Transcripts For WHUT Charlie Rose 20131015

And seniors are very hostile and the chairman of the Republican National committee attacked him the fix day for this assault on seniors. So i mean both sides do this. They say we want these cuts in general but when you get specific about it its very, very hard to do. Rose because of bad politics. Its bad politics to do something that people dont like. And they like medicare. People like medicare and they like Social Security. Right. One of the interesting intellectual things occurring is that the opponents of the Affordable Care act use the eye didnt call argument that was used against medicare and Social Security. Its socialism, its socialized medicine. And yet not one of the o uponants certainly in the congress would ever dare to stand up and say lets repeal Social Security. Lets repeal medicare. So i think one of the fears is that the Affordable Care act might work. And then enter the same hollowed status as both Social Security and medicare have in the american but there is an alternative argument to that, which is even some people who like republicans say, or republicans themselves say this is been the wrong strategy to try to defund it here. If we just simply let it be enacted its got so many flaws its going to be perceived badly. And well have a Huge Campaign issue in 2014. That is a more logical argument for what to do if you ares against it. I dont have to or if you dont, if you think its flawed. Surely if you define it as being imperfect thats true of everything. We have changed Social Security many times. We will change it again many times to adjust to changing circumstances and needs. Weve changed medicare many times. The notion that any legislation as massive and sweeping as this isnt going to be changed is simply incorrect and inconsistent with history and reality. Affordable care will be changed. It was itself a compromise. And so its going to be adjusted change. I think over time providing Health Insurance for the 40 or so million americans who dont have it will be seen as a positive step, as it should be seen. This was said in this mornings conversation, by republicans and even some reporters raised this question. By adding sequestration as a condition, did the president miss a chance to already have a deal . Because the president and everybody i talked to, you know, from the head of the imf or world bank, i havent talked to all of them recently, but they have said in the last 24 hours it would be disastrous. So did the president make a mistake by including sequestration as part of a condition for an agreement on the debt ceiling just to extend it. Im not there, charlie. So i done know what goes on. And so i cant say whether he said that or didnt say that. Whether if he did it was a mistake or not. I do know that when youre in genuine good faith negotiations as ive been many times in this position, on the budget, you go back and forth. What about this, what about that. You make suggestions. You float ideas. One is rejected. You try something else. That occurs if you have good faith. If you dont have that, its youre not dealing in good faith. And so what someone said or didnt say in a private discussion, i dont know. I do know that the one remarkable thing about this whole effort has been the relative clarity and consistency of the president s position. He is prepared to negotiate everything after 9 government is opened and the debt limit is extended. So hes prepared to put obamacare in terms of reform on obamacare, hes prepared to talk about the entitlement reform. Hes prepared to talk about everything. Yes, absolutely. Including revenue enhancement or tax increases or tax cuts, everythings on the table. I think everything is on the table. Anybody can raise what they want. The republican definition of negotiations, at least on the house side has been we want to use the closing of the government and the debt limit extension as leverage in the negotiations to get our position. And if we dont get our position accepted then were going to close the government and not extent the debt limit. Is that the republicans including john boehner and the Republican Leadership or is that simply those 20 to 30 members of the tea party. Well, if it was only 20 or 30 members of the house, they wouldnt be where they are today. Its obviously many more. Rose 20 or 30 could not hold the house hostage. Thats exactly light. Rose even though john boehner might be worried about them because it affects his speakership. Well, he has adopted the rule that says that if a majority of the republicans and the house caucus are not for a position, he wont put it up for a vote. Thats why you have this unfortunate situation now where its pretty clear that there are enough republicans in the house to join with democrats, all of the democrats to pass a clean, continuing resolution and reopen the government immediately. He wont like defunding medicare an all that. Thats right. So he wont let a vote occur because hes yielding to the views of the majority of his caucus but 20 doesnt represent a majority of the caucus so its much more than that. When you were the leader, the republican was bob dole. Dow like him . I like him a lot. Now it doesnt seem thats the way it is between mitchell and reid i mean harry reid and mccobble. Yeah. A few minutes after i was elected Senate Majority leader one of the first calls i made was to bob dole. And i asked him can i come and see you. He said yes, of course. I went to his office, and i said to him youve been here 30 years. Ive only been here a few years am you know a lot more than i do. But i do know these jobs are very difficult if not impossible, and there has to be some level of trust between us. And so i said im here to tell you how i intend to behave toward you, to ask you to behave that way toward me. An i then said the simplest of things. Ill never embarrass you, i wont insult you, ill never surprise you, that is important in the senate. He was delighted. We shook hands and for six years i as majority leader and he as minority leader never once did a harsh word pass between us in public or in private. And to this day we remain good friends. And when i go to washington i visit him when i can. Hes a terrific guy. Rose but do you think that is the relationship between harry reid and mitch mcconnell. I dont know. I dont think it is. But im not on the inside and so i dont know what goes on in private discussions. Although i must say, charlie, just today i heard them both speak on the radio. Rose saying. Saying very nice things about each other. Rose and the like leehood of a deal. Like leehood of a deal. Let me be clear. Dole and i disagreed on many, many issues, probably most issues. We have very vigorous debates. But they were on the merits and we won some, he won some. Others we compromised. I dont think its necessary to have personal hostility and acrimony to represent vigorously and fairly a party position. That i think is a big issue. Rose just because you are part of the kind of conversation taking place, boehner has supposedly said will never let a default happen. We may go right up to the edge. And we will go up to the edge. But if you know that, doesnt that make your negotiating position, if you are a democrat, much easier . Just simply keep saying no. And so we eventually will recognize that hes got to do something. It doesment but if he changed his mind he wouldnt be the First Political leader to change his mind on an important issue. So i wouldnt you condition count on that. I wouldnt take that as cast in iron. You make various statementsment just look at the republican position in the house, over the past two weeks. Its been one thing after another, first it was defund medicare. That didnt fly. Then it was delay medicare. That didnt fly. Then it was that apply means the president will not accept it. Thats right. It didnt get anywhere in the process. Because they knew that if they went to the senate side, because it wouldnt prevail and the press would be anyway. So their position has constantlyivity should. I will say for o billiona he has been remarkably consistant on his position. Now i think its time to bring it to a conclusion. The debt limit ceiling expires in a couple of days. All of the political points that are going to be made have been made. And i think the president is in a strong position to produce the result that reopens the government, that extends the debt limit. Hopefully for a longer rather than shorter period. And enables us to get back the important task which is getting our economy moving again. That will do more to deal with the deficit than all of the wrangling the congress could ever produce. A strong economy, job creation, employment, income rdz growth. Economic exchanges. That is what this country. Did we need in this a negotiator, did we need somebody like George Mitchell in the middle of these, everybody. We have a lot of people involved. There are a lot of so there wasnt a need to have somebody speak to both sides. I dont think. In the congressional process i dont think that works. It doesnt. I dont they take their prerogative pretty and i think they should. When bob dole and i negotiated and we had the house membership tom foley, bob michael, speaker gingrich and others, we didnt invite third parties in. I dont think that would get very far. Rose wouldnt get very far would, it. You and i had this conversation out in aspen last weekend along with bob wooden and others, this president is criticized even by his own party because he doesnt seem to Pay Attention to him. There have been no phone conversation, no dinners, no lets just kickback and talk. First i think there have been some phone callsment and i think there have been some dinners. I think the criticism is not enough of them. Rose but when you say that, you have to talk about how many there have been. When you have Democratic Senators say maybe two calls and you know, four years. Its called schmoozing. Rose yes, it is. Its a good thing to do. And i think the president should do more of it. But i think that the effect of what he has or hasnt done is grossly exaggerated by the crit ims. Its marginally helpful. But in the end, members of Congress Vote on what they think is best for their constituents and what their conscious and judgement tells them. And its kind of an insult to a senator to say that if the president would just put his arm and him he is somehow going to. Rose theyre not really saying that. They are saying if, in fect, you spend time with people, its not that i need the president to put his arm around me t is that if i spend time with people you get to know them and what bob dole had, trust. Thats the point. And that is a valid point but a president cant do what bob dole and i did. Because there was one of him and one of me and you get 535 members of congress. So no president can have the kind of relationship i had. Rose but were not talking about 435 members. Were talking about with the speaker of the house. The argument is ronald regular and and tip oneill had a relationship. I think that has become a myth too. They had a decent relationship. But the notion that they went and had a drink and settled everything, i think that is exaggerated. Rose Chris Matthews just wrote a boll book about it. I think that the whole notion of obama, its good to do. But charlie, i asked you out there, who is generally regarded as the person who is the best schmoozer. Lyndon johnson. He wasnt a schmoozer. He was a pusher. Bill clinton, really. Bill clinton, right, right. When we took up clintons Economic Program in 19923. Yeah. He was a schmoozing day and night with the republicans. Rose yes, he was. Dinners, lunches, meetings back and forth. When we came to a vote, every single republican in the senate and the house voted no, without exception. Scioscia moozing is goodment but it has its limits. Its sort of like i drink orange juice every day and its good for me but it isnt going to cure my cancer or prevent me from getting diabetes. Rose but there is also this, know, i mean my point is simply that there is too much distrust in washington. There is. Rose they dont believe if i do this, will you take advantage of me. You will in the end so im not going to do this because you will blindside me. Right. Rose thats the problem, isnt it . That is a problemment its not the only problem. Rose okay, one. What are the other problems y we come up with this, and all they do is kick the can down the road. Another problem is that because of the gerrymandering that now occurs, you have the vast majority of members of the house of representatives are elected from districts that are safe for one party or the other. That means that you know right now, charlie, you know whos going to win in about 4 375 of the 435 districts. Rose because 70 of the voters in that district are one party or the other. Changing. That means that the Pivotal Moment in american elections for the house of representatives is not the general election. Rose its the primary. Its the primary. And as we all know, we have low participation even when we have a hot president ial race, and miniscule participation in the nominating process. And as a result, the members of the house know that their election depends upon the primary process and that gives the tea party on the republican side and those who are more idea logically left and say rigid on the democratic side disproportionate influence in the workings of the party. I saw a house party, house member who is tied to the Tea Party Stand up on the house and say we cant compromise. Compromise is the problem. Compromise is a source of our problems. And one of the commentators, not a charlie rose but another commentator said how can that be in i a country of 300 million people, very diverse like this. I will bet nine out of ten americans dont agree with him. And the other commentator said yeah, but hes talking to the one. The one who is going to participate in his nomination and therefore his election. And you can see it right now in the republican party, the tea party, are threatening to run candidates in the primary, against anybody who quote caves in on this issue. Cave in is another word for compromising. And they say its about principles, not compromise. Well, everybody says its about principles. Everybody who is position ive ever contested or dealt with says this is a matter of principles. Why do you think people are hostile to obamacare . Well, first off i think. A misunderstanding. No. Or there is something about it that they have a good point. Let me clarify one thing. The polls show that a majority are opposed to it. But if you analyze the polls youll see that within that majority theres about 15 who are opposed to it because it didnt go far enough. They favor a single payor system, a medicare for all. So if you add them to the supporters, you can actually get a majority who are for it. Secondly, look, its subject to misunderstanding. A Television Late night host ran a series of videos on the street just a couple of weeks ago. And he said to people what do you think is better, obamacare or the Affordable Care act. They are the same thing its the same thing. Oh, we like at fordable care act but were not for obama care. Theres a lot of misunderstanding. And rarely in history have you had the extent of organized opposition to prevent it from being implemented that you have today, particularly from the states that are governed by republican governors who wont extend medicaid, which is an effort to defeat the purpose of the act. Reminded me of the vote, in one of those town meetings that one. Candidates having said you tell the government to keep its handsoff my medicare. Thats what they think. My medicare, not the governments. Well, that exists throughout the country and you have to deal with it. I think it will be a rough beginning. It will be confusing and complex but in the end i think it will work. And i think thats the real danger. Rose you think were about ready to get past this,. I really do believe it and i think within the next 48 or 7 it 2 hours it will happen and i obviously hope very much that it does. Rose let me turn to other issues quickly because of your experience with foreign arena. What do you think about the iranians and the negotiation that is taking place with them over whether they will, because of the pressure of sanctions or other reasons say well forego, didnt have it in the first place but will prove to you that we will dismantle our nuclear effort. The sanctions clearly have had an effect. Those who oppose the sanctions on the grounds that they would be meaningless and wouldnt do the job i think have been proven to be mistaken. The real question is have they been successful enough to prompt a realistic change in policy by the government of iran. Now its interesting. President rouhani said what the Ayatollah Khomeini had previously said. We iran do not want Nuclear Weapons. The problem is their actions are inconsist want those statements. Rose right, in terms of the level of centrifuges they have and all of that. And misleading the inspectors. Rose not allowing inspections within thats right. And not declare facilities that they are required to declare. So the real question is they now have the opportunity to policy, is what they say is in fact their policy. That is their actions are consistant with that policiment and i believe that the president is correct when he says we must engage on that issue. We have to be careful. We have to recognize that were dealing with people who have made mistaken and misleading statements about this in the past. And you also have to, charlie, consider this. There are Nine Countries with Nuclear Weapons. In every one of those countries a large majority of the republican believes that their country should have Nuclear Weapons. Its others who shouldnt have them. We should not expect iranians to be different from everybody else in the world. Meaning that. Meaning that the government policy with respect to Nuclear Weapons is not a source of the disconsent within the country. The source of discontent is on economic. Rose and other issues. Right. Rose for some of them it is a nationalism issue. Is a nationalism issue. A country that goes back 2500 years although it is a divided country. Only about half are petitionan, the other half are minorities. They have tremendous internal problems. The real danger, the greatest dang certificate if iran gets a Nuclear Weapon t will trigger a Nuclear Arms Race in the middle east and it could extend to asia be and other places. Only Nine Countries now have such weapons. Although many dozens of countries have the capability of producing such weapons, they voluntarily refrain from doing so, in reliance of the United States, our policies and defense. And i think if that cracks then well february in a far more dangerous world ten, 20 years from now. Rose syria, what do you think about the negotiations going on there and what secretary kerry says is a obvious effort on the part of the syrians to dismantle their chemical weapons. Well,. Rose he does say that. He does say that. And i hope they will do so. Its a very complicated and difficult situation with no good outcome. Thats the first point to be made. There is not this is not a case of a good outcome and a bad outcome. All the outcomes are to the going to be good from our standpoint. I do think its regrettable that it does in effect keep a saad in power, at least until next summer when the completion of this destruction occurs, assuming it occurs on time. And i think the United States must make it clear that our policy that a saad cannot remain has to be maintained and made clear to all concerned. Then the question comes what happens after a saad . Then history is replete with examples, charlie, where violent revolutions removed dictators from power, and replaced them with worst dictators. The best example and most obvious one is russia where people. Rose iran too. But russia. Worked on some cases. And so it happens. And these revolutions take a long time. In the United States in a much simpler era, much single simpler from the time of fighting ened until our government was created it was 8 years. In france, 50 years, in england more than 200 years. These revolutions, counterrevolutions back and forth, i think whats happening is a major resetting of the middle east in the arab world, basically going back to the lines that were drawn by the western powers after the first world war, creating entities that had never previously existed. By Winston Churchill and others. And others. And so i think its going to take quite awhile and the outcome remains very much in doubt. We should i believe continue to press and support those who but youve got to be alarmed when you see the number of people coming in who have, you know, radical fundamental islamist points of view. And are disengaginging the relationship with the more moderates, you know, and being accused of committing atrocities that have been in effect, you know, thats been the indictment against the a saad regime. Very much alarmed as should everyone in our country and the western world be right now. And russia too. Right now, russia more than anywhere. Right now there are 7 billion people on earth. One out of five is muslim, about 1. 2 billion. When the population reaches between 9 and a half and 10 billion in the next 40 or 50 years, one out of three will be muslim. There will then be 30 muslims which is and its sunni shia split which has existed from the beginning of. Rose which is happening in syria. Is happening in syria, happening in pakistan, spreading, its accelerating so its a very, very dangerous period. And we in the United States have to be very careful and pick and choose where we will intervene. Rose thank you for coming. Thank you w former majority lead are of the United States senate, back in a moment. Stay with us. Dan daniel ball ud is boulud is here. The New York Times has said certain restaurants can knock down the barriers between you and happiness for a few hours. Every taste seems to transport you to another world. Daniel which turned 20 this year can make you feel that way. Daniel has six other restaurants in new york and several more around the world. He has written a new book it contains some of his favorite recipes. Its very heavy and explains the principleses of cooking it is called daniel, my french cuisine. Im please food have Daniel Boulud back at this table. Welcome. Hello, charlie. How are you. Rose why wall call it my french cuisine . Well, ive been for three decade in new york. And i dont think you could take the french out of me. Rose good for you. And that has been the source of inspiration for me. It has been the cuisine i always practice, the cuisine i learn. The cuisine i practice but i think it has evolved also over the years. Rose where did you grow up. I grew up in lyon. Rose that is what i thought, which is a great capital it is the of chef in france. Rose why is that . Because i think certainly in the past there was the biggest concentration of star restaurants around lyon and also i think all the food were an amazing representation of the best of its craft, not only restaurant but also from upscale restaurants to casual restaurants. And also chocolatery, pat is ree, and i think lyon is a town where you think of lyon you think of food, you think of paul. Rose you do think of him, of course. When i think of it i think it is a place you go to eat f are you going to lyon, are you going to eat. And today, they have the most amazing festivals for the light, festival of light on the 8th of december. And its also something where no city in the world creates something so unique around light. Rose so what is the what is french cuisine. Well, my french cuisine is the application, the ingredients. First french cuisine like many other cuisine it start by the ingredients. And i think you have to have impeccable ingredients am you have to have, of course, the seasoning is a balance. And french cuisine i think the is in the seasoning. Rose but let me stop you there. Great chefs always say that. Rene is doing the best foods that he can find in denmark. Absolutely, in denmark, absolutely. Rose but thats what everybody does. They try to find those things that are natural and unique to where they are. Absolutely. Rose and cook with them. And thats what for sure i learned to cook, i was born and raised on the farm. So 95 of what we had on the table every day was coming from the garden coming from the farm, make the cheese, the chicken, raised by us, may by us. And we were doing the Farmers Market once a week. And offering that to guests. Rose so the ingredients are one thing. Uhhuhz are and what else french cuisine s it the way you cook . Is it what you add to the food . Well, i think when you see today every country has their own cuisine. I think the foundation of many cuisine are based on french cuisine. And especially when you elevate the cuisine to a much more gastronomic and complex experience. And even the greatest chef of spain or the greatest chef everywhere will cite, the greatest chef in america, thomas keller. Rose he is the greatest chef in america. Well, hes one of them there are many other. But he also. Rose i thought you said the greatest chef in america. He is, he is. Rose he is on top and you. And i think hes also cooking french. And yet it is his interpretation. Rose call it american. It definitely his vision of what maybe, it isnt called french but it is definitely based on french cuisine. Rose and french style of cooking, i mean what goes into cooking. Well, of course. But then theres many recipes in this book that has nothing to do with the pantry of french cuisine. With its ingredients of french cuisine. And when i have an from california i use spice from india, and i use seasoning from the middle eastern and not all in one recipe but in many different recipe. It is the aspiration inspiration you bring into that. And i have learned that from the 70s in france where the greatest chef of france were sort of changing the face of french cuisine at the time. And that was the nuev el cuisine. Rose and who is responsible for that. Michelle gurar, roger, also and paul bouk ourx ours, many other french chefs. I think this revolution in france in the 70s started to come here, early 80s in america. And today all the young chef who have learned with some of the most creative chef who came to this country are today expanding and expanding the cuisine in america here today. My friend dan rose has a restaurant called spring in paris. Im sure youre familiar with it. Very much. Rose is that french cuisine. Well, it definitely goes to the French Market every day. And hes trying to cook local. We have local ingredients. And thats what i have done in new york. Rose is a popular restaurant. And i think im so, i will have loved to have opened a restaurant in france. And my tease was i will put an American Chef, if i have a restaurant in france i will put an American Chef there and its not excluded then i dont do it. But. Rose in other words, you might do it at some point . Absolutely. But for daniel rose i think its very interesting what hes doing there at spring where i think its cooking with an american spirit, i dont know if hes totally cooking french food but hes definitely cooking Market Driven dishes which is the core of french food in a way. Rose hes having a big thing. We are all going over there and sometime in 2014, hes having everybody whose name is rose that he knows come to eat. It is going to be a rose reunion. It is, indeed. How many stant does you have now. 14. Rose 14. How many in new york, three. Six. Six in new york that you have to get. I always think of three. From daniel to wonderful new chefness and boulud. And what other cities. Well outside of new york. In canada, front and montreal. Yes, two. Where they have cafu boulud. And in london, and beijing and singapore and then also two in florida where miami and palm beach. And i think you know, its wonderful what we have been accomplishing chef in the last 20 years in america. And i think we have amazing, passionate young chef here who have done, who have helped us elevate the cuisine. And but whats in the past, europe was the country to be asked to open the restaurant in asia or other part of the world. And today theyre looking at america and the chef and the restaurant they have to try to open in different city where they try to bring a more cosmopolitan which raises this question as you have heard before. When you opened daniel 20 years ago, that was your baby, that was where you were going to pour everything you knew. And i did and did yous. I worked hard for that one. You bet. And it was successful and took its place and all that. People wonder how do you define a policy so you done have to be there an it has its same quality. In new york you go to all your restaurants. You skip around. The days of dna of did daniel even in the most casual restaurant or retail store im concerned about what we do every day. And i think its a Restaurant Business is about the team. Its not only about one individual, even if you have an individual chef in the kitchen it cannot Touch Everything that makes the experience to dine in that restaurant. So after this he thought well, how organized you are, how much you trust your team, how much you stay in touch, closely with them. How much you motivate them and how much you give them the chance to do the job right. With buying the best ingredients and having the right theme and having the right tool to work with. And i think ive been blessed. I have wonderful people working for me. And i spent most of my time in new york at daniel because were only open at nightment but during the day i visit the other restaurant, i stay in touch with my chef. I think its important. Im not the only creator of everything in the restaurant. Because i think that will get to stale and too stark in to a solid sort of a confined model. You have this expression. You live above the store. Yes, i do. What does that mean . I love above i live above the store. My bedroom is above the kitchen of daniel. And my living room is above the dining room. So i live right above the restaurant daniel. And so for that, in the book actually, i put also a section on the home because i wanted to do some home recipe as part of my life, to live at daniel. When you cook at home is it the same as cooking at the restaurant . No. Its much simpler. I do a one pot meal. A one pot meal. A one pot meal. I love to for example i have a recipe of a chicken, a chicken casserolement i love to cook casserole at home because i start with what is going to take the longest an maybe its going to bring the most flavor. And finish little by little by adding as it is cooking. And and within 45 minutes i have a meal for everybody. That is great. The book contains ten essays on the basics of a restaurant. This is what some are, wine, cheese, seasoning, an others. Service. And service, yes. Talk about wine. Wine. Wine is i think the most important equation. When we talk about french cuisine we can talk about french wine or we can talk about wine in general. I think the way french cuisine has been the foundation to many other cuisine, i think france has been the foundation for many other wine countries or many countries to develop wine in their own country. And wine is, i could not think of dining without drinking wine. Nor i can. And i think it takes, its its most magical thing to have a wonderful meal. And its made to pair with a particular wine. Yeah. An thats funniment because sometimes the wine comes first. You choose the wine first. Lets say youre going to have a special dinner. You choose the wine first then i create the meal around the wine. Or you choose a dish on the menu and i will suggest the wine to go best with it. So tell me about seasoning and spices. Thats a very important thing. And that for me french cuisine its about the balance in seasoning so it can go very well with wine. Its very important and the seasoning dont damage the wine. Exactly. And so seasoning and spice is the most difficult thing to teach a young cook. Is to season perfectly. Because in the service, during the service, you, you take a piece of fish or a piece of meat and youre going to have to add the seasoning just before you cook it or at the end. And the cook has to be able to measure with two finger w three finger, with four, depends what he is seasoning. And hes going it to have to do it on the spur of the moment and consistently and make sure then its not about being overseasoned as much as just perfectly seasoned. How much of it is the feel. It is the feel and teaching how to season. A very good chef is as just a very precise. A couple of things, trough el, you like trough els if. I love trough els, just like wine. Really . One time i had a chef, a famous japanese chef here. Yes, yes. He came to daniel and he was with some friend of mine from japan. And he was joining them, kind of crashing into the party at daniel. And that was before europe and we, they had a trough el course and we had at the time trough el big as an apple. So we shaved the trough el around the tables. And then as the waiter said can i smell the trough el so he grabbed the trough el, smell it and he ate the whole trough el like this, in front of his friend passing out like what he is doing. Which cost about. It cost about a couple of thousand dollars. And the waiter came in the kitchen and said chef, chef, chef, ate the trough el. And we didnt say anything. He went home. Of course they were my guests that day. So i was embarrassed but i say well i got to look like a champion. So i dont say anything. Thank you very much for coming. He joked a little bit. Two days later he came with a big trough el and said thank you. Somebody got to him. Yeah, talk about cheese for example. Uhhuh. What should we say about cheese. Cheese, i mean today we have the most compatible selection of cheese in america. We can wish from france. And on the cheese tray. In other words, cheese in america is as good as cheese in france. Oh, yes, im going to wisconsin, actually. Im going to milwaukee to do the book tour. And i am looking forward to visit the cheese from there. But cheese today, i mean we have some wonderful cheese, locally. And nationally. And we always have halfandhalf on the cheese tray at daniel. Half french, half american. Very much like everything i do. Rose stock is important to you. Of course. But its not. Rose what does that mean, stock. Stock is, its again what fortifies a preparation it will fortify a sauce t will fortify a brace. It will certainly by reduction fortify a preparation. And stock is take long time, costs money and sometimes disappear into the sauce you cant tell where it is. Rose you call the Flavor Foundation of french cooking. Yes, very much. Rose as a young chef, when your family had a restaurant in lyon we talked about that, a little you lived on a farm and they had a little bistro. How many tables . Ten tables, 8 tables. Rose did you ever think im going to stay in lyon . No. I wanted to travel. Because i started cooking at 14. And right away a chef told me you know you choose a wonderful profession. And the great part of this job is that you can travel the world. And from that moment when i saw poul, when i saw the greatest chef of france traveling around the world, going to rio, going to california, coming to new york, japan, i felt i want my share of travel too. And thats why i end up in new york. Rose why america, because of that reason . You wanted maybe, but no i came to america and washington, the first place. Rose where did you work . I worked in the embassy for two years. And after that i came to new york many times during that time. Rose and at some point you were in la sur. Yes, and thats why i wanted to come to new york and take my chance in new york. I had to do new york before i go home. Rose is there a great french restaurant in washington . That was jean ri at the time. He is the one who really started the revolution in america with cooking. Rose and what was the famous stant that mrs. Kennedy made popular in washington. That was i think when president kennedy was a senator, in georgetown. That was before my time. And that was. Rose before my time too but yeah. I cant remember it. Well remember it before. Lets talk about what bill does here, bill buford has been on this program. De this whole thing with mario in italy. And the. Rose what does he do here, his book is called heat. Four years ago, four, five years ago he told me after he had produced heat and had an amazing success, i think translated in 37 language, and he said well. Rose says something about cook, doesnt it. He said i want to go to france. I think then everyone talk about the french and french cuisine. But no one really knows, never lived there and really understand maybe the way i wish to understand, then he moved to lyon four years ago with his kid and his wife jessica and the two boys. And he has been spending the last four years in lyon. Rose living there fulltime. Living in lyon fulltime, being an apprentice in the kitchen, being a chef, visiting a lot of restaurants. But also producers and important people who make a part of french cuisine. Rose what is he trying to do, the guy he comes out with a big book next year. Rose a big book. I assume its about cooking and cuisine. Exactly. But you know. Rose he has a real on french cuisine. And i was kind of jealous that he was cocking with all those french in france. And he hadnt cooked with me. And so i invited bill to come to new york. And i told him, i said bill, i want to cook with you and i want to cook recipe. You may not have done in france. And recipe who are meaningful to me for what french cuisine represents. But also recipe where a bit of a reference to the past, to the 1800s, the koran, the es coughier and all those times. And thats what we did for three weeks together in new york. We cooked and produced those magic recipe. And what i wanted from bill was the word. I said bill, i dont want you to hold the pan and watch me cooking. Youre going to cook next to mement and were going to video everything. And then you can go home and write what you want. Rose thats great. So you wanted him not to be writing but cooking. Exactly. And thats what we didding to. Rose heres what he said about you. New yorker, daniel says, understand that din certificate an adventure. They ask more of the kitchen they eat the way the french used to eat, boulud has become a frenchman who would live in new york and nowhere else. Is that true . Thats why its my french cuisine. Rose exactly. You are a new yorker who cooks french cuisine. Completely. And i think im proud of my heritage and what i think, i keep inspiring young chef. Rose is new york because its a melting pot, a great place to be in the Restaurant Business . Yes. But also just before coming to america i lived in denmark. And we talk about rene. And i was already in denmark, they were really things happening with chef. But i felt i am maybe 45 minutes away from paris by plane. And i felt very far away from france. The community of french werent toso big. And i never felt like unless im becoming danish im never going to be french here in this country. And coming to america and being in new york, i always felt like i can stay french and i can be an american. Rose thats right. And growing up in the south you stayed southern even though you live in new york and your heart is in new york and youre an american and all of that. There is also this the notion that france is becoming a museum. Now theres a sense that, you know, france has lost its well, i think for sure when you look at france, when it comes to fashion, when you look at france when it comes to design, when you look at france when it comes to technology, many other politics, its another story. But. Rose design. When it comes to please. Rose its very, very. As well, as well. But also in cuisine i think we are still very relevant and absolutely most of the chef will not admit but beside traveling the world in asia and traveling in europe and different country, france and italy are certainly the two country where today were looking about, you know, cooking local and cooking, and trying to honor the and all that. Rose you mean like the land. It means the region, the region where you live in and how you live within that region. Rose that is important with wine. Exactly. And i think for food it is too. And i think thats why we are trying to see in America Today in every city they really are trying to pull the best out of what they have. And i think thats what france has always been. Rose so what do you think of audrey and what he did. I love him. I think spain didnt have the history about food the way france had. Spain had to sort of reinvent itself. And spain had to create something new for themselve. And i think the leader in looking at food in a whole different way. And i think he has been an amazing inspiration to a new generation of chef. But at the same time most of those chef are still inspired by what he teach but also inspired by what the past teach as well. Rose exactly. I think its important to still dig into that. Who was it that said tell me what you eat and i will tell you what you are. Did you ever hear that. Yes, ive heard that expression. Rose what does it mean . Well, its how you live around food, how it shows a philosophy about who you are and what you believe in and what your sense of living is. Exactly. The call of your life. Not only together but how careful you are to eat things that are maybe you dont eat anything for the sake of trying everything. Yeah, right. I think its about having, and i seen that in new york, for example, many people have and thats where they like to go. Because they feel they are attached to them. Its part of their living. Thats also part of Service Aspect because you are one of the things. You want to go somewhere where you feel like they are happy to see you. They respect you. They are happy that you come back. Of course. And they know who you are and what you like, so that its a sense of, im in good hands. A sense of comfort. Its a sense of, it becomes almost friendship way customer when that happens. There is an introduction in here inside. Look, then a letter from paul what is in the letter . Well, its about saying congratulations to me for my last 20 years. And for what i have done in french cuisine. And paul has been a big inference to me in, over the last four decade si have been cook. And hes part of the family because im the godfather of his grandson. So he is from lyon, and for me, hes certainly the pope of french cuisine. He is the pope of this is what you say in the introduction. Finally on may 17th, 1993, after dreaming about it after dream being it since i was a boy and years of hard work and planning, daniel, the restaurant opened for business what a whirlwind the past 20 years have been. Im thrilled to finally bring you daniel my french cuisine. It is a book that you have been thinking about. Yes. And i wanted to mark with it. And there are pictures here. And the the dedication is to julian and marie, my parents whose Kitchen Table at the farm revolves around the season, to alex my daughter and favourite rit dining companion to my wife and partner in our home kitchen. I know nothing about cooking and you know everything. You know everything about chef who can cook for you. Thats true. Congratulations, great to you have here. Thank you, charlie. The book is you will cad daniel, my french coup is seen. Thank you for joining us. See you next time. Captioning sponsored by Rose Communications captioned by Media Access Group at wgbh access. Wgbh. Org dean hi, welcome back to hometime at the creek side project. Well it is full speed ahead because we finally got all care of that we were dealing with last time. Miriam thankfully that was in the past and now what we wanna do is get some gravel out front and some concrete downstairs. The gravel is what we need to give us a good solid base for the paver driveway that were going to be putting in a bit later. But we wanna talk about what it takes to give it the proper support right now. And the concrete is for the basement floor which weve been putting off a bit because of all the moisture issues. But now that those are taken care of, were ready to put in our Water Proofing underneath the slab, by the end of the show, well be pouring concrete. Miriam were really looking forward to that, so i hope you can stick around to see how we do. Dean boy its going to be good to get that basement poured. Miriam no kidding man 1 what we need is some elbow grease. Man 2 yeah, you can. Oh, are you kidding me . Man 3 gmc, proud to lend a helping hand to hometime. Miriam we usually like to kick things off with a quick review of whats going on here. Today were gonna talk about the basement, cause thats were theres a lot of activity right now. It all started with some excavation, of course, to dig out an area for the foundation. Then the concrete sub came in to pour the footings, set the insulated concrete forms, and fill those with concrete so now we have some really strong, really well insulated foundation walls. Once the concrete cured, we covered the outside walls with two layers of moisture protection. One was a peel and stick adhesive membrane that goes right over the icf, and the other was the dimple drain board we put over the membrane to serve as a buffer between the soil and the wall. Then after Water Proofing we had the drain tile laid out around the foundation, and we did some back filling. But as we found out last time, it wasnt quite enough to handle all the water draining towards the house, so instead of getting ready for concrete in the basement, we basically had to triple the amount of drain tile on one whole side of the house. Dean so with all of are water problems taken care of, we can finally restart the clock for the countdown for the concrete pour. So we have to get the rock in place, put or vapor retarder down, install insulation, and get all of our floor heating tubes. Then, its time to pour the concrete floor. The rock is always a good idea and often a requirement under a basement slab. Its more permeable than clay soil so any moisture from that can drain down away from the slab or be collected by the interior drain tile laid in along the footing and sent to the sump basket. At this stage of construction, the compact utility loader works pretty well both for moving the rock into the basement and for smoothing it out, once you get it loaded in there. For fine tuning the concrete sub comes over to get things ready. They set up a laser level, that helps establish exactly where they want the height of the rock to go. They screen it all out so its nice and flat, and we should be all set to go. Now before we pour any concrete we wanna take radon into consideration. In this part of the country it can be a bit of a problem as in many other parts of the country. So one thing that weve done is installed at least four inches of loose rock like this. What this does is it allows the radon to migrate through the floor over to a point like these pipes that weve installed here. This is a pipe that goes into the rock. Its open on the bottom, it provides a great pathway for the radon gas to come up here. Well hook this up all the way through the roof so the radon gas goes right out the roof. Now the third line of defense, a vapor gas barrier. Miriam now this is a high density polyethylene. Were going to use this to cover the whole floor. This is twenty feet wide on the roll and its fan folded to make it a little more manageable. To get started we just roll it out, cut it to the length that we need, then well unfold it to cover the space in the room. Now this is pretty thick stuff. Its five layers bonded together with three layers of polyethylene. It also has this polyester core its running throughout in a grid pattern that helps reinforce the material. If you had regular plastic laid over this rock and walked on it, youll cause some holes and probably some leakage. Dean now once you get this stuff laid out and youve hit obstacles like plumbing pipes like this, what we could do is we could just slit right up and bring th