Podcasts about boulud

Straight from the cover of Wine Spectator and the season 3 premiere of hit TV series The Bear, legendary chef Daniel Boulud invites us into the Daniel dining room for an exclusive interview about what it means to be a chef today, his legacy of mentorship and why his next restaurant will reflect a shift in allegiance since becoming a U.S. citizen in 2021: "I finally became American. I always felt like I'm French … but with my family here, I'm definitely settled here ... it is more important to be American today for me than to be French."Straight Talk host James Molesworth speaks with senior editor Kristen Bieler about her cover story and interview with Boulud, and Wine Spectator advice and education expert Dr. Vinny returns to share some guidance on how to tip on an expensive bottle of wine at a restaurant.And don't forget, there's always more free content at WineSpectator.com!• Chef Daniel Boulud's American Dream• Wine Spectator's 2024 Restaurant Awards• Wine Spectator's Aug. 31, 2024, issue• Latest News and Headlines• Ask Dr. Vinny• Sign up for Wine Spectator's free email newsletters• Subscribe to Wine SpectatorA podcast from Wine SpectatorMarvin R. Shanken, Editor and PublisherHost: James MolesworthDirector: Robert TaylorProducer: Gabriela SaldiviaGuests: Daniel Boulud, Kristen Bieler, MaryAnn Worobiec (as Dr. Vinny)Assistant producer, Napa: Elizabeth Redmayne-Titley Hosted on Acast. See acast.com/privacy for more information.

In today's episode, Leslie sits down with world-renowned chef, Daniel Boulud, and the man behind Chef Boulud's Restaurant Group, Dinex Group CEO, Sebastien Silvestri. Daniel and Sebastien talk about their careers, inspirations, favorite dishes and the secret sauce to their creating and maintaining critically acclaimed restaurants worldwide. Leslie is still pinching herself getting to spend the afternoon with these brilliant, funny and extraordinary talents…If you enjoy The Interview with Leslie, please subscribe on your favorite platform and leave us a review. Follow us on Instagram @theinterviewwithleslie. A new episode is released every Wednesday.

On vous promet de l'émotion dans cet épisode, où nous avons l'incroyable privilège de recevoir des légendes de la cuisine: Glenn Viel, Daniel Boulud et Romain Cagnat.Le Chef Viel, 3 macarons Michelin, cuisine rarement à l'extérieur de son établissement. Cette année, il a accepté l'invitation du festival Montréal en Lumière et propose un menu d'exception à la Maison Boulud, le prestigieux restaurant du Ritz-Carlton à Montréal. On y discute de la logistique d'un tel menu, des inspirations derrière les plats servis, de la difficulté de préparer un menu aussi exigeant en dehors de sa cuisine. Et puis, entre 2 éclats de rire, on a testé les chefs sur leur connaissance du vocabulaire culinaire québécois. Cet épisode marque aussi l'anniversaire de ce podcast. En effet, l'enregistrement a eu lieu 1 an jour pour jour 1 an après la diffusion de l'épisode mythique avec Mathieu, dans le sous-sol qui nous servait alors de studio.Bonne écoute! Si le contenu vous plaît, aidez nous à le faire connaître en partageant le lien. Un merci très spécial à Cassandra et Élise.

Alexandra Diaz est journaliste culturelle, productrice, animatrice et auteure. Cette année, elle est aussi la porte-parole de notre festival montréalais préféré: Montréal en Lumière. Pendant 2 semaines, Montréal sera le centre du monde artistique et culinaire: spectacles, concerts, activités et ateliers se succéderont. Mais nous, notre paradis, ce sera de voir les chefs et cheffes venir de partout dans le monde pour cuisiner et échanger leurs idées dans notre ville. Avec Alexandra, nous parlons du festival Montréal en Lumière, de la programmation culinaire incroyable de cette année, et de la gastronomie québécoise. Mais nous discuterons aussi de son amour pour le Air Fryer, et il n'est pas impossible que Émeric et Pascal se laissent convaincre d'essayer.

On this week's episode, host Caryn Antonini is joined by Katherine Gage Boulud, Brand Ambassador at the Dinex Group and Vice President of the Board of Directors at Spoons Across America. Katherine is an accomplished chef having worked in Michelin starred restaurants around the globe from Spain to France to Bali and of course the Boulud restaurants and catering in New York and Palm Beach.For more information on our guest:@katherinegagebouludhttps://www.danielboulud.com/www.spoonsacrossamerica.comCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn podcast is a presentation of Park City Productions 06604###Get great recipes from Caryn at https://carynantonini.com/recipes/

Saison 1, Épisode 39 À seulement 35 ans, Romain est le Chef Éxecutif de la très prestigieuse Maison Boulud, le restaurant de l'hôtel Ritz-Carlton de Montréal. Nommé à ce poste en pleine pandémie, il nous explique comment il a relevé le défi de maintenir la cuisine au niveau des exigences attendues, de gérer une brigade réduite, le tout pour sa première expérience de Chef. On discute avec Romain de son parcours, de sa découverte des produits québécois, de son style de gestion, et de madeleines. https://www.maisonboulud.com/montreal/ On est Dans le Jus est un podcast indépendant, produit de facon bénévole. Soutiens notre travail sur patreon.com/OnestDansleJus Retrouve l'actualité du podcast sur Instagram @on_est_dans_le_jus Contacte-nous onestdanslejus@gmail.com

Join Susan as she interviews Jen Pelka, the Co-Founder and CEO of Une Femme. Jen was the former CEO and founder of the beloved champagne bars, The Riddler, in New York City and San Francisco. She's also the founder of Magnum PR, a leading San Francisco-based restaurant PR agency. She's been recognized as one of the top 30 under 30 in her field due to her resilience, courage, and innovation.   In this episode, Jen shares her insights into fundraising and the importance of transparent communication with investors, the power of monthly investor updates, and the art of creating FOMO around fundraising opportunities.   Jen takes us on a journey through her entrepreneurial roller coaster, including the closure of her champagne bars due to the challenges posed by the pandemic. We delve into her latest venture, Une Femme, an award-winning sparkling wine. Jen's dedication to sustainability and diversity shines through as she discusses her partnership with Delta and the brand's rapid expansion into retail locations, including a collaboration with Target.   About Jen Pelka: Jen Pelka is the Co-Founder & CEO of Une Femme Wines, which specializes in women-made Champagne & sparkling wines that give back to charities that benefit women. Previously, Jen was the CEO and founder of the beloved The Riddler Champagne bars in New York City and San Francisco, and the founder of Magnum PR, the leading San Francisco-based restaurant PR agency. Jen's career in food and beverage began at Chef Daniel Boulud's iconic New York Restaurant DANIEL, where she served for 5 years across a broad range of roles - kitchen stagier, Boulud's Research Assistant, and eventually as the US Competition Director for the Bocuse d'Or under Daniel Boulud and Thomas Keller. She went on to lead influencer marketing, content strategy, and media relations in-house at OpenTable, Gilt Taste, and Tumblr. Jen has been named Forbes “30 Under 30” for Food & Wine, Details “Digital Maverick”, and a Cherry Bombe “It Girl.” She was a recurring guest as a secret diner on Season 1 of Bravo TV's “Best New Restaurant”, and a guest on Season 6 of “Top Chef.” Jen won an IACP Award Winner for Best Culinary or Brand Site in 2012, and was a James Beard Award nominee for Best Food Coverage in a Food Publication.   Connect With Jen: Website https://unefemmewines.com/ Instagram @unefemmewines Facebook @unefemmewines LinkedIn @unefemmewines   About Susan Sly: Susan Sly is a Tech Co-founder and Co-CEO, a tech investor, best-selling author, keynote speaker, entrepreneur, and host of the highly acclaimed podcast – Raw and Real Entrepreneurship. Susan has appeared on CNN, CNBC, Fox, Lifetime Television, The CBN, The Morning Show in Australia and been quoted in MarketWatch, Yahoo Finance, Forbes, and more. She holds Certificates in Management and Leadership, Technology and Operations, and Strategy and Innovation from MIT. Susan is the author of 7 books. Her book project with NY Times Best Selling Author, Jack Canfield, made six Amazon Best Selling lists.   Connect With Susan: Twitter @Susanslylive Twitter @rawandrealentr1 LinkedIn @susansly Facebook @susanslylive Website https://susansly.com/   Join Susan's Insider's List   https://susansly.com/insider/    

On episode 24, Dr. Amy Sapola and guest host, Farmer Lee Jones chat with Chef Aaron Bludorn. Originating from the Pacific Northwest, Chef Aaron Bludorn found a love for the culinary arts and hospitality from a young age. His culinary journey led him to the Napa Valley, where he spent a three-year period at Cyrus Restaurant, honing his skills under Michelin-starred Chef Douglas Keene. During this time, Bludorn imbibed the principles of cooking imbued with quality, integrity, and finesse. As New York City called, Chef Keene encouraged him to seek out Chef Daniel Boulud, emphasizing that Boulud's kitchens embodied all the fundamental pillars Bludorn sought. In 2009, Bludorn embarked on a new chapter, joining Café Boulud, where he was introduced to the newly appointed Executive Chef, Gavin Kaysen. Kaysen was in the process of assembling a team of vibrant, emerging culinary talents. In 2014, with Chef Kaysen's departure, Bludorn ascended to the role of Executive Chef. As a stalwart figure within Boulud's culinary empire, Bludorn passionately dedicated himself to nurturing the next generation of culinary leaders. His commitment extended to his involvement as a board member in the non-profit organization Careers Through Culinary Arts Programs (C-CAP). In 2018, Bludorn ventured into the realm of televised culinary competitions, showcasing his talents on the popular Netflix series, "The Final Table." After more than a decade of flourishing in the vibrant culinary landscape of New York City, he embarked on a new chapter by relocating to Houston, Texas. In 2020, he opened, Bludorn, and in late 2022 Chef Aaron opened his second restaurant, seafood inspired, Navy Blue.

Aujourd'hui, nous abordons avec Michael un sujet qui tient particulièrement à cœur nos deux animateurs Pascal et Émeric : le burn-out, l'épuisement professionnel. Ce fléau touche énormément de travailleurs de l'industrie de la restauration, mais rares sont ceux qui en parlent ouvertement. Alors quand Michael a déclaré ouvertement dans l'émission de télévision Les Chefs qu'il sortait à peine de cette situation, nous avons trouvé ça très courageux et nous lui avons donné la parole. Il nous explique sans filtre comment il est tombé dedans, comment il a vécu cela et comment il s'en est sorti, notamment grâce à l'emission de télévision. Mais nous parlons aussi de son parcours, de son enfance baignée dans les cuisines vietnamiennes et japonaises, de sa formation professionnelle, de ses emplois dans des restaurants étoilés de Lyon, puis à la célèbre maison Boulud de Montréal. Nous discutons aussi de sa compagnie it's better being, ainsi que de son restaurant qui ouvre dans quelques semaines: le nama omakase. Et à la fin de l'épisode, Michael nous révèle en exclusivité la recette de sa sauce de la finale, qui a tellement impressionné les jury.     S1E19

On this week's episode, host Caryn Antonini is joined by Chef Dieter Samijn, executive chef at Café Boulud in Palm Beach, FL. Dieter was born and raised in Antwerp, Belgium where he also professionally trained in culinary school. He quickly made his mark and began working with Alain Ducasse for two years in Monaco, Paris and Gstaad. Dieter then returned to Belgium working with Chef Peter Goossens (HO-zenz) at Restaurant Hof van Cleve, which he credits for allowing him to develop his own culinary niche. Dieter then turned to the world of catering, becoming executive chef at Delicious Catering for four years before heading to the United States where he worked for Belgian inspired restaurant, B Too in Washington D.C… He has been working world renowned chef Daniel Boulud in New York and now Palm Beach for the last 5 years.For more information: https://www.cafeboulud.com/palmbeach/@chefdieterCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn Show is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

This week, co-host Devina Divecha is joined by Chef Daniel Boulud at Sofitel Dubai The Obelisk to talk about what makes French cuisine timeless, and why he loves training the next generation of chefs. Chef Boulud's company, The Dinex Group, currently operates fifteen restaurants across New York, Miami, Toronto, Dubai and Singapore; of which Daniel, their two Michelin star restaurant in New York, celebrates 30 years this year. 

Jahqyad Austin is the executive pastry chef and owner of Jahqyad’s Twist, a mail-order cookie bakery based in New York City. Although in his early 20s, Austin has been cooking for years, starting by selling cupcakes in grade school and then studying culinary arts at the Food & Finance High School in New York. He also bot involved with the Careers Through Culinary Arts Program, or C-CAP, which provides scholarships to culinary schools as well as ongoing mentorship (probably the bests known C-CAP alum is former Top Chef competitor Amar Santana). Austin graduated from The Culinary Institute of America in Hyde Park, N.Y., in 2020 and since then cooked at Café Boulud, Eleven Madison Park, and other fine-dining restaurants in New York. Recently he was one of the early participants of the James Beard Foundation’s new month-long “Beard House Fellows” program through which he developed a meal kit with catering company Great Performances. He and other fellows also cooked a dinner at the Beard House last autumn. Austin, who is also a visual artist, recently discussed his experiences and traced his course to becoming an up-and-coming pastry chef.

Chef Gavin Kaysen is the founder of Soigné Hospitality Group in Minneapolis, which operates Spoon & Stable, Demi, Mara, and Socca Café restaurants in that city as well as three Bellecour Bakery locations. He also runs two catering companies. Spoon Thief Catering, named for the award-winning chef’s penchant for collecting silverware, is available for anyone to hire. KZ Provisioning caters to athletes, specifically the professional hockey players of the Minnesota Wild and the men and women basketball players of the Timberwolves and the Lynx. Kaysen is also a TV chef, having competed on The Next Iron Chef, Iron Chef, and Chopped All Stars. He has been a judge on Top Chef and was culinary producer of the reboot of Iron Chef on Netflix. He has won two James Beard Foundation awards, for Rising Star Chef in 2008 when he was executive chef of Café Boulud in New York City, and Best Chef: Midwest in 2018 after he relocated to his hometown. He also represented the United States in the biennial Bocuse d’Or competition in Lyon, France, in 2007, and continues to mentor American competitors for that event. The chef recently self-published a cookbook, At Home by Gavin Kaysen, which is currently being reprinted because the first edition sold out. Kaysen discussed his experiences with all of that and shared his plans for the winter.

Chef Daniel Boulud discusses opening two new restaurants at One Madison Avenue in NYC and the post-pandemic recovery of the industry. Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan.  See omnystudio.com/listener for privacy information.

Welcome to Episode 1188 Cynthia Chaplin interviews Jen Pelka, in this installment of Voices, on the Italian Wine Podcast. More about today's guest: CO-FOUNDER & CEO OF UNE FEMME WINES; Jen's career in restaurants began at Chef Daniel Boulud's iconic New York Restaurant DANIEL, where she served for 5 years across a broad range of roles – kitchen stagier, Boulud's Research Assistant, and eventually as the US Competition Director for the Bocuse d'Or under Daniel Boulud and Thomas Keller. She went on to lead influencer marketing, content strategy, and media relations in-house at OpenTable, Gilt Taste, and Tumblr. Jen has been named Forbes “30 Under 30” for Food & Wine, Details “Digital Maverick”, and a Cherry Bombe “It Girl.” She was a recurring guest as a secret diner on Season 1 of Bravo TV's “Best New Restaurant”, and a guest on Season 6 of “Top Chef.” Jen won an IACP Award Winner for Best Culinary or Brand Site in 2012, and was a James Beard Award nominee for Best Food Coverage in a Food Publication. She is an alumna of Stanford University and the London School of Economics, where she studied the Philosophy of Science. Jen is now the CEO of Une Femme Wines, born out of “The Riddler” bars (the all-women funded Champagne bars which Jen founded and owned in San Francisco and New York City). Une Femme is the fastest growing sparkling wine brand in the US. To learn more visit: Linkedin: linkedin.com/in/jenniferpelka Twitter: jenpelka About today's Host: Cynthia Chaplin is a VIA certified Italian Wine Ambassador, a professional sommelier with FIS and the WSA, a member of Le Donne del Vino, and a Professor of Italian wine and culture. Born in the USA, she's lived in Europe since 1990. Italian wine, in particular rosé, is her passion. She works with embassies, corporations and private clients, creating and presenting tastings, events, seminars and in-depth courses. Cynthia is a wine writer, a judge at international wine and sake competitions, she consults with restaurants and enotecas developing comprehensive wine lists and food pairings, and she advises clients who want to curate an Italian wine collection. She currently works for Vinitaly International in Verona as a Project Manager, Educator, and the host of VOICES Series on The Italian Wine Podcast, focusing on diversity and inclusion in the global wine industry. To learn more visit: Facebook: Italian Wines in English Instagram: kiss_my_glassx Linkedin: https://www.linkedin.com/in/cynthia-chaplin-190647179/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Chef Daniel Boulud discusses opening two new restaurants at One Madison Avenue in NYC and the post-pandemic recovery of the industry. Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan.  See omnystudio.com/listener for privacy information.

Before Vongerichten, before Boulud, before Ducasse, there was Jacques Pépin. The French chef, who was among the first to star in an American televised cooking show, recently stopped by our office to record today's episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Daniel Boulud is one of the leading names in food today, with an empire of restaurants and businesses that have spread his brand of French cooking around the globe. On this episode, Dan speaks with Boulud about his childhood on his family's farm in France, what it was like running Le Cirque in the 1980s, and what makes a great burger. See acast.com/privacy for privacy and opt-out information.

Anthony Bourdain accompanies world-renowned chef and restaurateur Daniel Boulud as they travel back to Boulud's hometown of Lyon, France for a "once-in-a-lifetime" pilgrimage of the city's rich food culture and legendary chefs.   Original airdate: 2014, Season 3 To learn more about how CNN protects listener privacy, visit cnn.com/privacy

ECOUTEZ LE QUART D'HEURE LYONNAIS Toute l'actualité de ce mardi 23 novembre 2021 COVID-19 : le nombre de nouveaux cas a doublé en une semaine. Le centre de vaccination de Gerland a coûté cher... 200 ovins récupérés chez un éleveur de l'Ain Brickwall : Les Girondins prend forme et se souvient de son histoire Boulud, installé à New York, consacré meilleur restaurateur du monde Olympico : Aulas estime ne pas devoir subir, le match doit être rejoué

Growing up in the home of Chef Roger Verge and his wife Denise – Cordelia Verge was likely unaware, at an early age, just how influential her parents were. The “Cuisine of the Sun” or the new style of French cooking was the way that Chef Verge approached his craft. Bringing out the natural flavors of ingredients without masking them with excessive sauce work, butter and cream, was what Verge saw as natural – chefs were meant to support what Mother Nature provides. In their initial restaurant Moulin de Mougins and subsequently L’Amandier de Mougins Verge grew in recognition as a recipient of more Michelin stars than any other chef of the time. He stood tall as the orchestrator of what took place in the kitchen and his wife – Denise was equally adept at mentoring the front of the house. Together they trained many of the greatest chefs of the modern era and partnered with those already firmly established. Bocuse, Boulud, Ducasse, and Troisgrois, to name a few, were part of Verge’s network – some even trained in his kitchens. He was also a teacher who embraced both traditional culinary school training as well as apprenticeship. Join this heartfelt CAFETalks conversation with Cordelia Verge as she reflects on her father’s life and how it shaped her own.

One of the most iconic brands in financial television returns for today's issues and today's world. This edition of Wall Street Week features David Westin's interviews with Willett Advisors Chairman & CEO Steve Rattner, Chef and Restaurateur Daniel Boulud, Brookings Institution Senior Fellow Eswar Prasad, and Former Treasury Secretary Lawrence H. Summers. The conversations highlight the ambitious programs outlined in President Biden's first Joint Address to Congress, India's catastrophic Covid-19 second wave, and how corporations and investors are weighing tax hikes.

Asked how the coronavirus pandemic has affected his relationship with time, Daniel Boulud chokes up. The New York–based French chef—who owns 13 restaurants, including the Michelin-starred Daniel on Manhattan’s Upper East Side and the fast-casual café Épicerie Boulud—laments the ways that Covid-19 has uprooted his staff, suppliers, and customers, deeming it the worst experience of his five-decades-long career. The response reveals a defining trait of the ardent chef, who cares deeply not only for his personnel, but about everything his work encompasses. At 65, Boulud continues to derive his energy from perfecting his craft: reading old French cookbooks, experimenting with his team in the test kitchen, embracing the spontaneity of making food for someone on the fly. When the coronavirus shut down New York’s restaurants this past March, Boulud turned his white-tablecloth flagship inside out, providing takeout and food service on the sidewalk of East 65th Street for patrons, and through converting Épicerie Boulud’s Bowery location into a prep kitchen for Citymeals, he's  been helping feed first responders and elderly and food-insecure New Yorkers. Now, as New York officially begins its return to indoor dining, he's introducing Boulud Sur Mer, a pop-up environment designed by architect Stephanie Goto that reimagines Daniel’s interior, nodding to the South of France while elegantly incorporating safety protocols. The chef perks up when discussing Le Pavillion, the seafood restaurant he’s opening next year, a project he sees as a way to contribute to the regeneration of a city he loves after a harrowing period of downtime. His work transcends the kitchen: For Boulud, his legacy isn’t so much about what he’s accomplished, but about how he’s helping others. His profound interest in the wide-ranging potential of food is perhaps best demonstrated by the fact that Boulud is not only a chef, but a restaurateur. Work beckons constantly, as he points out in this episode of Time Sensitive, but it doesn’t seem to bother him. It’s all an extension of himself. His balanced, steady work ethic has enabled him to perpetually grow while maintaining consistency and standing the test of time. On this episode, Boulud’s generous spirit shines through as he details his journey to culinary success. He talks with Spencer about growing up on a farm near Lyon, France, that produced everything his family put on the table; how a “grande dame” facilitated his entry into fine dining; learning about food, mentorship, and entrepreneurship from several legendary chefs; and the humbling satisfaction of seeing his life’s work come full circle.

Eating at Cafe Boulud at Blantyre in Lenox --- Send in a voice message: https://anchor.fm/kathleen-smith/message

Chef Daniel Boulud is known for his career-defining time at Le Cirque and the award-winning Daniel. The success of the fine dining institution led to his growing food empire, but Boulud's influence reaches outside of the kitchen. Beyond Michelin Stars and James Beard Awards, he considers cultivating young talent one of his greatest accomplishments. While the industry may have to be reimagined in this new reality, he says, the one thing it won’t lose is its talent, passion, and commitment.

Carla Siegel, founder of Agentsie, provides restaurants with a visual voice through her skill in graphic design and experience working within the hospitality industry. She has worked for Daniel Boulud's restaurant management company, The Dinex Group, for approximately eight years, leading their creative team by overseeing all branding, design and creative needs for the group’s 18 restaurants worldwide. In today's episode, we learn her story about how she got involved within the restaurant industry, and the adventurous life she has working for restaurants all over the world. You can find out more about Carla on her website, https://agentsie.com, @hungrycarly on InstagramThanks for listening to the interview! :) Add us on Instagram: https://www.instagram.com/artellectualsEpisodes available on YouTube: https://m.youtube.com/channel/UCensHR-wfVINL_8-ZQbfSuAFor podcast inquiries, please contact Artellectuals@gmail.com

Featuring a conversation with Chef and Restaurateur Daniel Boulud. He discusses offering his kitchen's menu in a terrace setting. Boulud also walks through the outlook for restaurants. Hosts: Carol Massar and Jason Kelly. Producer: Doni Holloway. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Featuring a conversation with Chef and Restaurateur Daniel Boulud. He discusses offering his kitchen's menu in a terrace setting. Boulud also walks through the outlook for restaurants. Hosts: Carol Massar and Jason Kelly. Producer: Doni Holloway.

Podcast Notes Key Takeaways It took Daniel roughly 10 years to open up his first restaurantWorking with young chefs gave Daniel the confidence that by working together, they could make it in America“Still today, I am always driven by my team, by the people working with me” – Daniel BouludTo be successful, study your mentors “Since I started to be a chef, I always observed my mentor very carefully and also the leading people carefully in their organization” – Daniel Boulud“When you start to understand the thought process of someone, I think you learn a lot from it”If you’re a young chef, it’s important to understand the expectations of the restaurant, your boss, and the customersThe food is the most important thing in a restaurant, but also keep in mind the ambiance, service, and price of the foodAt the end of the day, restaurants are in the entertainment business“We are cooking and entertaining you for a couple of hours” – Daniel BouludThe hard truth about being a great chef:“When you think of great chefs in the world, you don’t really remember them for the thousands and thousands dishes they’ve cooked. You only remember them for one or two dishes.” – Daniel BouludRead the full notes @ podcastnotes.orgOver the past 30 years few people if any have as impressive of a resume in the culinary world as world renowned Chef Daniel Boulud. A native of Lyon, France Chef Boulud is considered one of America’s leading culinary authorities and one of the most revered French chefs. Chef Boulud has also embraced the entrepreneurial spirit owning more than 15 restaurants all over the world and knows the inns and outs of every aspect of his business. Boulud is the author of nine cookbooks, the recipient of multiple James Beard Foundation awards including “Outstanding Chef”, and “Outstanding Restaurateur”, he’s been awarded four Michelin Stars and in 2013 was inducted into the Culinary Hall of Fame. If you want a behind the scenes look into of one of the best chefs of our generation then you’ll love this episode! Checkout my Newsletter Connect with us! Whatgotyouthere MCTco Collagen Protein Bars www.mctco.com 20% off with code “WGYT” https://www.danielboulud.com/ https://twitter.com/DanielBoulud

Over the past 30 years few people if any have as impressive of a resume in the culinary world as world renowned Chef Daniel Boulud. A native of Lyon, France Chef Boulud is considered one of America’s leading culinary authorities and one of the most revered French chefs. Chef Boulud has also embraced the entrepreneurial spirit owning more than 15 restaurants all over the world and knows the inns and outs of every aspect of his business. Boulud is the author of nine cookbooks, the recipient of multiple James Beard Foundation awards including “Outstanding Chef”, and “Outstanding Restaurateur”, he’s been awarded four Michelin Stars and in 2013 was inducted into the Culinary Hall of Fame. If you want a behind the scenes look into of one of the best chefs of our generation then you’ll love this episode! Checkout my Newsletter Connect with us! Whatgotyouthere MCTco Collagen Protein Bars www.mctco.com 20% off with code “WGYT” https://www.danielboulud.com/ https://twitter.com/DanielBoulud

In this episode, host Julie Gurner talks to a fascinating mentor-mentee pair who have become successful collaborators in the culinary world: Chef and Restaurateur Gavin Kaysen and Executive Chef Chris Nye.  Gavin Kaysen is a two-time James Beard Award-winning chef and owner of Soigné Hospitality Group. When he was starting his career in New York City, Gavin worked under world-renowned chef Daniel Boulud who became his mentor. He went on to spend seven years as Boulud’s Executive Chef and Director of Culinary Operations. Gavin continued that tradition of mentorship with Chris Nye, who he met when Chris was working the line at Café Boulud. Today, Kaysen helps the next generation of young chefs as one of the founders of Ment’or, a leading nonprofit organization devoted to inspiring culinary excellence in young professionals.  Whether you’re paired up through a program or your partnership forms organically, a mentor-mentee relationship can be an invaluable professional asset. A mentor can be the guide who jumpstarts your ambition, sharpens your focus, and nudges you to take a risk. Alternately, a mentee can inspire an industry veteran with fresh perspectives and surprising insights. And like any relationship, success requires work, communication, and dedication from both parties.  Download and subscribe to The Relentless on Apple Podcasts, Stitcher, Spotify, TuneIn, Overcast, or wherever you listen. This paid podcast is produced by Slate Studios and Century 21 Real Estate. © 2020 Century 21 Real Estate LLC. All rights reserved. CENTURY 21®, the CENTURY 21 Logo and C21® are registered marks owned by Century 21 Real Estate LLC. Century 21 Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each office is independently owned and operated. This material may contain suggestions and best practices that you may use at your discretion. The opinions expressed in this podcast are those of the individuals featured and not necessarily of Century 21 Real Estate. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Clay Conley has worked his way around the kitchen since he started washing dishes as a teenager. Raised on 30 acres in rural Maine, in a 19th century home heated only by wood fire, Conley’s childhood was defined by chopping wood, tending to farm animals and a garden, and planting a 1000-tree orchard, which instilled his love of fresh, seasonal ingredients and the full-flavored, wood fired dishes that have become his signature as a chef.Conley moved to Boston after college to work for Todd English, ultimately serving as the celebrity chef’s Director of Culinary Operations, overseeing 18 restaurants around the world. Upon his return to South Florida, Conley received accolades for his tenure as Executive Chef at Azul in the Mandarin Oriental Miami before relocating to Palm Beach to open his first chef-helmed venture –Buccan – in 2011. The modern American restaurant, which continues to be one of the island’s toughest reservations, focuses on complex yet balanced small plates, and is credited with revolutionizing the Palm Beach dining scene. Chef-driven cuisine in a sophisticated, relaxed atmosphere was a new phenomenon on the tony island, and Conley followed Buccan’s success with Imoto (“little sister”), a Japanese/Asian concept next door inspired by his time living in Tokyo. In 2016, Conley opened Grato, a neighborhood Italian concept West Palm Beach, which features a wood-burning oven, grill and rotisserie. He is currently working on a new venture, Chateau Miami, to open winter 2020.Five-time nominee for a James Beard Award as a “Best Chef in America: South,” Conley and his restaurants have been recognized in national and international publications including New York Times, Wall Street Journal, Travel + Leisure, NY Post, Robb Report, Conde Nast Traveler, Miami Herald, Complot, Boston Globe, Fodor’s and USA Today. Buccan has been praised by Forbes as one of the best restaurants in Palm Beach and has received “Best Restaurant” honors from all area publications. Clay has also cooked on Emeril’s Florida, featured on both the Food Network and Cooking Channel, PBS’s The Victory Garden, The Today Show and Fox and Friends.---------------------------------------Chef Zach Bell, a four-time James Beard Award finalist for Best Chef: South, spent his formative years in New York working alongside Chef Andrew Carmellini with culinary legend Daniel Boulud. A Florida native, Bell returned to Palm Beach in 2003 to open Boulud’s first venture outside New York City, the award-winning Café Boulud, and later opened Boulud’s Miami restaurant. In 2011, Bell joined Delray Beach’s exclusive Addison Reserve Country Club, the #7th ranked private club in America, as Executive Chef. At Addison Reserve, Bell oversaw seven separate dining venues, as well as all private dining and special events for the club.In 2019, Bell joined friend and colleague Chef Clay Conley and his acclaimed Palm Beach County-based restaurant group to oversee culinary operations for Buccan, Grato, Imoto and the Buccan Sandwich Shop. Alongside his extensive fine dining experience, Bell boasts unparalleled knowledge of restaurant operations – from developing comprehensive training programs to overseeing all aspects of day-to-day management. Bell’s passion for recognizing and training talented chefs began while studying at Johnson & Wales and working in their Career Development Office. He brings this unique and highly valued expertise to the company as they expand and explore new opportunities for growth.

Hosted by David and Nycci Nellis. On today’s show: • Rose Noel, executive chef at Danny Meyer’s just-opened Maialino Mare on D.C.’s Wharf, a Roman-style, seafood-focused trattoria likely to blow your mind; • We wanted to know more about Urban Plates restaurants’ mission to serve up a variety of affordable, scratch-made meals from top quality ingredients. So, in with us today is Chris Humphries, general manager of Urban Plates Bethesda, and on the phone with him is his West Coast compadre, chef Robert Buycks. Urban Plates’ Southern California regional chef; • Award-winning cookbook author, chef and culinary tour leader Amy Riolo is back. We hear about all her projects, including the upcoming culinary tour she’s leading to her ancestral homeland, in Calabria; • At chef Daniel Boulud’s Michelin-starred restaurant Daniel, the annual cheese dinner is an hommage to French culture and chef’s childhood memories. Here in D.C. at Boulud’s DBGB Kitchen and Bar, executive chef Nicholas Tang mirrors that spectacular event with his own version on March 5; • Erlinda Alexandra Doherty of Vinicola is a sommelier, wine educator, wine writer. She’s here to discuss women in the wine industry and the challenges and opportunities in the 2020s. She has brought in tastes from women winemakers.

Hosted by David and Nycci Nellis. On today's show: • Rose Noel, executive chef at Danny Meyer's just-opened Maialino Mare on D.C.'s Wharf, a Roman-style, seafood-focused trattoria likely to blow your mind; • We wanted to know more about Urban Plates restaurants' mission to serve up a variety of affordable, scratch-made meals from top quality ingredients. So, in with us today is Chris Humphries, general manager of Urban Plates Bethesda, and on the phone with him is his West Coast compadre, chef Robert Buycks. Urban Plates' Southern California regional chef; • Award-winning cookbook author, chef and culinary tour leader Amy Riolo is back. We hear about all her projects, including the upcoming culinary tour she's leading to her ancestral homeland, in Calabria; • At chef Daniel Boulud's Michelin-starred restaurant Daniel, the annual cheese dinner is an hommage to French culture and chef's childhood memories. Here in D.C. at Boulud's DBGB Kitchen and Bar, executive chef Nicholas Tang mirrors that spectacular event with his own version on March 5; • Erlinda Alexandra Doherty of Vinicola is a sommelier, wine educator, wine writer. She's here to discuss women in the wine industry and the challenges and opportunities in the 2020s. She has brought in tastes from women winemakers.

This week legendary French Chef Daniel Boulud confesses some of his more illicit activities down on the hometown farm, cooking for his icon Jacques Pepin, and true egg-celence. Daniel gets Tina Turnt-up, Mathew and Chef Boulud develop a lasting “frenchip” over cooking for mom, and Eddie contracts the itch to bring crab shacks to the city of lights.

On today's episode of All in the Industry®, host Shari Bayer's guest is Daniel Boulud, chef and owner of several award-winning restaurants, and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that Daniel has truly mastered the dining scene, and is today considered one of America’s leading culinary authorities. Over the last two decades, Daniel has evolved from a chef to a chef-restaurateur with The Dinex Group, bringing his artistry to NYC restaurants, including his flagship DANIEL, a 2-Michelin Star, Relais & Châteaux member; plus, one-Michelin stat Café Boulud, Bar Boulud, Boulud Sud, db Bistro Moderne, and Épicerie Boulud. Outside of New York, his seasonal French-American cooking can be found worldwide from London to Toronto, Montreal and Singapore. Daniel is the recipient of multiple James Beard Foundation awards including “Outstanding Restaurateur,” “Best Chef of New York City” and “Outstanding Chef of the Year.” He is also a top-selling cookbook author and television personality, Co-President of Citymeals on Wheels, and Chairman of Ment’or BKB Foundation. Today's show features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chez L'Ami Jean in Paris, France. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Image courtesy of Thomas Schauer. All in the Industry is powered by Simplecast.

French chef Daniel Boulud, owner of more than 15 restaurants, discusses his recent fascination with Cuban food over Cuban coffee, pastelitos and croquetas. James Beard award winner Carlos Frías, the Miami Herald food editor, discusses the upbringing that shaped Boulud and how his own's son is mirroring his childhood on this episode of La Ventanita. See video interviews and read more about this chef at our website, MiamiHerald.com/ventanita. Learn more about your ad choices. Visit megaphone.fm/adchoices

In which we celebrate Halloween by telling spooky tales and eating our most expensive burger to date!

Baseball opening day = stadium food roundup! (0:26), Mikeller brewery open at CitiField (4:48), & Hollywood food news: a Pixar short (8:56), Natalie Portman vegan doc (9:18) & Carl's Jr's Spielburgers (9:40). Next, 10 Q's for Gavin Kaysen about his guest chef series (11:27), leaving NY to open his 2 M'polis spots (17:32, 34:49), prohibition tunnels & renovation (21:46), Super Bowl diners (26:18), Paul Bocuse (28:56), & catering for a pro team (37:16). To close, bad Yelp reviews of good restaurants (44:02).

Brian Loiacono grew up in Long Island in a large Italian family where boisterous cooking and eating together were integral practices. Work in local Long Island kitchens during high school spurred him to push his limits, and at age 19, Loiacono began a stage at Le Manoir aux Quat'Saisons, chef Raymond Blanc's two Michelin-starred restaurant in Oxfordshire, England. Loiacono credits this experience with “the ass kicking he needed” as a base for his career, one that spurred him to pursue his craft. Back in New York City, an evening assisting chef Kirk Avondoglio at a City Harvest event led to a career-shifting encounter. Post event Avondoglio and Loiacono went to Daniel Boulud's three Michelin-starred flagship, DANIEL, where Loiacono was introduced to chef Boulud himself, who would soon be his employer. In 2007, at age 19, Loiacono began working as a cook at DANIEL. In 2008, when Boulud opened Bar Boulud, Loiacono joined the opening team under executive chef Damian Sansonetti, and remained there for the restaurant's first two and a half years. In 2011, at age 23, Loiacono returned to DANIEL and soon became sous chef. In 2013, Loiacono once again wanted a change and landed in Verona, Italy at Ristorante Perbellini, the new restaurant by two-Michelin star recipient Giancarlo Perbellini, for a short stage. Within a week of his return to the US, Brian joined The Smile team as executive chef at Ruschmeyer's for its first summer. Word of Loiacono's return stateside got back to his former boss and mentor, chef Boulud, who asked him to come back to the DB family. At age 25, Loiacono became db Bistro Moderne's executive chef and remained there until July 2015, a time during which Brian was recognized a New York City culinary leader in Zagat's “30 Under 30” ranking. In late 2015, Loiacono teamed up with ACME's owners Jean-Marc Houmard, Jon Neidich and Huy Chi Le to re-introducing ACME as a contemporary bistro, Loiacono combines his Italian-American upbringing with his classic French training to create a seasonal restaurant that showcases a variety of flavors and techniques, yet is quintessentially New York.

Before Vongerichten, before Boulud, before Ducasse, there was Jacques Pépin. The French chef, who was among the first to star in an American televised cooking show, recently stopped by our office to record today's episode. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on All in the Industry, host Shari Baryer welcomes Brett Traussi of the Dinex Group, the restaurant group of Chef Daniel Boulud, to the studio.  As the restaurant group’s chief operating officer, Brett supervises everything from new concept development and design to construction and restaurant openings, overseeing the ongoing operations of Boulud’s restaurants all the while. His professionalism, stubbornly positive attitude, and flexible approach are the perfect complements to Boulud’s energy and creativity, and have made an invaluable contribution to the chef’s lasting success.  Tune in for a behind the scenes look at some of the best restaurants in the country!  This program was brought to you by the International Culinary Center. “The challenges are keeping all the details going at the same time and knowing when to take control of a situation or problem and when to let the chefs and general managers run with it.” [25:45] –Brett Traussi on All in the Industry  

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk with Michael Colameco, host Mike Colameco is celebrating perhaps the most beautiful day of the year here in Brooklyn with French wine enthusiasts! We kick off the show with guest Michael Madrigale, Head Sommelier of Bar Boulud, Épicerie Boulud and Boulud Sud. Finding a pull toward the wine cellar, eager to learn more about the vintages he was pouring, Michael shares his journey from being young, just out of college, and living in Europe to how he made his fondness for wine into an amazing career. Mike gets the guest’s opinions on various French wines and much more! After the break, Mike welcomes Arnaud Tronche, Sommelier at Racines NY. While the establishment doesn’t consider itself a wine bar, the wine is seemingly a main event within the “neo-bistro” restaurant. Arnaud describes the evolution of Racines NY as well as his thoughts on putting together the impressive wine list, plus even more with an in-studio tasting. “I think the best thing, for me, about wine is to taste wine and get to know wine – it’s the only thing!” “If you have a passion for wine, go to the source.” —Michael Madrigale on Food Talk “Just because it’s organic doesn’t mean that the wine is good, there are so many [bad] organic wines.” —Arnaud Tronche on Food Talk

Shari Bayer rings in the new year with a brand new season of All in the Industry!. She’s joined by Carla Siegel to talk about design and branding in the hospitality industry. With a Communication’s Design degree from Syracuse University and a Culinary Arts Diploma from the Institute of Culinary Education, Carla’s background includes tangible graphic design experience in addition to both front- and back-of-house restaurant training. After working in the publishing industry and graduating from culinary school in 2005, Carla transitioned into the food world, accepting a position in event management and marketing for a small food focused venue in Manhattan’s Soho neighborhood. In 2007 Carla joined Daniel Boulud’s growing restaurant management company, The Dinex Group, assisting with special events, public relations and graphic design. Today, Carla oversees all branding, design and photography needs for Boulud’s 14 restaurants worldwide, bringing a unique combination of creativity, culinary knowledge, operational experience, communications skill and public relations savvy to her work. This program was brought to you by Whole Foods Market. “It’s really inspiring to work for somebody [Daniel Boloud] who’s not just focused on the food but on every detail.” [09:00] “A lot of people in the design industry can tell you how hard it is to brand yourself. It’s easier to help others in that way.” [13:00] –Carla Siegel on All in the Industry

Daniel Boulud needs little introduction. The legendary French chef has won every culinary accolade known to man and owns and operates some of the best restaurants in the world. Chat Chow TV recently had the opportunity to sit down with Boulud to learn more about his delicious cuisine and newly released cookbook. For his Miami outpost, db Bistro Moderne, Boulud envisioned a classic French bistro that guests could frequent often with light, approachable fare. Along with the delectable food, Boulud notes that service is a very important element at all his restaurants and he and his team spend a lot of time training the wait staff so guest’s experience goes smoothly. While DB Bistro Moderne has only been open a few years, his famous three-starred Michelin restaurant Daniel just turned 20. To celebrate the anniversary Boulud released his newest cookbook DANIEL: My French Cuisine. The book features unaltered recipes from the restaurant along with essays, beautiful photography of his classic dishes, and his favorite items to cook at home. Curious what Boulud thinks of people photographing their food at restaurants? Or what his favorite candy is? Find out all that and more in the video.

Jordan Salcito is the Beverage Director of the Momofuku Group. Also in this episode, Erin Scala sings about Thanksgiving with a friend.

Jordan Salcito comes into the studio on this week’s In the Drink to speak to us about her position as Beverage Director for David Chang’s famous Momofuku restaurants. She is also a sommelier and entrepreneur living in New York City. After college, Jordan traveled through Italy, moved to New York City and began working in restaurants. She earned a scholarship to attended culinary school at Johnson & Wales University, then moved back to New York to cook at Daniel Boulud’s flagship restaurant, Daniel. In 2006, Chef Boulud granted her the opportunity to cook with him at the La Paulée de Nieges. From that moment, she knew that she wanted to spend her life working with wine. Jordan has worked in some of New York’s most esteemed dining rooms, including at Eleven Madison Park (where she was part of the James Beard Award-winning team for Outstanding Wine Service), Daniel, Gilt at the New York Palace, and Crown, where she built and managed the wine program during its inaugural year. She has also worked harvests in Burgundy since 2006 at esteemed wineries such as Domaines Dujac, Mugneret-Gibourg, De Montille, Comtes Liger-Belair, and de l’Arlot, as well as harvests in Montalcino and Patagonia. In 2011, she launched Bellus Wines. Her first release, the 2007 “Girasole,” from Montalcino, donates a percentage of proceeds to female entrepreneurs through The Tory Burch Foundation. Her second release, the 2011 “Les Roches Soeurs,” is a collaboration with Alix de Montille of Meursault. Accolades include the Advanced Diploma from the International Wine Center, and an Introduction to Winemaking course at UC Davis. She is a Master Sommelier Canditate in the Court of Master Sommeliers. Jordan’s expertise has landed her roles as Rachael Ray’s “Wine Buddy”; PBS Vine Talk’s co-host; and one of Gilt Taste’s sommelier panelists. She and Bellus have been featured in publications such as Food & Wine, Allure, Travel + Leisure, WWD, Martha Stewart Radio, CNN.com, The Huffington Post, Every Day with Rachael Ray, USA Today, Women’s Wear Daily, and The Food Republic. Tune-in to learn how Jordan supervises a large team at Momofuku restaurants, how she moved from a career as a writer to becoming a sommelier, and even what it’s like to live in the same house with another wine enthusiast! This program has been sponsored by Brooklyn Slate. “Our job is to bring to light in the most honest way, the experience of serving wine to our guests.” [27:30] “I try to tailor each guest’s experience. I always recommend going to see one of the larger producers, and that’s where you have this amazing snapshot.” [29:20] — Jordan Salcito on In the Drink

Daniel Johnnes is the Wine Director for Daniel Boulud’s Dinex Group, including Restaurant Daniel, DB Bistro, DBGB, Cafe Boulud and Bar Boulud. He joined chef Boulud after spending 20 years as the Wine Director for Montrachet and the Myriad restaurant group. He is also an author, an importer, and the organizer of the Burgundy celebration, La Paulée de New York. Tune in to this week’s episode of “In the Drink” and get inside perspective from Daniel, as he joins host Joe Campanale for a conversation on wine, service and communication. Find out what it takes to really know wine from a guy who lives it day in and day out. This program was sponsored by Ambur Point of Sale App. “The combination of food hospitality and warmth is everything i strive for in a dining experience and a working experience.” [06:00] “The wine experience should be about getting together without pretention and just sharing.” [22:00] –Daniel Johnnes, Wine Director for Daniel Boulud’s Dinex Group on “In the Drink”

John Holmstrom, punk cartoonist and writer, brings The Best of Punk Magazine to The Mike & Judy Show. Tune in to hear John, Mike Edison, and Judy McGuire talk about the parallels between punk rock and comic books. Hear about the glory days of CBGB, and why Mike thinks that Boulud’s DBGB is a real disgrace to punk culture. John shares some stories from The Sex Pistols’ disastrous U.S. tour, and wonders why The Beatles never embraced punk. Hear about the upcoming CBGB movie; who plays John Holmstrom’s character? Also, make sure to pick up a copy of The Best of Punk Magazine! This program has been sponsored by Roberta’s. “I always thought that comics and rock ‘n’ roll were kindred art forms.” [2:45] “I really appreciated rock photography. In other magazines, photos were just there to take up space.” [30:00] — John Holmstrom on The Mike & Judy Show

Michael Madrigale was the Chef Sommelier of Manhattan restaurants Boulud Sud and Bar Boulud at the time of this interview. Michael shares stories from his trip to Alsace in France, and describes how he fell in love with Riesling. He shares his thoughts on what defines minerality, how someone might get started with Riesling, and what he appreciates about drinking wine with friends. Michael also discusses what he learned from his family while sitting down at the family kitchen table. And he touches on his use of social media in the wine world. Wines tasted in this episode: 2010 Domaine Weinbach Riesling, Alsace 2009 Jean-Michel et Laurent Pillot Mercurey, Burgundy