Michelin chef comes up with controversial alternative to barbecuing burgers

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. But if you actually take it out of the context, it’s not that good.” Chang went on to allege that the close relationship between burgers and grills “is a marketing lie”. Chang said that grilling corn was “clearly the only champion” and he “can’t think of anything else” that makes corn taste quite as good. “Or the idiots that have ‘kobe beef wagyu sliders with a trio of ketchup’ on their menu – that drives me insane.” open image in gallery David Chang presents a recipe during the gastronomic fair "Madrid Fusion" on January 21, 2009 The chef is also known for speaking candidly about his toxic behaviour while working in kitchens in the past. It’s like I’m an animal registering danger.” Hannah Selinger, an award-nominated journalist, wrote in her essay for Eater that “in all my years of restaurant work, I had never seen anything like the roiling, red-faced, screaming, pulsing, wrath-filled man that was David Chang”.