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ry subjective. >> charlie: then ferran ai dree i can't >> really all the senses. when you eat. you hear, you taste. the feeling the mouth. of the csk. charlie: finally t colicchi >> i note that over time i started removing ingredients. i said, 15ears, 20 years from now what might i look like? th's what happened whrab. very straight forward focusi on ingredien. >> charlie: food, foodies and passion for coong coming up. caioning sponsored by rose communications from our studios in neyork city, th is charlie rose. >> charlie: chef davichang is here. his blend f flavor combinatns haveaken the food world by surprise d applause has followed. he's already wontwo james beard awards, oscars of cuisine and both "bon appete" and ""g med him chef of the yea in 2007 w ha three restaurants ines momofuku. and newest ko, i am pleas to ha him here for the first me. let me just talk about the biography it's very interesting. mother and father came from korea. >> yep. post korea warn the early '60s. >> charlie settled in the washington d.c. area. >> northern virginia. >> charlie: in the shington

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