clock menu more-arrow no yes mobile

Filed under:

Boulud on Tweezers

boulud-tweezers-ql.jpgOn the occasion of the 20th anniversary of his New York flagship restaurant, Daniel Boulud discusses what he calls "the pre-tweezer generation" of chefs with Bloomberg Businessweek. While talking about what's been lost from the kitchen, Boulud brings up both whisks and tweezers, noting that the latter were easier for American chefs to use than chopsticks. [Bloomberg]