Daniel Boulud, who's celebrating 20 years of his NYC flagship Daniel, on continuing to grow and develop: "I know so little! Tomorrow I wish I could become a Japanese chef, or a Korean chef or a Mexican chef! ... Cooking is sometimes emotional, sometimes seasonal, sometimes cerebral, and sometimes physical. So we have to live with the team, share that together, and take direction together." [SENY via Eater NY]
[Photo: Krieger]
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