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 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: ah, the good ol
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 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: ah, the good ol days.
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 la cirque in new york, then his flagship. when did you start working with food? 14 years old, 1969. i started as an apprentice in lyon. 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? they used to call me the beaver, because i was just washing every single day. they make you clean the vegetable, they make you carry all the boxes from the market. 14. you can t do that anymore, can you? i don t think you can make him work 12 hours a day and pay him maybe a buck a month. ah, the good old days. yeah, well.
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 la cirque in new york, then his flagship. when did you start working with food? 14 years old, 1969. i started as an apprentice in lyon. 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? they used to call me the beaver, because i was just washing every single day. they make you clean the vegetable, they make you carry all the boxes from the market. 14. you can t do that anymore, can you? i don t think you can make him work 12 hours a day and pay him maybe a buck a month. ah, the good old days. yeah, well. why lyon? why here?
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 la cirque in new york, then his flagship. when did you start working with food? 14 years old, 1969. i started as an apprentice in lyon. 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? they used to call me the beaver, because i was just washing every single day. they make you clean the vegetable, they make you carry all the boxes from the market. 14. you can t do that anymore, can you? i don t think you can make him work 12 hours a day and pay him maybe a buck a month. ah, the good old days. yeah, well. why lyon?