Daniel Boulud

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10d
The Atlantic
Why Some Cuisines Are More Expensive Than Others: A Theorythat Chang is truly an “outsider”—he was trained at a French culinary school an
Why Some Cuisines Are More Expensive Than Others: A Theory
The Atlantic / Posted 10 days ago
that Chang is truly an “outsider”—he was trained at a French culinary school and worked under the accomplished French chef Daniel Boulud. Ray writes that Chang’s food “is extraordinarily original, but his career path has been the standard route of... Read more
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15d
AdWeek
Why This Agency Created an Ad-Free, Niche Cooking MagazineIn its very first issue, the agency's content studio put together, with the hel
Why This Agency Created an Ad-Free, Niche Cooking Magazine
AdWeek / Posted 15 days ago
In its very first issue, the agency's content studio put together, with the help of a few foodie experts, a profile on chef Daniel Boulud, a guide to eating your way through Philadelphia and more. So why is an ad agency specializing in creating... Read more
18d
Japan Today
Finding the intersection of Japanese food and Western baking with Cronut creator Dominique Ansel ‹ Japan TodayWas there a particular reason you decided to settle in New York and eventually
Finding the intersection of Japanese food and Western baking with Cronut creator Dominique Ansel ‹ Japan Today
Japan Today / Posted 18 days ago
Was there a particular reason you decided to settle in New York and eventually open shop there? DA: I got a call from Daniel Boulud, the owner of Daniel, who asked me if I wanted to come to New York and be the pastry chef at his restaurant. At... Read more
18d
Petluma360.com
Best outdoor dining restaurants in Sonoma Countyof seasonal and locally sourced produce. Navarro trained under some of the best
Best outdoor dining restaurants in Sonoma County
Petluma360.com / Posted 18 days ago
of seasonal and locally sourced produce. Navarro trained under some of the best chefs at Le Bernardin, Jean Georges and Daniel Boulud in New York, and has served as executive sous chef at Auberge du Soleil, chef du cuisine at Redd in Yountville... Read more
21d
New York Post
Hot-dog ice cream is exactly what it sounds likelike a decadent dessert. The DBGB Cool Dog ($7.50) is the brainchild of culina
Hot-dog ice cream is exactly what it sounds like
New York Post / Posted 21 days ago
like a decadent dessert. The DBGB Cool Dog ($7.50) is the brainchild of culinary mad scientists Nick Morgenstern and Daniel Boulud, who, despite his Michelin stars, has a craving for simple smoked sausages. “I’ve always had a passion for hot... Read more
23d
Spot.ph
Bea Alonzo and Paulo Avelino dating rumors resurface + more things you might have missed todayroom to backtrack in the future." Pastry chef Nick Morgenstern of Morgenstern’
Bea Alonzo and Paulo Avelino dating rumors resurface + more things you might have missed today
Spot.ph / Posted 23 days ago
room to backtrack in the future." Pastry chef Nick Morgenstern of Morgenstern’s Finest Ice Cream teamed up with Chef Daniel Boulud to create a new ice cream to celebrate 4th of July in the U.S. The dish is crème anglaise ice cream infused... Read more
24d
BBC News
University of food awards 'Nobel prize for chefs'local species from becoming extinct.Image caption The students approach cooking
University of food awards 'Nobel prize for chefs'
BBC News / Posted 24 days ago
local species from becoming extinct.Image caption The students approach cooking and taste with academic rigour French chef Daniel Boulud is shortlisted for a project in New York providing healthy food for the elderly and for Chefs Deliver in which... Read more

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