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jerryking : fusion   7

Momofuku’s Secret Sauce: A 30-Year-Old C.E.O.
Aug. 16, 2019 | The New York Times | By Elizabeth G. Dunn.

Momofuku was founded in 2004, with an East Village ramen bar that, after some initial stumbles, wowed diners by combining pristine ingredients and impeccable technique in humble dishes that melded influences from Japan to Korea to the American south. Since then, it has become a private-equity backed company with restaurants from Sydney to Los Angeles; a growing chain of fast-casual chicken sandwich shops; a media production unit churning out television shows and podcasts; and designs on creating a line of sauces and seasonings that could capture supermarket aisles across America. While Mr. Chang is the brand’s lodestar, Ms. Mariscal, 30, is the executive who makes it all work.

Born and raised on the Upper West Side, to the family that founded the specialty foods emporium Zabar’s, Ms. Mariscal began her career at Momofuku in 2011, as a public relations and events intern. Over the years, she quietly became Mr. Chang’s closest collaborator and confidante, a largely unknown force shaping matters as varied as menu design, branding and business development. “She’s the only person I’ve ever felt comfortable giving complete carte blanche to, in terms of what Momofuku looks like and what it should be,” Mr. Chang said. He recalled suggesting to the company’s board that Ms. Mariscal be named C.E.O. almost four years ago, when she was 26. She finally assumed the role in April.

It’s not unusual for a chef like Mr. Chang to parlay cooking talent and charisma into restaurants, cookbooks and television shows — a formula pioneered by the likes of Emeril Lagasse, Bobby Flay and Rick Bayless in the 1990s. But chef-driven food brands of the scope and ambition that Mr. Chang and Ms. Mariscal envision for Momofuku, with dozens of locations and mainstream packaged food products, are harder to pull off.

Adding to the challenge is Momofuku’s particular identity, which revolves less around a distinct culinary tradition than an attitude of restless innovation, boundary pushing and spontaneity. A formulaic chain of steakhouses, Momofuku ain’t. Scaling that ethos requires a tightrope act: Create enough structure and continuity to stave off chaos, without destroying the brand’s animating spirit in the process.
Asian  brands  branding  business_development  CEOs  chefs  commercial_kitchens  David_Cheng  detail_oriented  differentiation  diversification  food  founders  fusion  growth  high-standards  interns  investors  kitchens  leadership  Momofuku  organizational_structure  restauranteurs  restaurants  scaling  special_sauce  women  workaholic 
7 weeks ago by jerryking
What Was Going On - WSJ.com
NOVEMBER 25, 2006 | WSJ | By MARTIN JOHNSON.
The turbulent birth of one of the greatest R&B recordings of all time.

During the '60s, Gaye was known as a prince of Motown. The label churned out one hit after another, and Gaye's unique voice, both gritty and suave, was at the forefront of many of them....The song "What's Going On" was written by Obie Benson, a member of the Four Tops, and he didn't consider the tenor of the song, a tract about the disintegration of the social fabric in the black community, appropriate for the Tops. He shopped it around, even taking it to Joan Baez, but found no takers until Gaye read the lyrics. To Gaye, the song reflected the feelings of his brother, Frankie, who had just returned from Vietnam and was astonished by the turmoil that engulfed America.

The singer organized an unusually large session to record the song. He went beyond the usual stable of Motown musicians to add drummers and saxophonists from Detroit's jazz scene. He also recorded street sounds for part of the introduction. The result was a far more ruminative song than the usual Motown fare. Rather than a ditty about love or loss, this was a sober and sobering look at the state of black America.
R&B  Motown  Marvin_Gaye  jazz  music  rumination  music_labels  Berry_Gordy  singers  '60s  '70s  soundscape  turmoil  fusion  disintegration  African-Americans  social_fabric 
november 2011 by jerryking
The Momofuku Cookbook by David Chang - WSJ.com
OCTOBER 16, 2009 | Wall Street Journal | By KATY MCLAUGHLIN
.Recipe for an Outrageous Cookbook.
A dish that calls for boiling a pig's head (use a blowtorch to dispense
with any hairy patches). Liberal use of profanity. David Chang's
confrontational approach to cookbook writing.
Asian  books  food  fusion  cookbooks  David_Chang  Momofuku  restaurants  restauranteurs 
october 2009 by jerryking
Rock and Pop Reimagined - WSJ.com
FEBRUARY 13, 2009 By JIM FUSILLI. Review of BAD PLUS
music_reviews  Jim_Fusilli  fusion 
february 2009 by jerryking

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