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Danny Bowien

10 Podcast Episodes

Latest 6 Nov 2021 | Updated Daily

Weekly hand curated podcast episodes for learning

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Danny Bowien: Across a Wire, Live in New York City by Counting Crows

The Sound of Change

Buddy speaks to chef and restaurateur, Danny Bowien. He is the founder and owner of Mission Chinese Food in New York City and Brooklyn and co-founder of Mission Chinese Food in San Francisco, California. Bowien is a James Beard Award winner, and plays drums in the band NARX. In this episode, Danny explains how he was influenced by Counting Crows, Across a Wire: Live in New York City album. Buddy and Danny talk about growing up in Oklahoma, getting pick to be in the wrestling team at school, food, going to see Senses Fail co headline with Saves the Day, the restaurant business, Food critics, Spotify Playlists, Growing up in a religious household, Counting Crows, MXPX, Danny’s 187 tattoo, Listening to Senses Fail, New Jersey scene, 9/11,  Going to church, becoming a drummer, touring, San Francisco go-to restaurants, where to eat in New York and more. Listen to Counting Crows - Across a Wire, Live in New York City: https://open.spotify.com/album/1mTKc2rGksqt0fyEdHpTi0 Discuss this episode with Buddy and other listeners in the episode comments:  Instagram: https://instagram.com/thesoundofchangecast Twitter: https://twitter.com/soundofchange Facebook: https://facebook.com/thesoundofchangecast YouTube: https://www.youtube.com/channel/UCtQTTLpDzjaMfTQDv_xhwFA Follow Buddy Twitter: https://twitter.com/buddythechud Instagram: https://www.instagram.com/budthechud/

1hr 9mins

4 Mar 2021

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Danny Bowien

Carry The Fire Podcast

Today we are joined by Chef Danny Bowien. Danny is best known for his restaurant Mission Chinese and is known throughout the food industry as a very talented and innovative chef. Danny ends up kind of interviewing me for a decent portion of this episode because he’s just curious and friendly like that. We talk about quite a bit about the similarities and differences of the way creativity and expectations function in both the music and food industries, we discuss cooking at home and I get a bit of a lesson on how to cook in a Wok, and we end with Danny sharing a bit about Narx, his band with Geoff Rickly of Thursday and Chris Conley of Saves the Day. FEATURED LINKS Mission Chinese Food Danny Bowien on Twitter Danny Bowien on Instagram SHOW LINKS Carry the Fire Podcast Website Instagram  Twitter Produced by Andy Lara at www.andylikeswords.com

1hr 45mins

21 Sep 2020

Similar People

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Mission (feat. Danny Bowien, Chef)

Feeling Asian

*TW childhood sexual abuse* This week on Feeling Asian we are joined by Danny Bowien the chef and owner of the popular restaurant Mission Chinese Food. (Also Youngmi’s ex-husband.) Danny and Youngmi openly discuss allegations that occurred at their business. He reveals what it was like growing up as a Korean adoptee in an ultra religious White community in Oklahoma and how his otherness led to heinous abuse. Danny also shares his future goals as a chef. Follow him at @dannybowienchinesefood and follow us @feelingasianpodcast, @itsbrianpark and @ymmayer!

1hr 21mins

15 Jul 2020

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Challenges, Opportunity, & Mentoring with Danny Bowien of Mission Chinese & Denzel Washington

The Age of Ideas: Unlock Your Creative Potential

Going through all this adversity, going through all this difficulty, is what defines you. I’m just thankful to be cooking.—Chef Danny BowienIt was October, 2013, and Danny Bowien had just received word that his Manhattan restaurant, Mission Chinese, had been shut down by the health department for an array of violations, including an infestation of mice. Overwhelmed, embarrassed, and worried about his employees, Bowien, a rock-star rising chef, didn’t know what to do. It was then that his phone rang. René Redzepi, the chef behind the world’s best restaurant, Copenhagen’s Noma, and Danny’s close friend, said, “Chef, are you ready? They’re coming for you. They smell blood. You’re hurt, you’re wounded and they’re going to come for you.”But those weren’t Bowien’s only worries. At the same time, he was in the midst of opening the Lower East Side taqueria Mission Cantina. The health department issues distracted him, and he canceled a crucial research trip to Mexico. He opened Cantina before it was ready, and the reviews weren’t good. Even Redzepi sent him an email saying his tortillas needed an upgrade. After a stretch of being celebrated by peers and customers alike, the once-rising chef was faltering.Redzepi coached Bowien through his challenges, telling him, “Everything’s going to be okay, but you’re going to need to handle this. You’re going to be fine, but you just need to focus.” This encouragement, combined with tough love from another close friend, chef David Chang, founder of Momofuku, spurred Bowien into action. Despite resolving his issues with the health department, Bowien shuttered the original Mission Chinese and set out to start over in a newer, better location.Bowien came to terms with his adversity and the realization that it had been his own fault. “I got swept up in the whole thing,” he remembers. “Doing events everywhere, getting flown all over the world, not being in the restaurants enough. At the end of the day, my time is best spent in the restaurants. This is what got me here.” He retrenched, focused, went back to giving the kitchen the benefit of his considerable energy. He gave up alcohol, once his regular companion. The challenges that once could have destroyed him instead were compelling him to rebuild; a stronger, better Danny Bowien would make a stronger, better Mission Chinese.After a year-plus of hard work, Bowien reopened Mission Chinese in 2014. The original restaurant had sported a beer keg on the floor and was thrown together and cramped. His new location was more civilized, maintaining the edgy, creative energy people expected from him, but through a more refined expression and ambience. The reinvented Mission Chinese is like an artist’s work later in his career—self-assured and polished. He’s now spending long hours in the kitchen when he’s not with his family, focused on his craft and his fatherhood, not his fame. Danny had become an experienced creative. And it shows in the results: the new Mission has snagged three stars from New York magazine, two stars from the New York Times, and is consistently ranked as one of the best restaurants in arguably the top restaurant city in the world. Just as important, the reborn Mission Chinese is flourishing, with more business than it can handle.Danny Bowien transformed his challenge into an opportunity. There are different types of challenges—the ones you choose and the ones that choose you. The key is to embrace them both with the same fervor and positivity. Most of us have similar reactions as those experienced by Danny Bowien when we encounter a challenge we perceive to be negative: panic, anxiety, fear. Thoughts of bad outcomes—worst-case scenarios—become overwhelming and paralyze us. Robert Downey Jr. explained it best when he said, “Worrying is like praying for what you don’t want to happen.” But you can shift your perspective and realize that the word possibilities inherently means multiple out

30mins

31 May 2020

Most Popular

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Vibe Check #6: Chef Danny Bowien Breaks Down His Go-To Quarantine Recipe

Highsnobiety Podcasts

In the wake of the Covid-19 pandemic, small businesses including Asian restaurants have been facing setbacks. Danny Bowien, chef and founder of Mission Chinese Food, closed his restaurants in Bushwick and the Lower East Side earlier this month. Now, he’s bringing his skills to the home kitchen, offering easy recipes and focusing on his upcoming vegan cookbook, which he talks about with host Jian DeLeon on this episode of ‘Vibe Check.’Mission Chinese Food is in solidarity with other neighborhood Asian restaurants like Nom Wah and Woo’s Wonton, all of which experienced a considerable drop in business during the month leading up to the outbreak (2:00).Self-isolating at home has allowed Danny to spend more time with his six-year-old son, who’s motivating him to learn Korean. Still, Danny can’t help but worry about how things will change for his son and other Asian families in the aftermath of the pandemic. The transition from working up to 90 hours a week to becoming a home teacher and work-from-home chef has also been difficult, even grievous for the drop in productivity (9:24). Despite a lack of culinary epiphanies, Danny is recontextualizing his daily meals to discover ways of incorporating them into his upcoming cookbook.Danny runs through the recipe, one of his son’s favorites, which has taken on different forms since its conception (13:45). In addition to being the ideal breakfast soup, it’s also the perfect opportunity to sneak in all kinds of vegetables for picky eaters: Remove seeds from the kabocha before dicing into large pieces Chop up either Japanese leeks or scallions into one inch pieces (use scallions in a 3:1 ratio with the kabocha) Warm up a pot containing olive oil Add scallions, one peeled and diced potato, and kabocha into the pot Pour in Korean kelp soup stock or a vegan bouillon alternative Cover the ingredients with water and bring to a boil Add in two quarts of water, 1 1/2 tablespoon of red miso, and 1 1/2 tablespoon of Korean miso or white miso Continue to boil until potatoes and kabocha are thoroughly cooked and soup turns into an orange color Skim the top to remove foam Add a handful of chopped white kimchi, and serve with rice While it’s important to eat healthy, Danny ends by talking about his frequent indulgence in ice cream during the quarantine, staying optimistic, and as Jian puts it, approaching the new lifestyle as a blessing in disguise.Stay tuned for new episodes of ‘Vibe Check’ every Tuesday and Thursday. Learn more about your ad choices. Visit megaphone.fm/adchoices

20mins

2 Apr 2020

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Vibe Check #6: Chef Danny Bowien Breaks Down His Go-To Quarantine Recipe

Vibe Check

In the wake of the Covid-19 pandemic, small businesses including Asian restaurants have been facing setbacks. Danny Bowien, chef and founder of Mission Chinese Food, closed his restaurants in Bushwick and the Lower East Side earlier this month. Now, he’s bringing his skills to the home kitchen, offering easy recipes and focusing on his upcoming vegan cookbook, which he talks about with host Jian DeLeon on this episode of ‘Vibe Check.’Mission Chinese Food is in solidarity with other neighborhood Asian restaurants like Nom Wah and Woo’s Wonton, all of which experienced a considerable drop in business during the month leading up to the outbreak (2:00).Self-isolating at home has allowed Danny to spend more time with his six-year-old son, who’s motivating him to learn Korean. Still, Danny can’t help but worry about how things will change for his son and other Asian families in the aftermath of the pandemic. The transition from working up to 90 hours a week to becoming a home teacher and work-from-home chef has also been difficult, even grievous for the drop in productivity (9:24). Despite a lack of culinary epiphanies, Danny is recontextualizing his daily meals to discover ways of incorporating them into his upcoming cookbook.Danny runs through the recipe, one of his son’s favorites, which has taken on different forms since its conception (13:45). In addition to being the ideal breakfast soup, it’s also the perfect opportunity to sneak in all kinds of vegetables for picky eaters: Remove seeds from the kabocha before dicing into large pieces Chop up either Japanese leeks or scallions into one inch pieces (use scallions in a 3:1 ratio with the kabocha) Warm up a pot containing olive oil Add scallions, one peeled and diced potato, and kabocha into the pot Pour in Korean kelp soup stock or a vegan bouillon alternative Cover the ingredients with water and bring to a boil Add in two quarts of water, 1 1/2 tablespoon of red miso, and 1 1/2 tablespoon of Korean miso or white miso Continue to boil until potatoes and kabocha are thoroughly cooked and soup turns into an orange color Skim the top to remove foam Add a handful of chopped white kimchi, and serve with rice While it’s important to eat healthy, Danny ends by talking about his frequent indulgence in ice cream during the quarantine, staying optimistic, and as Jian puts it, approaching the new lifestyle as a blessing in disguise.Stay tuned for new episodes of ‘Vibe Check’ every Tuesday and Thursday.

20mins

2 Apr 2020

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Chef Danny Bowien of Mission Chinese: "we're living in a post-authentic world"

FT Weekend

Award-winning chef Danny Bowien has never fully fit in. Adopted from Korea, Bowien was raised by a white, Christian family in Oklahoma, in "the buckle of the Bible Belt." In 2010, as a young chef in San Francisco, he started the first pop up restaurant ever as an experiment – it became wildly popular for turning Szechuan Chinese food upside down. He now runs two successful Mission Chinese restaurants in New York.Bowien is known in the food world for subverting not just Chinese cuisine, but also what chefs should look like and the rules they should follow. He speaks with Lilah about why authenticity is no longer the benchmark for good food, what it has been like to publicly fail, and how a restaurant becomes an institution.Also: we want to hear your stories about astrology! Do you have a memorable experience to share with us? When do you turn to it? And if you're a skeptic, what doesn't sit right? Record an audio message with your thoughts, and email it to culturecall@ft.com. You can also chat with us on Twitter @FTCultureCall.––––Links from the episode:–Patricia Lockwood's hilarious essay on John Updike in the London Review of Books https://www.lrb.co.uk/v41/n19/patricia-lockwood/malfunctioning-sex-robot–Tickets to the FT's NextGen festival, in London on November 16 (where you can hang out with Gris!): https://www.ftnextgen.com/–Danny Bowien's Instagram: https://www.instagram.com/dannybowienchinesefoodSee acast.com/privacy for privacy and opt-out information.

41mins

24 Oct 2019

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The Dropcast #67: Popeye's Is the Best Restaurant in the World feat. Danny Bowien

Highsnobiety Podcasts

Hosts Noah Thomas and Jian DeLeon are joined by certified organic style god Danny Bowien, founder of Mission Chinese. The celeb chef breaks down the similarities between running a restaurant and running a clothing brand, and even offers some solid business advice any entrepreneur can learn from.Of course, there's plenty of food talk. Danny gives a quick 15-second recipe for taking your McNuggets to the next McLevel, and then talks about why Popeye's is the best restaurant on the planet. We also dive into some of the week's latest releases and news hits—like biodegradable shoes from YEEZY and Big Freedia's upcoming collab with Ben & Jerry's ice cream.That leads us into the QOTW: What's your dream fashion x food collaboration?Danny and Noah both have fire ideas, and Danny's no stranger to working with brands like Uniqlo and indie fragrance label Hawthorne—which just dropped its collaborative scent with the chef. Dropcast listeners also propose some pretty good collabs, and some that are just plain out there. Check out the latest episode and smell what Danny's cookin'.And as always, for a chance to end up in a future episode, stay tuned to Highsnobiety's Instagram for the Question of the Week every Monday. Then leave us a voicemail at 833-HIGHSNOB (833-444-4766). See you next week!Relevant Links:‘Akira’ Is Getting a New Anime Series From the Original CreatorTyler, the Creator Shares Release Date for GOLF WANG x Lacoste CollabHere’s a Closer Look at Louis Vuitton’s SS20 Accessories Noah Breaks Down How Tariffs Increase the Price You Pay for Clothes YEEZY Is Working on Biodegradable Shoes Made of AlgaeBig Freedia Launches “Bouncin’ Beignets” Ben & Jerry’s Ice Cream Flavor Learn more about your ad choices. Visit megaphone.fm/adchoices

45mins

12 Jul 2019

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The Dropcast #67: Popeye's Is the Best Restaurant in the World feat. Danny Bowien

The Dropcast

Hosts Noah Thomas and Jian DeLeon are joined by certified organic style god Danny Bowien, founder of Mission Chinese. The celeb chef breaks down the similarities between running a restaurant and running a clothing brand, and even offers some solid business advice any entrepreneur can learn from.Of course, there's plenty of food talk. Danny gives a quick 15-second recipe for taking your McNuggets to the next McLevel, and then talks about why Popeye's is the best restaurant on the planet. We also dive into some of the week's latest releases and news hits—like biodegradable shoes from YEEZY and Big Freedia's upcoming collab with Ben & Jerry's ice cream.That leads us into the QOTW: What's your dream fashion x food collaboration?Danny and Noah both have fire ideas, and Danny's no stranger to working with brands like Uniqlo and indie fragrance label Hawthorne—which just dropped its collaborative scent with the chef. Dropcast listeners also propose some pretty good collabs, and some that are just plain out there. Check out the latest episode and smell what Danny's cookin'.And as always, for a chance to end up in a future episode, stay tuned to Highsnobiety's Instagram for the Question of the Week every Monday. Then leave us a voicemail at 833-HIGHSNOB (833-444-4766). See you next week!Relevant Links:‘Akira’ Is Getting a New Anime Series From the Original CreatorTyler, the Creator Shares Release Date for GOLF WANG x Lacoste CollabHere’s a Closer Look at Louis Vuitton’s SS20 Accessories Noah Breaks Down How Tariffs Increase the Price You Pay for Clothes YEEZY Is Working on Biodegradable Shoes Made of AlgaeBig Freedia Launches “Bouncin’ Beignets” Ben & Jerry’s Ice Cream Flavor Learn more about your ad choices. Visit megaphone.fm/adchoices

45mins

12 Jul 2019

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#1 Danny Bowien - Failure Makes Everything Easier

MUNCHIES: The Podcast

We speak to world-renowned chef, Danny Bowien, about the rise, fall, and comeback of his beloved Mission Chinese, and explore the Danny Bowien that you don’t know, which includes life lessons from tornadoes, kitchen disasters, failure, and more info about Billy Corgan than anyone cares to know about. See acast.com/privacy for privacy and opt-out information.

22mins

16 Sep 2015