Chef Daniel Boulud has been honored by the French government, he and his restaurants have received four James Beard Foundation awards, the Oscars of the food industry, and his culinary journey has taken him from France to New York and beyond.
One of my professional idols. Eating at Daniel a couple years back was a game-changer.
"While the basis on which people reject other animals — that that animal is too intelligent — people often give themselves a pass for pig, which makes no sense to me. Pigs are known to be extremely intelligent."
This is a really excellent interview. They touch on class issues, male chefs versus female chefs, Jonathan Gold’s legacy, and why LA is such an important food city.
Time magazine has pissed off the international restaurant world and alienated female chefs in their current issue, “Gods of Food.” Chef Margot Henderson calls bullshit. Here’s her response to …
This resonated with me, because I’ve been told my coffee company’s image is “masculine.” Which is totally inadvertent, because if anything, I was aiming to start off kind of feminine, with the fashion thing, then shift to a kind of old-world-mahogany-smoking-jacket thing.
A tall man with a boyâs face stood outside Philz, a $$-on-Yelp coffee shop with a branch in the Tenderloin. He approached the sleek pre-yuppies going in and o
“The antithesis between quantity and quality, substance and form, corresponds to the opposition – linked to different distances from necessity – between the taste of necessity, which favours the most ‘filling’ and most economical foods, and the taste of liberty or luxury – which shifts the emphasis to the manner (of presenting, serving, eating, etc.) and tends to use stylized forms to deny function.”