Page 3 - 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 la cirque in new york, then his flagship. >> when did you start working with food? >> 14 years old, 1969. i started as an apprentice in lyon. >> he started as so many french cooks of his time did, at the very bottom. as a 14-year-old apprentice in the restaurant n...

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 intuitive. there is sort of a conventional career path for chefs. >> right. >> instead, you d...

>> beautiful, thank you. >> thank you. >> its good, isnt it? >> mm. >> i would describe that, may i, chef? as a light, airy gazpacho. >> delicious. i wont even go that far. >> he sees an opportunity to make a melon gimlet. >> a little gin in it. >> a little gin in your soup? >> its delicious, let me try it as a drink. >> youre on your own, dude. >> mmm-mmm. >> if i was a chef and youd poured gin in my soup i would have stabbed you in the neck with a fork. im dying inside. youre the worst-case sc...

Chappell, bocuse, toisgros, and most importantly, influenced nearly all the rest of them. >> why lyon? why is this such a gastronomic capital? why bocuse here? why troisgros? why all of these great chefs? >> because lyon is really positioned between the north and the south. >> right. >> youre locked in between burgundy and rome. >> lyon is the second largest city in france, situated in the southeast of the country midway between the alps in the east and the mediterranean to the south. >> this wa...

The way. out of the system came chefs like this guy. daniel bulu. like prince, or madonna, he needs only one name. in new york or anywhere in the chef world. daniel. the name of his restaurant in manhattan. one of many in empire from london to singapore. he came from here, a farm outside the city of lyon. through the citys great kitchens to a serk in new york and then here. when did you start working? >> 14 years old, 1969. i started as apprentice in lyon. >> started as so many did, the bottom a...

>> 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 intuitive. there is sort o...

His family. >> you could be running a 300-seat restaurant in vegas. 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 y...

Locally. >> guess what. the headaches are less. you appreciate it here. >> no. this is -- this would be considered a full hearty venture in the chef world. >> guess what? we like good food too. were not space aliens. people often say thank you. we lived in chicago last six years. lived in la six years. thank you is what we wanted. >> what youve done is counterintuitive. theres a conventional career path for chefs. instead you decide to go to detroit. >> hell yeah. i want to come back home. peopl...

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 la cirque in new york, then his flagship. >> when did you start working with food? >> 14 years old, 1969. i started as an apprentice in lyon. >> he started as so many french cooks of his time did, at the very bottom. as a 14-year-old apprentice in the restaurant n...

300-seat restaurant in vegas. 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. ...