Momofuku

Momofuku may refer to:

Momofuku may also refer to the following, which are all named after Ando:

See also

Momofuku Milk Bar

Momofuku Milk Bar is a chain of dessert and bakery restaurants owned by founding chef Christina Tosi and originating in 2008. They are part of the Manhattan-based Momofuku restaurant group created by Korean-American chef David Chang. Tosi is the creator of Milk Bar's well-known desserts. Milk Bar makes custom wedding cakes, produces their own line of baking mixes, and ships baked goods all around the globe. They also offer weekly baking classes at their Williamsburg kitchen, the heart of Milk Bar's six locations. A seventh location is expected to be opened in Washington, DC, by the end of 2015.

History

Christina Tosi graduated from the French Culinary Institute’s pastry arts program, and began her career at upscale New York restaurants such as Bouley and wd~50. Tosi started at Momofuku as a food safety consultant; at that time there were no dessert items on the menu. After Tosi brought in various unconventional homemade desserts, owner David Chang demanded she re-create them for a dinner service that evening.

Bon Appétit

Bon Appétit is an American food and entertaining magazine published monthly. It was started as a bimonthly magazine in 1955 in Chicago. The magazine was acquired by M. Frank Jones in Kansas City, Missouri in 1965. Jones was owner, editor and publisher until 1970, when Bon Appétit was merged into the Pillsbury Company, who sold it to Knapp Communications, publishers of Architectural Digest, four years later. Condé Nast Publications, the current owners, purchased Knapp Communications in 1993. Its sister publication was Gourmet, before the latter was discontinued in October 2009. The magazine's headquarters, which had been in Los Angeles, CA, were moved to New York City in early 2011.

The current editor is Adam Rapoport, previously Style Editor at Condé Nast's GQ magazine. Prior to joining GQ, Rapoport edited the restaurant section at Time Out New York and worked as an editor and writer for the James Beard Foundation's publications office.

For the print edition, Condé Nast reported 1,452,953 paid subscriptions and 88,516 single copies in 2012 for the period ending November 2012. The median age of its audience is 48.4, of which 74% are female. Also, 46% of readers have college degrees and 36% are professional or managerial employment. 59% are married.

David Chang

David Chang (Korean: Chang Seok-ho 장석호; born August 5, 1977) is an American restaurateur, author, and television personality. He is the founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City, Momofuku Seiōbo in Sydney, Australia, the Momofuku Toronto restaurants Momofuku Noodle Bar (TO), Nikai, Daishō and Shōtō, and Momofuku CCDC in Washington, DC. In 2009 Ko was awarded 2 Michelin stars, which it has retained each year since. Chang attended Georgetown Prep and then Trinity College, where he majored in religious studies. Chang later attended the French Culinary Institute (FCI)—now known as the International Culinary Center—in New York City.

Career

As a child, Chang was a competitive golfer who participated in a number of junior tournaments. After graduating from college with no particular plan, Chang pursued a variety of jobs, including teaching English in Japan, then bussing tables and holding finance positions in New York City. He worked at Mercer Kitchen in Manhattan and in the year 2000, got a job answering phones at Tom Colicchio's Craft restaurant. Chang stayed at Craft for two years and then moved back to Japan to work at a small soba shop, followed by a restaurant in Tokyo's Park Hyatt Hotel. Upon returning to the U.S. Chang worked at Café Boulud, but soon grew "completely dissatisfied with the whole fine dining scene".

Impossible Foods

Impossible Foods is a company that develops imitation meats and cheeses made entirely from plants. Headquartered in Redwood City, California, the company aims to give people the taste and nutritional benefits of foods that come from animals without the negative health and environmental impact. The company looked at animal products at the molecular level, then selected specific proteins and nutrients from greens, seeds, and grains to recreate the experience of meats and dairy products.

Patrick O. Brown, a former biochemistry professor at Stanford, co-founded the company with chef Tal Ronnen and cheesemaker Monte Casino.

Impossible Foods has raised rounds of $75 million and $108 million from investors including Google Ventures, Khosla Ventures, Viking Global Investors, UBS, Hong Kong billionaire Li Ka-shing's Horizons Ventures and Bill Gates’.

Products

Impossible Foods currently produces a plant-based cheeseburger, almond milk cheeses, ricotta, ravioli, and cream-cheese-like cheeses.