Comerse un melocotón

In 2004, Momofuku Noodle Bar opened in a small, stark space in Manhattan's East Village. Its young chef-owner, David Chang, was then working on the front lines serving up ramen and pork buns to a mix of fellow restaurant chefs and confused diners whose idea of ramen was little more than instant noodles served in Styrofoam cups. It would have been impossible to know at the time, and certainly Chang would have bet against himself, but he, who had failed in nearly every endeavor of his life thus far, was about to become one of the most influential chefs of his generation, driven by the question: what if the underground could become mainstream?