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And here he is in detroit. >> well, guess what? >> that's a heroic thing. the headaches are less. you're appreciated here. >> no... no. this would be considered a foolhardy venture in the chef world. >> guess what? we like good food too. we're not space aliens. people often say "thank you". we just moved back from chicago. we lived in chicago the last six years. we lived in l.a. six years. thank you, this is exactly what we wanted. >> what you've done is counterintuitive. i mean, there is a sort of conventional career path for chefs. >> right. >> instead... ...you decide... ...to go to detroit...

In the chef world. >> guess what? we like good food too. we're not space aliens. people say -- they often say, thank you. we just moved back from chicago. we lived in chicago last six years. we lived in l.a. for six years. thank you. this is exactly what we wanted. >> what you've done is counterintuitive. there is a conventional career path for chefs. >> right. >> instead, you decide to go to detroit. >> yeah, come back home. people think i'm crazy for going back to detroit. >> they had another tribute to classic detroit, potato filled pierogi and kielbasa finished with burnt butter pine nuts,...

>> anthony: lyon, it's 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. >> daniel: this was also a bottleneck when cars began their mode of transportation. >> anthony: it goes right to the heart of the idea of the michelin. driving -- the destination on the way to the -- >> daniel: completely. >> anthony: out of that system came chefs like this guy, daniel boulud. like prince or madonna, he needs only really one name. in new york, or anywhere in the chef world -- daniel. the name of his three-st...

Daniel boulud. like prince or madonna, he needs only really one name. in new york, or anywhere in the 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 ver...

Telescopic vision in the tourism sector means that you can miss the bigger picture entirely. For example, while we fret about the challenges faced in the tourism industry in South Africa, we can overlook the growth opportunities that exist. One such opportunity is for South Africa to capitalise on Muslim tourism, especially since we have the capacity to grow our local appeal to this global audience. The recent Salam Standard Report states that the GDP impact of Muslim travel in the Middle East alone is forecast to hit US$36 billion by 2020, up 21% from $29.7 billion in 2017 and representing 1...