-Is it me?
He's frozen right now.
-[ Laughs ]
-Oh, man, I want to videotape Chang's face.
This is great. I'm gonna take a picture.
[ Laughing ]
Dude, you're going just from like --
You're going from, like, laughing to like...
-Yeah, I'm gonna try this --
I'm going to try my phone, because we have a backup.
And hopefully --
-Yeah, phone will work.
[ No audio ]
[ Laughter ]
Either way, I think we air this.
-Is this working better?
-It was bad for like --
-I'm going to drive to a place where I know I'm going to get --
[ Audio drops ]
Should -- How much longer do I have?
-Whatever you want.
-I'm going to drive to the liquor store,
because I can use their WiFi there.
-[ Laughs ] -It's like three minutes away.
-All right. Call us in three minutes. We'll be here.
♪♪
[ Laughter ]
-Does this work? -Yeah, yeah, yeah.
-Better? -That works.
-I'm like halfway to the liquor store then.
[ Laughter and applause ]
-How did you know the liquor store had WiFi?
-Because there was a thunderstorm
a couple weeks ago.
It was the only place that I could use it.
And... [ Laughter ]
I feel like I'm in an action movie right now or something.
[ Laughter ]
-It's like the movie "Speed."
If you don't make it there in four minutes or less,
the interview is over.
-Holy cow.
-It's coming through pretty good.
I'll just try to continue the interview just a little bit.
Just why not? Till we get there. -Okay. Okay.
-How have you been? How is the --
Where are you quarantined? You're not familiar with this.
This is not your home. -No, I'm not in my home.
I have a bunch of relatives with me because they came over
on March 1st for my son's birthday.
And I needed a place to, like, crash,
so I asked a friend
because I couldn't have everyone at my apartment
because everyone was stuck.
They couldn't fly back to Korea.
-How many Korean people do you have in your house?
-There's six, six relatives.
[ Laughter and applause ]
-That's how you know where the liquor store is.
-Yeah.
[ Laughter and applause ]
-How's the baby? That's awesome.
1 year old?
-He is 1, and he's the best. -Aw!
-Are you taking advice from people?
My advice is do not take any advice from anyone.
-[ Laughs ] You know what?
Privately, that's been my advice too, right?
Like, someone gives you a tip, you're like, "Yeah, yeah, yeah,"
and then, you're like, "No, no, no,
I'm definitely not doing that."
-I heard that you're not even cooking
that much when you're at home.
-Yeah, you know, as a professional cook,
I never ever cooked at home.
-Do you have any kitchen tips or tricks
or something that we're not using?
That you go, "dude, you should use that. It's so simple"?
-The one thing that I'm a huge, huge proponent of
is the microwave.
And I cook with the microwave a lot, a lot.
You would be so shocked at how much microwave cooking I do.
-What?! -Yeah.
-Wait, this coming from David Chang?
-Yeah, it's a machine from the future
here in present day.
And listen, I've never even cooked at home.
So, I'm literally learning how to cook
like no one's ever cooked before
because I've never read any home cook books,
but I know how to cook professionally.
And it just saves so much time.
Like, if I have frozen meats, I pop it in the microwave,
and then I'll finish it on the pan or an oven.
Or if I need to reheat something, obviously.
But if you just put a head of broccoli or cauliflower
on like a glass plate and you microwave it
for like eight minutes, 10 minutes, perfect.
Perfectly steamed. Yes.
-Because this is --
I was going to show you something that you gave me.
I don't know if you remember giving me this gift.
You've given me many gifts throughout the years.
Do you remember giving me a thing called the Searzall?
-Yeah. You still using it?
-Dude, I almost burned my apartment down.
-[ Laughs ]
Here's what I -- I sous vide my steak,
and then, in honor of you, in slow-mo.
-What? Hey!
You were getting that nice Maillard Reaction.
That is -- that's something else.
-I just wanted to show you that I am using the gift
that you gave me, and I made a pretty awesome --
-Whoa! Look at that perfect mid-rare.
-Right?
-Hey, you don't need any tips from me.
You literally have figured it all out yourself.
-No, dude. I tried to use it for 'smores once.
I didn't realize how David Chang it was.
It's next level. -[ Laughs ]
-You can't make -- it's a blow torch.
-It is a blow torch.
-I heard that when you hire people
to work in your restaurant, that sometimes
you make them just cook an omelet for you.
Why an omelet?
-Because that's an old school French thing
that they would do to test.
Like, it would be your job interview.
And I always like to take from the elders, you know.
And it's not about them making a perfect omelet.
It's literally, how are they approaching it?
How serious did they take it?
Are they organized? Are they meticulous?
Do they try to scrape out every little bit of the egg?
Do they cut the butter into nice little squares?
And it may taste terrible, quite frankly,
but it shows me a lot about, like,
how serious they want to do this.
-I love this. See, I always -- there's something --
See, these geniuses, there's always like
another motive to all this stuff.
'Cause I was like, "It can't just be eggs."
'Cause -- Although it's great to cook an egg,
but I wanted to show you how I do mine.
This is how I make my egg.
I have a silicone ring.
-What? What's the purple thing?
-No, it's a little egg, and you put the egg
in the silicone ring so that it's perfectly circular
and fits on an English muffin.
Then you cut around that,
and then you put cheese on that dude.
But then I go, how do I melt the cheese?
Here's where you'll hire me, I think.
I have no top for the pan.
Pot on pan. -Wow.
Hey, Jimmy, when I get back from this liquor store,
I'm going to microwave an egg
and I'm going to send it to you.
I'm telling you, it makes the perfect shape
for a microwaved egg.
You put it in a little coffee mug, it works out perfectly.
-Oh, you've got to send me the photo.
Hey, Chang, what are we doing about the restaurant industry?
How do we help? What do we do, bud?
-I think there's several things. One is,
if you're in a place where you can order,
order directly from the restaurant.
Don't use the delivery apps if you can.
Secondly, call your Senators and Congressmen
because restaurants are going to need continued help.
The people that work in the restaurants,
that's the main focus.
The restaurants will figure out as we move forward,
but the people in need are the hourly employees
that need assistance.
And there's a bunch of charities.
One of the charities that we're promoting
is the Restaurant Workers' Community Foundation.
And they've teamed up with
the great Southern Smoke in Texas
and it's giving money directly to the workers.
And that's what we can do right now,
and just hope for the best.
-We put that chyron on the screen, so anyone at home,
if you type that in, you can donate.
Anything you can give would be fantastic.
That would be -- even if you can give $1,
it goes a long way to helping everybody
trying to survive and get through this
crazy pandemic that we're going through.
I want to -- I want everyone to be safe.
I want everyone to be working again.
I want to go to restaurants again.
But we've got to take our time and do it the right way
and be safe.
-I mean, Jimmy, I wish you were our elected official,
because that's better advice
than I think we've been getting from a lot of people.
[ Laughter ]
-I'm staying in, man. But I will do my part.
I will get delivery.
And I have been every single day.
Even if I don't eat the food, I freeze it,
so then, I can eat it the next day
for lunch or whatever. -That's right.
-I'm just trying to support.
-Use your leftovers. I think this is going to make
people better home cooks for sure.
-Chang, I expect a photo from you of a microwaved egg.
And I also want to see what you pick up
at the liquor store once you get there.
[ Laughter ]
-I love you, man. -Hey, man.
-I miss you. Kiss that baby. -Thank you. I will.
Thank you, guys. -Bye, buddy.