The Mind of a Chef | Yakitori
http://www.pbs.org/food/shows/the-mind-of-a-chef/ Dishes in this episode are deceivingly simple; Chang travels to Japan for some Yakitori and high-end sushi, and his pal Daniel Patterson makes beets.
The Mind of a Chef | Yakitori
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18 responses to “The Mind of a Chef | Yakitori”
nice tip with the chicken wings !!!
Very very nice, you can see the passion he has threw his work ethic.
チョンコはマジうざい！
So for those portions more than 1 chicken has to die.. I find it not a sustainable way of using food sources
Why can't he use charcoal in New York?
It's crazy my 2nd grade teacher is David chang's sister
I never seen that kind of yakkitori in Japan!
why not remove all the damn bones tho
FEED ME!!!!
David Chang
A. He is talking about nyc, not ny in general.
B. You can have an indoor smoking box, not charcoal powered in nyc like they do at noodle bar
C. You can have charcoal cooked food in nyc like dinosaur bbq but the cost of the initial operation set up and meeting regulations literally costs millionsI wonder if this would work with duck wings
Sushi Sawada, chef's name is Koji Sawada.
can somebody please please tell me which sushi place did they go to in this episode?? i remember it was bald chef and had live shrimp and some beef cooked on charcoal?? help please; i couldn't find the full episode anywhere so…
Wait… are you not allowed to cook over charcoal in NY?
New York, suck it! We can cook like real people here in Wisconsin! I love yakitori, and I'm going to make it better than you! Thanks, Chef for the awesome tips on preparation, RESPECT!
Your name is Sean D'Anconia
🙂
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