Hot and Sour Egg Drop Soup, Cooking with Lemons, and Iterating on Dishes with Marc Johnson

About this episode

Dave Chang and Marc Johnson discuss the evolution of dishes and their culinary experiences.

Dave completes his Greek avgolemono-to-Chinese sour egg drop soup journey with a final iteration of lemony chicken soup. He makes it for a friend of the show, culinary consultant on Dinner Time Live, Marc Johnson.Marc and Dave talk about the process of getting a dish from its initial to its final version, how they met, Marc's career path, and Marc's recent marathon.They also compare their different ways of thinking about food and how they develop dishes when faced with constraints.Watch Dinner Time Live: https://www.netflix.com/title/81748864 Learn more about Congee NYC: https://congeenyc.com/Learn more about Cafe Boulud: https://cafeboulud.com/nyc/ Learn more about Blue Hill Farm: https://www.bluehillfarm.com/ Learn more about Majordomo: https://www.majordomo.com/ Learn more about Sézanne: https://www.sezanne.tokyo/ Learn more about The Chairman: https://www.thechairmangroup.com/ Learn more about WING: https://wingrestaurant.hk/ Learn more about Barbs B Q: https://www.barbsbq.com/ Learn more about Black's BBQ: https://www.blacksbbq.com/ Learn more about Kreuz Market: https://www.kreuzmarket.com/ Learn more about Hill Country: https://www.hillcountry.com/ Learn more about Sushi…

People in this episode

Host: Dave Chang

Guest: Marc Johnson

Topics covered

• cooking
• food development
• culinary journey
• interview
• marathon
• career path

Keywords

• egg drop soup
• avgolemono
• cooking process
• culinary consultant
• food constraints

Mentioned in this episode

Organizations: Dinner Time Live, Congee NYC, Cafe Boulud, Blue Hill Farm, Majordomo, Sézanne, The Chairman, WING, Barbs B Q, Black's BBQ

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