There’s also the inevitable chapter on his addictions: The author was a heavy drinker for years, and he also struggled with anger issues. After moving to Australia and opening a restaurant, he began to feel the stress of managing his many global culinary assets, and a hepatitis scare in one of his restaurants put his business in danger. Of course, there’s always a price for success. We were leaning on one another, just as a family might.” Following his early success, Chang began making TV appearances (he now has his own show on Netflix).
“There were no apologies or heartfelt conversations, only the money and the particulars of starting a business,” he writes. During his first years in the restaurant trade, the author was the beneficiary of family money, a fact that he is not ashamed to admit: Chang’s father gave him a generous loan for the financial foundations of his series of restaurants. Chang whisks readers through the steps it takes to be a successful restaurateur, and he makes it clear that there are few ventures harder to pull off. The author, probably best known for his now-global Momofuku culinary brand, is no slouch as a writer, with a style that features a refreshingly defiant attitude and some of the best inessential footnotes since A Heartbreaking Work of Staggering Genius. It would be unfair to label Chang’s book as the Korean American Kitchen Confidential, but the similarities in tone and attitude certainly invoke the late Anthony Bourdain. The debut memoir from the star chef and restaurateur.
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