JEREMY YOUNG

 
Jeremy Young Ramen Tatsu-Ya 3.jpg

Chef Jeremy Young has been a loyal foot soldier of the Tatsu-Ya Army for 7 years. He likes his noodles firm, his soup scalding, and his bourbon with a splash of water. You can usually find him in a dark, cool space fermenting something stinky. Jeremy is currently the Director of Culinary Operations for Tatsu-Ya.

What tasting are you presenting? Why do you think this tasting paves the next wave of food trends?

At Tatsu-Ya, we believe that great food and memorable dining experiences begin with establishing a sense of place. As immigrants living in Texas, our culinary roots are equally Japanese and American Southern. Unfortunately, “fusion” has garnered a reputation for being tacky and inauthentic, but it doesn’t have to be that way. Crudely forcing two cuisines together is not only a poor representation of their root cultures, it’s also bad cooking. By understanding history, context, and place, we can identify the commonalities that subtly tie culinary worlds together. The results will always be delicious.

What does the future of Asian food look like?

Asian food has some of the deepest historical roots and its flavors will stand the test of time.  In an age of wacky food trends, Japanese food in particular remains stalwart in its simplicity; there are no gimmicks to hide behind. I believe Asian flavor and technique has the potential to cut through the bullsh*t of the culinary scene, returning cooks and our guests to the timeless joys of simple, well thought out and well executed flavor. The Eastern hemisphere is also the motherland of fermentation: shoyu, miso, kimchi, fish sauce... Fermentation not only elevates the complexity of flavor, adding depth and umami, but - as a natural food waste reducer — it also has the potential to improve the sustainability of the world’s food systems.

What does celebrating 10 lucky years of LUCKYRICE mean to you?

Any organization that celebrates the deep and complex colors of Asian heritage is of intrinsic value to the world.  The global landscape of food, beverage, and hospitality would be considerably less vibrant without the acknowledgment and exploration of Eastern culture.  Plus, Dave Chang rules.

Join Chef Young at the LUCKYRICE Night Market of the Future presented by Rémy Martin on Thursday, October 24th, 2019 at The Astorian