Chef David Chang discusses his signature dish at his restaurant, ramen noodles. Apparently, contemporary ramen is different than that what Americans generally think the dish to be. There is much preparation that goes into the broth and dish in its entirety-- a process that takes multiple hours. Clearly this is far from the 2 to 3 minutes that instant ramen that comes so cheaply takes to prepare.
I thought that this piece was very interesting because it found a way to make a topic that I would have questioned caring about interesting to me. It was a very interesting feature about something that virtually every person has come across and eaten and explained it in a different way. The interview was edited seamlessly as David Chang got me interested in his process of ramen production. He made me care about ramen, which is needless to say, a difficult task to complete.
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