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Payson Cushman, Quince (SF) & Momofuku Ssam Bar (NY)

Payson is making his mark on both coasts, cooking first at Quince, and now is part of David Chang’s Momofuku empire.

Payson is a young cook making his mark on both coasts. At press time, he worked at Quince, but now is part of David Chang’s Momofuku empire. In our conversation, he explains the distinction between “cook” and “chef” (see the New York Times’ take here), describes his own culinary awakening throughout his childhood and the time he spent as a cook in France, plays some of his favorite music (on a cooking theme), confesses his love for the McDonald’s Quarter Pounder with Cheese, and describes some of the wonderful things he’s done with rabbit meat at Quince.

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