Page 3 - Chef World News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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...

This guy could be running a 300-seat restaurant in vegas, but here he is in detroit. that's a heroic thing. >> charlie: guess what? the headaches are less. you're appreciated here. >> anthony: no, no, this would be considered a foolhardy venture in the chef world. >> charlie: guess what? we like good food, too. we're 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 you've done is counter intuitive. i mean, there is a so...

Number of the world's 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 -- it's really positioned between the north and the south. you are locked in between burgundy and rome. >> 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 ...

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. i'm dying somewhere inside. you're 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...

Number of the world's 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 -- it's really positioned between the north and the south. you are locked in between burgundy and rome. >> 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 ...