Letters to a Young Chef
During my time at Daniel with New York's celebrated chefs (From left: Soogil Lim, the chef-owner of SOOGIL; Daniel Boulud, my mentor and world-renowned chef-owner of Daniel; and me) My first paid job as a cook was when I was hired as a line cook at Daniel, a New York Times' four-star restaurant located in New York City’s Upper East Side. It was a pivotal moment in my culinary journey not only because it was my first paid job but also because of the unique training that Daniel offered me. I had previously worked at two other fine dining ...