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2013_david_chang1.jpgDavid Chang's rise through the culinary world has been both rapid and massive, to say the least. Time magazine chronicles the entire thing, from answering phones at Craft to opening an "all-Momofuku building" in Toronto and launching a line of sauces. On those current projects, Chang says: "I'm trying to grapple with how you do something on a large scale with multiple operations and not have quality decrease...I hate to say chain restaurant but that's what we are, in a sense." [Time]


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