clock menu more-arrow no yes mobile

Filed under:

Watch Daniel Boulud and Jonathan Gold Discuss the Internet and Young Cooks

by Hillary Dixler Canavan

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

Here's a video from chef Daniel Boulud and LA Times critic Jonathan Gold's public conversation at Live Talks Los Angeles last month. The hour-plus conversation winds its way through how Boulud got his start, the inspiration for his latest cookbook Daniel: My French Cuisine, and much more. The men touch on the influence of the internet on fine dining, with Boulud saying there's "maybe too much information now," while Gold notes that chefs can no longer "lift a dish" from restaurants in Europe. And, refreshingly, Boulud praises the attitude of younger chefs today, saying they're "loose and at the same time ambitious and more vocal about what they do." He adds later: "They are cooking with so much gusto and so much terroir." Go, watch:

Video: Daniel Boulud at Live Talks Los Angeles, in conversation with Jonathan Gold

· Daniel Boulud at Live Talks Los Angeles, in conversation with Jonathan Gold [Vimeo]
· All Daniel Boulud Coverage on Eater [-E-]

More From Eater

The Latest

The Brands Moving South Asian Food Beyond the Ethnic Aisle

By Mahira Rivers

Paris Hilton Is in Her Domestic Goddess Era

By Amy McCarthy

Leave Prue Leith Alone

By Heidi Lux

In ‘Les Troisgros,’ a Restaurant Documentary That’s Well Worth Watching

By Elissa Suh

9 Food Gifts on Sale for Black Friday and Cyber Monday

By Monica Burton

Why Do All Chefs Cross Their Arms in Photos?

By Tiffany Leigh