Born in Lyon, France, Daniel Boulud is everything one would expect of a master French chef. Nominated as the best cooking apprentice in all of France and winner of numerous accolades before the age of 18, his eventual success in New York seemed like a forgone conclusion. Along the way, however, he took Copenhagen by storm and become the European Commission’s chef in Washington, DC. If there ever was a Midas of the culinary world, it would have to be Daniel Boulud. Astute, talented, and driven, he literally turns everything in his path to gold.
Daniel Boulud’s New York Craze
After several successful stints at the Polo Lounge, Le Regence, and Le Cirque, Boulud established Daniel’s in 1993. Although his fame was already taking off, this restaurant helped push him permanently into the limelight. Several James Beard Foundation awards were to come, in addition to his induction as a Chevalier de la Legion d’Honneur by French President, Jacques Chirac, in 2005. Additional awards from Zagat Survey, Gourmet, the International Herald Tribune, and Bon Appetit went nicely with his growing list of accomplishments.
Daniel Boulud Isn’t All Business
Although Boulud is obviously no stranger to financial success (thanks to numerous restaurants, books, and awards), he also remains heavily involved in humanitarian efforts. As a member of the board of directors for Citymeals-on-Wheels, he has fought tirelessly for hunger relief. And his scholarship endowment fund helps to identify and support up-and-coming American chefs by offering them apprenticeships in France. With enough preparation and devotion, maybe you can benefit from one of his scholarships.
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Daniel NYC
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