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 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.
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?
like prince or madonna, he needs really only 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 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.
like prince or madonna, he needs really only 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 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.
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 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.