And so much of my life up until that point had been not very fruitful. It's life or death, right? That's - it can be the great decider of things. And, you know, the worst thing you could do was obviously not just harm yourself but harm other people. But oftentimes, I look back at how I started my restaurant career as an owner, and really the reason why I ventured in doing something so foolish was because I was looking at life in a very binary option.ĬHANG: I was in a very dark place. And my battle with my own self has resulted in a lot of good things and bad things. Why?ĬHANG: So much of who I am has been my battle with depression. SIMON: You know, sir, in the first few pages, you've got a line that just stops a reader cold, when you say, I'm not supposed to be here. Thanks so much for being with us.ĭAVID CHANG: Thank you so much for having me - real honor. He recounts his rise from a failed high school golfer to a James Beard Award-winning chef, restaurateur and tastemaker in his new book, which has no recipes, "Eat A Peach."Ĭhef David Chang joins us now from Los Angeles. David Chang is a world-famous chef and food celebrity, but something eats at him for much of his life and in his new memoir.
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