What influenced David Chang to become a chef?
I didn’t necessarily fall into this profession. My father was in the restaurant business almost his entire life, and he tried his best to make sure I never worked in it. Because he knew how hard it was, he definitely sabotaged several attempts when I was younger to enter the culinary profession. I was supposed to be everything but a cook. I tried several jobs — I almost golfed; I played competitive golf when I was younger. In college, I wanted to drop out to go to culinary school, because college wasn’t doing it for me. I wanted to… I just had this bug in me. But until I had an opportunity to finally chase after it, I was pursuing everything but cooking.