France

Chef Daniel Boulud – Daniel, NY

by KORIN on April 23, 2011

"Knives are essential tools to be respected and cared for. You choose a knife like you choose fine ingredients, only the best. Korin stands for that. "

Daniel Boulud is a chef needing little introduction. As Chef-Owner of some of the country’s finest restaurants, author of numerous cookbooks and creator of kitchenware and gourmet products, Chef Boulud is an inspiration to many. One of America’s leading culinary authorities, Chef Boulud makes numerous television and radio appearances, lectures at culinary institutions and works tirelessly for countless charity organizations. His restaurants include Daniel, Café Boulud, DB Bistro Moderne, BAR BOULUD and Daniel Boulud Brasserie in the Wynn Resort and Country Club in Las Vegas.

 

You were recently voted the “Best Chef to Work for” in one of the New York magazines…how does this make you feel?

When I was a young chef working for great mentors such as Roger Vergé, Georges Blanc or Michel Guérard, I did not realize I would be training young cooks someday myself. Now I am inspired by their energy and talent, and the creative collaboration we share is wonderful.To see them succeed is incredibly rewarding, whether they become chefs in my restaurants or go off to pursue other dreams. Nurturing young talent is a must for the future and is also a privilege.

 

Are you ever homesick for France?

I will always be French in my soul, but I feel New York has really adopted me and become my home. It is where I have raised my family and created my restaurants. DANIEL BOULUD Daniel, New York I stay in touch regularly with the community of chefs in France, when I travel there or when French chefs come to New York. This year I am bringing Gilles Verot, an incredible Parisian charcutier to New York so we can work together on the menu for my new BAR BOULUD. The lines of communication between the food scenes in France and New York are very open.

 

What do your knives mean to you?

Knives are essential tools to be respected and cared for. You choose a knife like you choose fine ingredients, only the best. Korin stands for that.

 

What is the most important aspect of cooking to you? Cooking is creating in a way that brings pleasure and makes people happy. Whether it’s a sophisticated four star meal or a humble dish, we cook to bring people together.

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"My Deba from Masamoto and all my Glestain knives are very attractive to me."

Alexandre Couillon is the Chef and owner of La Marine, located just across the harbour in the fisherman’s town of L’Herbaudiere on Noirmoutier Island. Alexandre, a former student of Guerard and Thierr y Marx, has been recently awarded the “Hope Trophee”, a distinction among young chefs who should best serve French gastronomy’s future in the world.

 

What does your knife mean to you?

Time saving! A good, sharp knife means greater efficiency, a clean and easier job. My knives are also beautiful objects. My Deba from Masamoto and all my Glestain knives are very attractive to me. Efficient, time-saving and beautiful objects, that’s what they are.

 

What made you want to be a chef?

Like any kid, I loved putting my hands in dough. My mother was also a wonderful cook. I’ve always tried to do my best in everything I did. I love beautiful things and I love good food products. Cooking is an art that enables me to strive for perfection. Japanese knives are the best tools to help me reach this goal. Then, I believe in lucky meetings. Important encounters with those special persons who will help you go on with that path that you chose for yourself. The Japanese trainees I met during my career are very important to my work philosophy today.The job cannot be well done without rigor and discipline.

 

What is your advice for young chefs?

Be respectful of your position, of your jobs, of your colleagues, be honest and transparent, it makes things easier and time-saving. It will make other people want to help you. Well educated young persons will find it easy to work in a kitchen.

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