The Dave Chang Show The Best French Fries at Home, New Mexico Green Chile Stew, and Food Science With Chef Chris Young
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Mar 16, 2026 Chris Young, chef, food scientist, and creator behind Chris Young Cooks and Combustion Inc., shares kitchen experiments and tool-making. They dive into New Mexico green chile stew, a freezer-to-crisp method for air fryer French fries, and how modernist techniques shape everyday cooking. Short, practical, and full of lab-tested tricks.
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Valentine's Day Meal That Changed A Career
- Chris recounted flying to London after reading Harold McGee and dining at The Fat Duck on Valentine's Day 2003, which inspired him to work there.
- He staged, returned, and was offered a longer position that led to joining Heston's team.
From Fat Duck Stage To Modernist Cuisine
- Chris Young described leaving the Fat Duck and writing the initial outline for Modernist Cuisine over a weekend with Nathan Myhrvold.
- He moved back to the U.S., joined Modernist Cuisine, and the project expanded from a 300-page idea into a six-volume book with 39 collaborators.
Why Air Fryers Crisp Better Than Convection Ovens
- Chris explains why air fryers outperform convection ovens: the top-mounted fan pulls hot air up through fries, avoiding stalled airflow.
- That upward suction creates higher heat exchange rates similar to deep frying, improving crispiness.
