EXPERT TEASE
Samantha Ettus interviews this month's featured experts from her upcoming book, The Experts' Guide to Life at Home. It will be the first book to combine advice on not only improving the aesthetics of your home, but also living a great life within it! It will be released in October of 2005.
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DANIEL BOULUD – How to Sharpen Knives
Daniel Boulud is a renowned chef with restaurants in New York, Palm Beach, and Las Vegas. He is the author of five books and a bi monthly column for Elle Décor magazine. In 2003 he launched Daniel Boulud Kitchen (DBK), a line of professional quality knives and kitchenware. |
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Samantha: Do you prefer a home cooked meal, a self-cooked meal, or eating out?
Daniel: Home cooked if it's my mother's cooking; self-cooked if it's for my family; eating out: it depends where you are inviting me!
Samantha: As a renowned chef yourself, are there any chefs that you admire?
Daniel: United States - Jacques Pepin for the quintessential French Chef at home.
France - Guy Savoy, who hails from my native region and made it big in Paris. I admire him for his modesty, integrity, and talent.
Spain - Juan Marie Arzac in San Sebastian. He has taught his daughter to carry on his tradition and to take it even further with her own talent and youth.
England - Heston Blumenthal of the Fat Duck, the UK's only avant-garde culinary spirit worthy of his reputation.
Italy - The Santini Family of Dal Pescatore located between Turin and Milan for their family spirit and the best women chefs in the world.
Japan - Subayashi Giro in Ginza, father and son chefs prepare the sushi of a lifetime.
Brazil - Claude Troisgros for lending Brazilian soul to his French cooking.
Samantha: What is next in the Boulud empire?
Daniel: Sorry, I do not have an empire. Each step I take is an organic outgrowth of my craft. Next on the menu is a book on braising which is due out in the Fall of 2006 (Echo Books) and filled with the kind of dishes I love to make for myself. Every culture uses braising as a technique and in this book I have drawn from diverse influences to highlight this cooking style that unites us all.
What I am most proud of is the Daniel Boulud Scholarship Endowment Fund. Administered by C-CAP (Careers Through Culinary Arts Program), it is designed to enable deserving young cooks to refine their talents and broaden their exposure by studying at the Ecole des Arts Culinaires et de l'Hotellerie, a wonderful professional school in my hometown of Lyon France.
Samantha: In The Experts' Guide you write about sharpening knives. Do any of your knives have sentimental value?
Daniel: A chef is always attached to his knives and traumatized when he loses one. There are knives I have had for 25 years that date back to my first serious jobs in the kitchen.
To learn more about Daniel visit www.danielboulud.com |
