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