
David Chang's raw memoir reveals the tortured genius behind Momofuku's culinary empire. Beyond recipes, it's a brutally honest journey through bipolar disorder and immigrant family dynamics. Like Anthony Bourdain's "Kitchen Confidential" - but with better footnotes and scarier work ethic.
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David Chang never intended to become a culinary icon. The son of Korean immigrants in Northern Virginia, his early life revolved around golf-winning back-to-back state championships by age nine-and navigating the crushing expectations of his father. This relationship, marked by conditional love and micromanagement (his father even forced young David to abandon his natural ambidexterity to develop a "proper" golf swing), laid the foundation for Chang's complex relationship with authority and success. When the "yips"-a psychological condition causing loss of fine motor skills-derailed his golf career, Chang found himself adrift. After college and a brief stint in a soul-crushing corporate job, he made the radical decision to attend culinary school, where he immediately stood out-for all the wrong reasons. Chang's early culinary career was defined by brutal 18-hour days at prestigious establishments like Craft and Cafe Boulud. Despite fumbling basic tasks, he showed up daily, sometimes working for free until finally earning paid positions. The punishing environment-handling labor-intensive tasks like whittling sugarcane shrimp skewers by hand-eventually broke him. When his mother's cancer returned amid family business disputes, Chang fell into his first full-blown depressive episode. He became fixated on suicide, courting danger by cycling recklessly through Manhattan traffic. In therapy with Dr. Eliot, Chang reasoned that if nothing mattered-if his depression wouldn't lift-he had nothing to lose by opening a restaurant. This desperate logic birthed Momofuku Noodle Bar in a tiny 600-square-foot East Village space, financed by $100,000 from his father and Chang's saved $27,000.
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