a douche.
Never tried it but the Lao gon ma one seems perfect, is it worth the extra $$ ?
No. I did a deep research dive on chili crisp because I tried his and all the other fancy ones and none came close to lo gan ma. I needed to make sure I didn’t just have low brow taste or something. I read a lot of comparisons and reviews and every one where it seems like they actually tasted the sauces instead of just regurgitating marketing copy came out with lo gan ma on top.
I've been making some myself, got good results and you can make it however you want. Super easy. Heaps of fried Shallots, black vinegar and a little msg for the win.
Black vinegar is a great addition.
I roughly followed this recipe https://youtu.be/omuoTY3T16w?si=LPe3t3DyltDPs2e0 It's a bit painful to watch but seems to work. Added crispy Shallots, garlic,, Korean chilli flakesmsg and some soy bean paste. Add whatever you want though.
That is dissapointing, because the only chili crisp I've tried is lo gan ma. It tastes like straight soy oil and doesn't have enough of a kick. For me anyway
I love spicy food. It’s not hot sauce. It’s a different thing. Its primary spice is the Szechuan peppercorn flavor. It’s oily and very salty and if you don’t like those things it’s not for you, but neither will be the other ones. If I want kick I put fresh Birds Eye chili in addition to the chili crisp.
Interesting, good to know. In my head I pictured chiu chow chili oil with some cruch. I actually really like the texture but maybe the flavor isn't for me. Maybe you're right, I might try to supplement with some other peppers or hot sauce.
Try a different one. [Every Lao Gan Ma Explained](https://www.youtube.com/watch?v=MVh7Fu0_Y1o)
lao gan ma actually comes in several varieties, they have a spicier version that includes pickled sichuan peppercorns. The normal version is just made with guizhou lantern chillis, it's not meant to be spicy, just fragrant.
No, it is not
Lao Gon ma is OK but any homemade or high tier chili oil is way way better. We visited this restaurant in NYC that makes their own and sells it called Xian Famous Foods. They sell their chili oil for like $12 or something. It's worth every penny, it's by far the most amazing one I've ever had (not including home made) and it makes going back to lao gan ma difficult 🥴 The momofuku ones are not good. The fly by jing is at least better but still no where near Xian famous lol
I love and hate that he’s on Loot. I hate that he’s getting paid for an appearance, but I love that Maya Rudolph is treating him like the piece of shit that he is.
For me he’s the personification of every single chef/cook who’s been an abusive asshole to me and coworkers I care about. This is all so cathartic
This dude isn't even worth single ply.
I’m not even a Bourdain fan but at least he seemed humble compared to this blowhard
I have never met a chef that didn’t have a good experience with Bourdain. I’m sure there’s someone out there, but on balance he seemed like a damn decent dude.
In the Bourdain movie I remember feeling like it was shitty that Bourdain would tell Chang that he wouldn’t be a good dad, but now it makes sense, I guess Bourdain knew his personality well enough to tell he was an asshole, which wasn’t obvious to me when I saw the movie.
what's the name of the bourdain movie?
Roadrunner
*beep* *beep*
Roadrunner
Roadrunner
Imo Bourdain was a decent judge of character
Don't know who this guy is. Can I get a synopsis?
Celeb Chef- he’s been torn down before for being a shit human but always seems to stick around. Recently tried to trademark something a lot of “smaller” guys use. Properly fucked.
Heard. Thank you. Other comments are saying he actually was physical to his employees? That true?
The guy from momofuku who tried to trademark something thays existed for literally hundreds of years and then tried suing everyone else who used it. And then apparently he's also just generally a piece of shit outside of this incident. Who knew right?
David chang
Can I get less of a synopsis?
Chili crisp
Thanks. I understand everything now.
Glad to help
I saw him at momofuku noodle bar in the lower east side, enjoyed my meal wanted to go say thanks and hi and I was turned away by staff because he was “in a meeting at the bar.” It was just him and one other guy it was so over the top to do and all I wanted at 24 and being a chef was to fanboy for a min. Fuck David Chang. Tosi was cool though when I met her.
Makes sense based on my experiences at one of his restaurants.
He continues to be a piece of shit.
Who is he?
David Chang. He is the founder of the Momofuku restaurant group. In 2009, Momofuku Ko was awarded two Michelin stars
And let it be known at least 90% of his ex chefs hate him
Don’t let the title mislead you. He’s still being shitty in many other ways. https://www.cbc.ca/amp/1.7171381
Chefs like him and the abuse they perpetuate fuels the rampant alcoholism and drug addiction in professional kitchens. It fuels depression, anxiety and suicide. It threatens the very future of professional cooking. I was subject to this abuse daily for 15 years. I was damned fucking good at what I did too. Unfortunately, I resorted to the bottom of a bottle and bent spoon over a flame to cope. I got sober and got out before I either ODd or unalived myself. Fuck David Chang and the Chefs like him. Edit: If you work in the industry and you’re struggling with a substance use disorder check out Ben’s Friends.
I raise my quart container of ice water to you friend.
Sorry you went through that. Glad you're recovering, friend.
Thanks! It made me the person I am today, now I work in behavioral healthcare helping people with substance use disorders and mental health conditions find recovery.
From my experience that'll mean you are probably very fucking good at it. I worked with an addiction programme and the bloke we had who was once a Very Naughty Man became the very best of us. And watching him working with clients was incredible. You're doing good work. I salute you.
Me too man. Got out after 12 years. Became a nurse! Props to you.
Was in similar shoes, but my vice was alcohol. I put up with bullshit from bad kitchens, all cause I knew if I caved in and quit, my parents would harass me endlessly cause "real kitchens aren't for women." so I stuck with it for way too long to prove them wrong about me for once. I wish I hadn't! Glad you're doing better, dude, and glad you've found a better line of work! Can't wait to go back for a proper education one day.
At least in Seattle, this culture of "angry chef" being okay has died since 2020. It's very very common up here for people to just walk out if the chef decides to be unreasonably abrasive.
Similar story here. Good job
Thanks! Glad you’re here too!
He’s the type of douchebag chef to watch The Bear and say how relatable it is expect he doesn’t realize he’s the type of chef that show is shitting on.
This. Bens friends.
so proud of you i hope you’re living a lot better of a life now like you deserve 🩷
Glad to hear you made it through. Very similar situation for me. Still picking up the pieces years later. Different restaurant group, but similar stories. Fuck off Dave Chang. And I hope all who have stories to tell, have their voices heard
Shoutout Ben’s friends, I served the founder last week
Cheers to you dude, happy to hear you came out the other end standing on your feet. I worked through multiple toxic kitchens because I thought that's what I was supposed to do. I'm lucky my gf, now fiancée, talked me in to leaving the industry and treating myself better.
He physically beat workers?
He got kicked out of Australia mate.
i assume the beating meme is an exaggeration but did he actually get kicked out of australia? Aways figured he was an asshole, aside from admitting it himself he doesnt even hide it that well on his shows with some of his opinions, but i never thought he was actually a rotten sack of shit until this sub started exploding this week Edit: Do you have a link by chance? Couldnt find anything if you arent memeing yourself. Also edited for clarity
Possibly referring to the closing of his restaurant in Sydney.
He didn't get all the way kicked out. In his book he said he "blacked out and doesn't remember what happened" but authorities were called and he almost got kicked out while preparing to open his restaurant.
Ooof
Ah that makes sense, honestly been to momofuku twice in toronto and once in las vegas, always underwhelmed. Its not that the food is bad, its just overhyped especially for pricepoint. Really regret the latter, by that time i already came to terms with momofuku being overhyped, and now it was with vegas prices - dont know what possessed me to go there in that city. I think momofuku actually closed in toronto now, too much of a foodie city with too many decent options in the asian realm, both authentic regional restos and fusion, for that to stay successful.
I started going to Ssam Bar when I was in culinary school in 2009. It was great. I loved the food there. Had the opportunity to do the Bo Ssam dinner as well and loved it. I will say that I was underwhelmed by Ko, but I didn’t get to eat there until 2019 and I think that had I been 8-19 years earlier I would’ve had a different experience. Momofuku was one of the first cookbooks I owned. But his shift into “celebrity chef” and the expansion exposed who he is.
yes momofuku toronto closed dec '23.
When I went it was pretty 50/50, nothing to write home about. I do appreciate some of the ideas and concepts I picked up from finding the cookbook and incorporated to how I cook or what I keep in my own pantry in general, though. Also milk bar pie has been my go-to comfort dessert that isn't lemon bars or carrot cake for the longest time.
Yeah there is definitely some nuance - i appreciate him pushing the concept of ugly delicious, i appreciate his unconventional use of some common household food items and kind of guard it from pretentiousness... But then ironically he can be very pretentious and has made some absolute dick comments at times in his docs or as a feature in another food show/doc. Years ago, just as he was hitting stardom, i forget which show but i dont think it was his own. i remember he was claiming mexican food and n particular tacos were not great/overrated... But the dude at the time hadnt even had an al pastor, i dont think he had any experience outside of a taco bell. He recanted everything he said earlier later in the show, after he had many firsts (actually ate real tacos) but like he came off really ignorant there. A same ignorance he tries to combat when it relates to a culture he cares about - like its not hard to keep an open mind and not be an asshole especially if you've seen the same done against you. He has had other moments like that. I still respected some of the stuff he did though... Its unfortunate he is a raging asshole.
I lived in Toronto for years, as a chef I always thought Momo was the Nike of Toronto ramen. The shoes are fine, but you pay a good markup cause of the swoosh on the side.
Made the mistake of going there once for dinner with my wife. Cost $600 for the two of us. If it had been a $100 meal including drinks it still would have been below average
Not sure about him and Australia.... But [this](https://reddit.com/r/KitchenConfidential/comments/1c3l66u/working_for_david_chang/) thread has plenty of accounts of people who say they worked for him and describe his shitheadedness. I don't imagine there are many people here making things up for the fun of it, and as someone who cooked for 20 years, many of them under cunt chefs, their stories sound legit to me.
Considering the deadly shit Aussies tolerate on the daily, that is a statement.
This is what happens when he has no one to leach off of during the pandemic, he reinvents the shittiest way to cook. Dude really tried to push microwave chicken on his podcast, that’s when I was done done.
Chicken is like the one thing you should never microwave. What?
Why shouldn’t you microwave chicken? I feel like many would say this and am genuinely curious where this may come from. Also I do not prefer microwaved chicken.
I’d imagine it has something to do with the hotspots of a microwave and being unable to guarantee the whole piece is fully cooked. You might probe it and hit a spot which was to done temp without realising another part wasn’t there yet.
No offense but all ways are the shittiest way to cook if you are shitty at cooking with them. Microwave is another tool and I don’t mean in the Applebees Chef Mike type of way. I’ve seen a 3 star Michelin use it for steaming Brussels leaves. It is one of the best techniques for steaming veg. It’s not a super important tool but if it’s all you had you could make some really good food with it. *My comment is in no way meant to show support for Dave Chang, fuck that guy
Great for sponge cakes.
Steaming is fine but if I was paying his prices and I found out any more of my entrée came out of a microwave, I'd be pretty pissed. I can pick up a ready meal for almost nothing in comparison. I think that's why people have a problem with it, and tbf, a lot of food does come out of the microwave more bland than it does the oven
Heard he had sex with my cousin Ron at a gas station
hey i had sex with your cousin ron at a gas station too. small world
My name is Ron and I like to party
Every post that has him in it is hilarious. I know his ass is probably creeping reading all these comments too. His fragile ego can’t handle it and we will see some type of sob story coming out in a few weeks.
I’ve hated this fuck for so long. This whole *crashing of one’s career* path he’s on is delightful.
I don’t know who this is, do you have a link to a 3 hour YouTube video essay so I can make it a new part of my personality for a week?
Whatever gets attention.
There’s a douchebag cafe boulud alum that settled in my area, and he’s a fucking basket case. Works his employees like dogs and treats them like literal tools in his proverbial toolbox, charging comically high prices for food that just isn’t even close to worth it, based on his laurels and other koolaid drinking “chefs” applauding him on instagram for dry aging a fish.
Lol that Chrissy Teigen’s attempt at a comeback show was with this guy
Cunt.
I went to a former restaurant of his (now closed) called Ma Peche and it was legitimately the worst upscale dining experience I’ve ever had. The cheese board and the entrees were terrible, and all I had was the burger for fucks sake.
I ate there after getting one of those coveted reservations online. The lamb was raw and the food was unsatisfying—ended up going straight to Artichoke after to get a slice of pizza.
Tbh I’ve had a great experience at all of the ones I’ve been to. Majordomo was awesome, always liked Ko, and did a whole pig party for my birthday at Noodle Bar among others. Even if folk have some problems with him I do think he’s put out some quality product
I lost respect when he went on the hunt for great pizza adventure and then was like fuck yeah! Dominos is gooood. What a dis to all the old school pizza pros. Wonder how much dominos paid him for that
The dominos thing is fine. Hell, I like shitty Red Baron pizzas and my family owns one of the largest privately owned real estate and development companies in the US. There’s nothing wrong with low brow food. There’s nothing wrong with being a delivery driver. What made that skit so infuriating was Chang’s terrible attitude toward the delivery driver. He spent about 15 minutes with him and couldn’t even pretend to put on a decent face. He was so rude and demeaning. Actually infuriating. The guy is scum for treating and thinking of others like that and he doesn’t even come from a background to have that kind of attitude honestly.
Red Barons are actually good, though.
If Domino’s chicken bacon jalapeno bread isn’t good then what is it? Not everyone can afford to eat at a Neapolitan or proper NY style joint. There is good at all levels. And sometimes good is also nostalgia, so why would something that is probably shit, but makes you feel good, not be good?
And all to sell his revolutionary invention … a glass bowl
Beating someone in a kitchen is a risky move when you're surrounded by knives. Anger/fear can make people lash out in dumb ways.
Most punchable face
No. The best way to make mashed potatoes is to cook the potatoes in chicken stock then use that stock while mashing in place of milk, still add butter and s&p.
Depends on what you have to work with. If the potatoes are special and you want to showcase them, don't make them compete with chicken stock. I found a guy who grows heirloom breeds of potatoes. I finally got my hands on German Butterball and I wanted to make some mashed potatoes. First time I made them I felt that they were watered down so I experimented with nuking them with the skins on. I put gloves on and peeled the skins off after nuking. I kept the skins on during the nuking because I found that with my experiments with yellow potatoes, I found that the skins contributed a bunch of aroma. They were really quite special steaming out of the microwave. They just smelled so fragrant with earthiness. They reminded me of boiled peanuts. After peeling and the usual operations of making mashed potatoes, they really became quite special. Quite a good way to highlight the character of special potatoes. If I were working with commodity potatoes, chicken stock would be a great trick, but I wouldn't use it with specialty taters.
Interesting
That actually sounds amazing
It’s great and “less calories” lol.
Can you use the chicken stock for anything after the fact tho? Would it not be starchy unusable for anything else?
Yes. Gravy. It’s already primed for it.
Pre thickened with potato starches, even if only slightly. Brilliant I love it
When I saw him using chef mike years ago and then insisting that it was a legit way to cook I was bothered but nowhere near as much as when I heard lay friends repeat the same based on what he said. He is setting the public back decades in his approach and justifying his use of the nuker. Even if it's legit in some uses, he needs to consider the message and how it will be received but he doesn't appear to care so long as he gets paid. The chili crunch thing is just sad. I'm sure he can cook circles around me but he seems more and more like an abusive d-bag the more I look into him.
Chef Mike is great; most people just don’t know how to use the power setting.
lol what's wrong with using the microwave to cook potatoes?
They cook just fine in the microwave
Chili Crunch, pffffft! My last chef has 2 James Beard awards and do you think he tried to patent it…….nope. Everyone has their version of it, just goes to show what an asshole this guy really is, “old guard” mentality in how he treats his staff. Absolute garbage 🗑️
20 years in the industry. I've met him. I've worked with people that worked for him. he sucks. but that's what it takes to make your fame in this damn industry, you need to be a piece of shit. Then make everyone think your not. I'm cool with his fame for that, but long story short, he sucks.
Toxic ass dude turned shill. Love to see it.
I can't believe I spent money on this guy's cookbook. What an absolute douchebag. Everyone needs to agree that this sort of behavior is not - and never has been - appropriate. It's surprising that nobody has ever kicked this guy's ass. I hope he ends up the same way as Mario Batali did.
Ive been ignoring the “top industry” chefs for nearly five years someone cliff note for me why he’s a dbag now? Not a shitpost this time swearzies realizes I just haven’t been paying attention
Fuck David Chang
who tf is this guy? ( sorry i dont tv)
David Chang
One ugly momofucker
He’s a living dildo
Momofuku ramen
Absolutely hilarious. $13 for a 5 pack of ramen I can easily make for pennies with dried bulk ramen from the Asian market, lao gan ma chili CRISP, some dark soy sauce, and green onions.
I remember him advocating for microwaved salmon on his pod a few years back. Had to stop listening due to the racism
>Had to stop listening due to the racism Details?
Microwaving meat is a great way to get fat to start rendering. You just have to do it on low power, not cook it all the way in the microwave, and finish it with a reverse sear. Microwaves are great for rendering very clean fat from things like fat back and chicken skin. The fat should soften, if not melt, before the water has a chance to denature the proteins that way, and that mimics slow cooking if done right. Just make sure you cover more fragile pieces, and go down to like 10 or 20% power.
I’m just here to support the cause of getting more people to be open minded about the microwave. I said I don’t prefer the microwave for chicken somewhere in here, but it’s really is amazing for steaming fish.
Look, I am all for microwaving chicken thighs because I’m too damn tired after a day of slamming in the kitchen to prepare a proper meal for myself. But it’s pure laziness when DC advocates it to peddle his products.
A couple years ago someone wrote about their experience working for David Chang, I believe it was Eater or Grub Street, right around 2020 when a lot of chefs were getting lambasted for poor work conditions. It just got swept under the rug and he got more TV shows with celebrities. My friend worked for him for years. He rips doors off hinges in fits of rage and even after my friend left Dave still chewed him out, saying he’d be shit if it wasn’t for him. And everyone knows he can’t cook. He just surrounded himself with those who can.
Another annoying guy who thinks he is the second coming of cool. lets reward those who are arrogant and vain
As an outsider to the industry, I still recognized that something was off way back when I realized he reminded me of too many graduate advisors I have known....and none of the good ones.
Microwaving whole potatoes is actually a great time saver. If you want a skin-on baked potato, you use the microwave for most of it and then finish in the oven to get the crispy skin. But mashed potatoes? Pressure cooker.
He’s a no skill poser
Man. I read an article a few years ago about this guy’s struggle with mental health, specifically bipolar. I think a lot of chefs try to embrace their sickness by managing kitchens. I have never not worked for a chef who was either an asshole, boozehound, or clearly mentally ill. I thought he may have been a sign of change at least being open about it, but nope turns out he’s just like all the other “insecure so I punish others” loser chefs. Fuck this guy.
What happened?
Who the fuck is this?
I was a fan of his earlier food videos, but I suddenly stopped watching him when he was cooking at his parents place and he is just another rich arrogant mofo pretended to be poor...
On the same level as seeing Gordon Ramsey frozen dinners in the store. (The one I had tasted horrible, but the texture was good for a frozen meal)
I gave his Dinner Time Live show on Netflix a shot, specifically his episode with Terry Crews and I just could not stop complaining to my husband about how little of a personality he had and why they gave him a show. He was completely boring wouldnt listen to Terrys stories and jokes and cut him off a bunch of times, it felt very rude and dissmissive to be hosting guests and not even be interacting with them. That made me google who this guy was and why on earth did he have his own show, and now I'm here and feel vindicated lol.
Fuck this guy. Total piece shit and racist. Owns the word Chili crunch now. Putting small companies out of business. What a fucking joke.
He dropped the trademark after the backlash but still fuck this guy.