Does David Chang think a chef needs to take risks with new recipes?

The third part to creativity is just sort of going where nobody wants to go — when somebody says something’s a bad idea, and just going with that. It’s not trying to be solipsistic or stubborn, but making sure that when somebody says, “You know what? No one is going to eat that; that’s too much fat,” trying to understand why that is the case… trying to understand that you’ve covered all your tracks.

Maybe somebody is missing an angle on that dish… just having the fortitude to serve that, knowing that it might fail. More often than not, those are the dishes that are home runs; the ones that you’re like, “Ah, I really believe in this dish, but I think people could be repulsed by it at the same time.”

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