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Daniel Boulud Wire

daniel-boulud-new-ql-0514.jpgChef Daniel Boulud weighs in on obsession in the culinary world for WSJ Magazine: "I can see 20, 40 feet away something wrong in the dining room that no one else has seen: a napkin on the floor or a frame that's a little sideways. We always try to enforce a certain order of functioning, and it quickly becomes an obsession to maintain that." [WSJ Mag][Photo]