David Chang is a chef with his finger in a number of pies - crack pies if you've ever visited the Milk Bar started by his pastry chef Christina Tosi. His Momofuku Noodle Bar in New York has been a huge success and his most recent production the Lucky Peach food magazine is something that chefs and food lovers await eagerly.
In this talk at Mad Food Camp 2012, Chang discusses Monosodium Glutamate (MSG) and Umami - also known as the fifth flavor.
He discusses his views towards MSG and how it affects people's views towards chinese food - even some of the diners his own noodle bar. He goes on to define MSG and how it works on a scientific level and how it naturally occurs in a number of foods we eat everyday.
Is MSG bad for you? Chang and science seem undecided on the matter but the debate is certainly interesting.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.