The Dave Chang Show

Eunjo “Jo” Park spent most of her adult life learning to be a good cook. But she never had to learn about being a good chef. In the second of a two-part interview, Dave speaks with Jo about learning from failure and finding an authentic identity for the restaurant. The new Momofuku Kawi in Hudson Yards opens today, March 15.

Eunjo “Jo” Park turned down many opportunities to manage her own restaurant in order to focus on cooking. Now the executive chef of the new Momofuku Kawi, she finds herself melding her fine dining background with her Korean American heritage. In the first of a two-part interview, Dave speaks with Jo about her path: from immersing herself in Western cuisine and coming back around to Korean cuisine. The new in Hudson Yards opens on March 15.

The culinary arts may seem to be only nominally related to the arts, but there are more similarities between the food world and the art world—in both abstract and concrete ways—than you might think. Dave speaks with Pulitzer Prize–winning art critic Jerry Saltz about these parallels.

Simple, easy, approachable—these are words that may be used to describe dishes at Sqirl. But the Los Angeles–based cafe did not become one of the most popular restaurants in the city by making dishes in a simple, easy, or approachable fashion. Dave speaks to Sqirl’s chef and owner, Jessica Koslow, about pioneering in breakfast cuisine, the bias against "common" foods, and influencing the rest of the food world.

People have subjective definitions when it comes to quality, and food is no exception. To compare one genre of food to another often requires nuance and context, making the whole endeavor that much more difficult. Dave speaks to writer and food critic Lolis Elie about how to evaluate food with care and respect.