Daniel Boulud News
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Chef Daniel Boulud still remembers the unique smokiness when he took his first sip of scotch at age 12. “Not many liquors are as interesting and complex as whisky,” he says, recalling the decadent, charming countess who gave him a taste when he delivered goat cheese from his family’s farm in France.
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David Chang of Momofuku Noodle Bar in New York and Paul Kahan of Blackbird, Chicago, were last night named joint winners of the accolade for Outstanding Chef in the U.S. at the James Beard Foundation awards.
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El Celler de Can Roca, a Spanish family establishment, last night headed the World’s 50 Best Restaurants list, toppling Noma.
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Daniel Boulud sits in his miniature office cantilevered over the kitchen at his restaurant Daniel. He calls it "the sky box," and we've mounted a steep, narrow metal ladder to get here. A window reveals the cooks at work below, but you can't hear a thing: the room is soundproof.
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Bill and Hillary Clinton dined with industrialist Len Blavatnik and hedge-fund manager Richard Perry. Goldman Sachs Group Inc. President Gary Cohn left his seat with Anchorage Capital Group LLC’s Kevin Ulrich to visit at their table.
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A few years ago, chef Bill Telepan heard about kids “coming into school with a big bottle of orange soda or a big bag of chips” for breakfast.
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Daniel Boulud once joined fellow chef Nobu Matsuhisa to cook at a benefit in Tel Aviv. Everything was going smoothly until a rabbi deemed Matsuhisa’s knife unkosher and confiscated it.
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New York’s culinary elite will anoint 25 emerging chefs, mixologists and sommeliers tomorrow night at StarChefs.com’s 2013 Rising Stars gala and raise some money for cooks-in-waiting.
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Burgundy bash La Paulee de New York kicked off this year with something new: affordable wines.
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When Daniel Boulud was a child in Lyon, France, his mother made him chocolate birthday cake with apricots or pears.
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