Oui Chef – Joanne Chang

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Chef Chang at Stir in the South End

Oui Chef is a series of questions I put to folks in the kitchen and I recently had the chance to ask these questions of Chef Joanne Chang of Flour Bakery & Cafe, and Myers + Chang.  Not only does Chef Chang make the best Sticky Buns in the business – ask Bobby Flay … but she is a graduate of Harvard College as well!

You have three plates available, who would you invite to dinner?

1. Christopher first and foremost (Chef Chang’s husband … the Myers in the Myers + Chang)

2. Mozart because I adore his music and would love to hear what his mind is like.

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Flour is Chef Chang's new cookbook

I love to pick out the chocolate chunks in our chocolate chip cookie. Sometimes I’ll eat 5-6 cookies but just the chocolate. And then I hastily throw away the evidence.

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Expressive and animated are two words to describe Chef Chang

What do you hate to eat?

I’m very specific about my dislikes: saffron, hazelnuts, oysters, mussels, lamb, pancetta. A crazy random list, but when I put these in my mouth I instantly want to spit them out.

What was your first job in the industry … explain?

Bar food cook at Biba- I had no cooking experience whatsoever and Lydia Shire took a chance on me. I did it for 2 long months until I got promoted to Garde-Manger.

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Thanks to Chef Chang for the glimpse into her refrigerator, and to the rest of you for reading along.

Remember, Heavy Cream is Always Better!

Cheers,

Justin