A Chef At Last
Eric HuangMusings on the hospitality industry, owning a restaurant and how a decade of high intensity cooking changes a man.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 12 | Founded | 3 years ago | Last Issue | 22 days ago |
| Active | |||||
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cheferichuang.substack.comLatest Issues
How to Eat Chicken in A Neoliberal Nightmare
Hey there. It’s me. Your inconsistent and undependable writer slash chef friend Eric. I’m back to deliver you a prolix article full of my observations on the restaurant industry as it exists in May 2026. I see the problem with that already....
The Curse of the Man in the Arena - Part I
Why are most of the people in the profession of reviewing food not chefs? And would the space of food writing improve if there were more chefs in it?
To be clear, I’m not endorsing myself for anything. I have zero interest in being a food...
The Privilege In Owning a Restaurant
Like high yield savings accounts, privilege has compounding interest.
Being white, able-bodied, male and heterosexual in our society is just about the best card you can pull from the deck.
Having college-educated parents, generational wea...
Why Did the Chicken Cross the Road of Inflationary Economics?
Let’s do some math shall we.1
How much does it cost to make our most popular item, the Chili Chicken Sandwich? It’s a fried boneless chicken thigh dipped in our house chili oil served with B&B pickles, a generous slather of Kewpie mayonnai...
Indivisible Under Cod
It’s been awhile since I’ve dated but I think my experience is still relevant. Tell me if I’ve still got it right; what is initially exciting becomes a faceless revolving door of dalliances, while each overpriced cocktail feels like fencing...
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Authors
The writers behind this newsletter.
Career fine dining chef turned fried chicken guy. I've spent my entire life in restaurants and whiled away the monotonous stretches by pondering on the absurdity of our profession. Unfortunately, a lot of lobsters died along the way.
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