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Can make him work 12 hours a day. >> anthony: right. >> daniel: and uh, pay him maybe a buck a month. you know what i mean? >> anthony: ah, the good ol' days. >> daniel: yeah, well. >> anthony: why lyon? why here? look at the fundamentals, the things the lyonnais think of as birthrights. the right for instance to eat delicious cured pork in unimaginably delicious forms. >> daniel: the art of charcuterie, lyonnais can't live without it. >> anthony: look at this. terrine, pate, sausages, rillette, it's an art that's revered here and widely enjoyed. >> daniel: monsieur reynon. >> reynon: bonjour....

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 city's 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 bottom. z as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitc...

And said, i represent everyone of you. >> former maryland congressman has made nearly two dozen trips to iowa 12 to new hampshire since announcing candidacy in 2017. >> new york, could soon ban plastic bags across entire state governor andrew cuomo including ban in 2019 budget governor says could radius litter create a cleaner green are foreclose for all, exemptions however will be for low income areas, qumu scheduled to release his budget tomorrow. >> governor of california wants a new tax on drinking water, gavin newsom says would allow a fund to help poor communities have access to clean wa...

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 city's 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 bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? >> daniel: they use...

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 city's 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 bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? >> daniel: they use...