Page 2 - Chef World News Today

Chef world -- daniel. the name of his three-star eponymous restaurant in manhattan, one of many, in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the citys great kitchens, to le cirque in new york, then his flagship. so when did you start working with food? >> daniel: 14 years old. 1969. >> anthony: uh-huh. >> daniel: i started as an apprentice in lyon. >> anthony: he started as so many french cooks of his time did -- at the very b...

This guy could be running a 300-seat restaurant in vegas, but here he is in detroit. thats a heroic thing. >> charlie: guess what? the headaches are less. youre appreciated here. >> anthony: no, no, this would be considered a foolhardy venture in the chef world. >> charlie: guess what? we like good food, too. were not space aliens. >> chef craig: people often say, thank you, like we just moved back from chicago. we lived in chicago the last six years, we lived in la six years, thank you, this is...

Number of the worlds most important chefs -- point, chapel, troisgros, bocuse. and as importantly, influenced nearly all the rest of them. why lyon? why is this such a gastronomic capital though. i mean, why bocuse here, why troisgros here, why all of these great chefs? >> daniel: because lyon is -- its really positioned between the north and the south. you are locked in between burgundy and rome. >> anthony: lyon, its the second largest city in france, situated in the southeast of the country, ...

Dude. you know, when i was a chef, if you had poured gin in my soup, i would have stabbed you in the neck with a fork. im dying somewhere inside. youre like the worst-case scenario customer. the customer from -- hell. next up -- smoked mussels that are lightly steamed in white wine, aromatics and butter served in a lobster broth with fried onions, honey, and yuzu. quite delicious. baby greek salad with beets, tomato, and feta, all sourced locally. a tribute to the greek diners where craig grew u...

Number of the worlds most important chefs -- point, chapel, troisgros, bocuse. and as importantly, influenced nearly all the rest of them. why lyon? why is this such a gastronomic capital though. i mean, why bocuse here, why troisgros here, why all of these great chefs? >> daniel: because lyon is -- its really positioned between the north and the south. you are locked in between burgundy and rome. >> anthony: lyon, its the second largest city in france, situated in the southeast of the country, ...

Very sad for him to have -- to have succumbed to that. >> someone as vital and as passionate and as alive and warm as human as tony bourdain, i could not imagine, a, that he was gone, and b, that he was gone in this manner. that he took his own life at this time in our history. its left a massive hole in, i think, our world. >> i lost a brother to suicide, and i know the shock that people feel and the shock that loved ones feel and its something that ive thought about for 30 years and i dont hav...

About for 30 years and i dont have any answers about why somebody does it. >> anthonys life changed in 1999, thats when he wrote his famous article in the new yorker. dont eat before eating this. he was letting us all inside the kitchen, revealing the secrets of the chef world. it quickly became a book, "kitchen confidential" that came out years earlier and were still talking about it now. "parts unknown" started on cnn in 2013 and it was like a bolt of lightning. >> the give of life, sticky ric...

Venture in the chef world. >> charlie: guess what? we like good food, too. were not space aliens. >> chef craig: people often say, thank you, like we just moved back from chicago. we lived in chicago the last six years, we lived in la six years, thank you, this is exactly what we wanted. >> anthony: what youve done is counter intuitive. i mean, there is a sort of conventional career path for chefs. instead, you decide to go to detroit. >> chef craig: hell yeah. not detroit -- come back home. peo...

Here he is in detroit. >> guess what? >> thats a heroic thing. >> the headaches are less. youre appreciated here. >> no, just -- no, this is -- >> yeah. >> this is what could considered a foolhardy venture in the chef world. >> guess what? we like good food too. were not space aliens. people say -- they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what weve wanted. what youve done is counter int...

Youre like the worst-case scenario customer. the customer from -- hell. next up -- smoked mussels that are lightly steamed in white wine, aromatics and butter served in a lobster broth with fried onions, honey, and yuzu. quite delicious. baby greek salad with beets, tomato, and feta, all sourced locally. a tribute to the greek diners where craig grew up eating with his family. this guy could be running a 300-seat restaurant in vegas, but here he is in detroit. thats a heroic thing. >> charlie: g...