David Chang and the Worst Possible Idea

Tinfoil Swans

In our sixth episode, Food & Wine's executive features editor Kat Kinsman sits down with the multifaceted David Chang. In 2006, Food & Wine named him as one its Best New Chefs, but no one could have predicted the impact that his restaurants, books, consumer products, TV shows, podcasts, magazine, and more would have on food culture — least of all Chang, who didn't expect to live past 35. Ten years past that self-predicted end, the chef who was once as well-known for his volatile temper as his groundbreaking food is finding himself more comfortable in his own skin, but it's a work in progress. Chang opened up about anger, aging, letting go of being cool, being kinder to himself, and an unexpected apology he'd like to make.

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