The Globe and Mail collects Daniel Boulud's best advice to younger chefs, and it involves packing bags to become more "edgy" and confident: "Travel. Discover other countries, other cultures, other opportunities to cook with different people." Elsewhere, Boulud offers some business advice: save money, enter into chef partnerships, and invest in outside talent. [Globe and Mail]
The Quotable Daniel Boulud
by Erin DeJesus
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