Daniel Boulud: 40 years as an American chef.

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  • Author(s): Thorn, Bret
  • Source:
    Restaurant Hospitality. Mar2020, Vol. 104 Issue 3, p24-25. 2p. 2 Color Photographs, 1 Black and White Photograph.
  • Subject Terms:
    COOKS
  • Additional Information
    • Abstract:
      GLO:rhp/01mar20:24n1.jpg PHOTO (BLACK & WHITE): Daniel Boulud has trained animpressive array of chefs duringhis four decades in the U.S. gl At Le Cirque, his first executive chef job,he trained his eventual replacement, SotthaKhun, followed by Alex Lee, who Bouludgroomed to be chef de cuisine at Boulud'sfirst restaurant, Daniel. But Boulud said that he and Kelleragreed that they should support chefs morebroadly, "not only for the exclusive threechefs who are doing the [Bocuse d'Or], butmore about other young talent who arerising into our kitchens, or other kitchensall over America". [Extracted from the article]
    • Abstract:
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