Secret Ingredient for Success – NYTimes.com
Secret Ingredient for Success
By CAMILLE SWEENEY and JOSH GOSFIELD
WHAT does self-awareness have to do with a restaurant empire? A tennis championship? Or a rock star’s dream?
David Chang’s experience is instructive.
Mr. Chang is an internationally renowned, award-winning Korean-American chef, restaurateur and owner of the Momofuku restaurant group with eight restaurants from Toronto to Sydney, and other thriving enterprises, including bakeries and bars, a PBS TV show, guest spots on HBO’s “Treme” and a foodie magazine, Lucky Peach. He says he worked himself to the bone to realize his dream — to own a humble noodle bar.
He spent years cooking in some of New York City’s best restaurants, apprenticed in different noodle shops in Japan and then, finally, worked 18-hour days in his tiny restaurant, Momofuku Noodle Bar.
Mr. Chang could barely pay himself a salary. He had trouble keeping staff. And he was miserably stressed.
He recalls a low moment when he went with his staff on a night off to eat burgers at a restaurant that was everything his wasn’t — packed, critically acclaimed and financially successful. He could cook better than they did, he thought, so why was his restaurant failing? “I couldn’t figure out what the hell we were doing wrong,” he told us.