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. daniel: yeah, well. anthony: why lyon? why here? look at the fundamentals, the things the lyonnais think of as birthrights. the right for instance to eat delicious cured pork in unimaginably delicious forms. daniel: the art of charcuterie, lyonnais can t live without it. anthony: look at this. terrine, pate, sausages, rillette, it s an art that s revered here and widely enjoyed. daniel: monsieur reynon. reynon: bonjour. daniel: merci. tony. anthony: bonjour, monsieur. tony. chef: tony. anthony: and few names garner more respect from aficionados of pig than reynon. [ reynon speaking french ] daniel: 20 20 ton of saucisson just inside this room. the holiday are coming, and they re going mad with 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. 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:
and said, i represent everyone of you. former maryland congressman has made nearly two dozen trips to iowa 12 to new hampshire since announcing candidacy in 2017. new york, could soon ban plastic bags across entire state governor andrew cuomo including ban in 2019 budget governor says could radius litter create a cleaner green are foreclose for all, exemptions however will be for low income areas, qumu scheduled to release his budget tomorrow. governor of california wants a new tax on drinking water, gavin newsom says would allow a fund to help poor communities have access to clean water. specification of the plan not released the former governor jerry brown did have a similar proposal that would have cost taxpayers a buck a month. time 43 minutes after the hour president trump firing back, at the new york times report, claiming he was investigated for being you a
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.