Also, its about france, and a lot of other chefs, and a culinary tradition that grew up to change the world of gastronomy. Its about a family tree, about the trunk from which many branches grew. And its about food, lots of food. Great food, some of the greatest food on earth. I took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la anthony what is it exactly about this place . Over the past century, the system here, the tradition, whatever it is that took hold here, churned out a tremendous number of the worlds most important chefs point, chapel, troisgros, bocuse. And as importantly, influenced nearly all the rest of them. Why lyon . Why is this such a gastronomic capital though. I mean, why bocuse here, why troisgros here, why all of these great chefs . Daniel because lyon is its really positione
also, it s about france, and a lot of other chefs, and a culinary tradition that grew up to change the world of gastronomy. it s about a family tree, about the trunk from which many branches grew. and it s about food, lots of food. great food, some of the greatest food on earth. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la anthony: what is it exactly about this place? over the past century, the system here, the tradition, whatever it is that took hold here, churned out a tremendous number of the world s most important chefs point, chapel, troisgros, bocuse. and as importantly, influenced nearly all the rest of them. why lyon? why is this such a gastronomic capital though. i mean, why bocuse here, why troisgros here, why all of these grea
anthony: lyon, it s the second largest city in france, situated in the southeast of the country, midway between the alps in the east and the mediterranean to the south. daniel: this was also a bottleneck when cars began their mode of transportation. anthony: it goes right to the heart of the idea of the michelin. driving the destination on the way to the daniel: completely. anthony: out of that system came chefs like this guy, daniel boulud. like prince or madonna, he needs only really one name. in new york, or anywhere in the chef world daniel. the name of his three-star eponymous restaurant in manhattan, one of many, in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city s great kitchens, to le cirque in new york, then his flagship. so when did you start working with food?
daniel boulud. like prince or madonna, he needs only really one name. in new york, or anywhere in the chef world daniel. the name of his three-star eponymous restaurant in manhattan, one of many, in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city s great kitchens, to le cirque in new york, then his flagship. so when did you start working with food? daniel: 14 years old. 1969. anthony: uh-huh. daniel: i started as an apprentice in lyon. anthony: he started as so many french cooks of his time did at the very bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? daniel: they used to call me the beaver because i was just washing everything all day. you know, they make you clean the vegetables, they make you carry all the boxes from the market. anthony: 14, you can t do that anymore, can you? daniel: i don t think they
chef world daniel. the name of his three-star eponymous restaurant in manhattan, one of many, in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city s great kitchens, to le cirque in new york, then his flagship. so when did you start working with food? daniel: 14 years old. 1969. anthony: uh-huh. daniel: i started as an apprentice in lyon. anthony: he started as so many french cooks of his time did at the very bottom. z as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? daniel: they used to call me the beaver because i was just washing everything all day. you know, they make you clean the vegetables, they make you carry all the boxes from the market. anthony: 14, you can t do that anymore, can you? daniel: i don t think they can make him work 12 hours a day. anthony: right. daniel: and uh, pay him maybe a buck a month. you know what i mean? anthony: