David Boulud Research Paper

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David Boulud was born on 25 March 1955 in Lyon, France. He grew up with his four siblings, taking care of the family’s farm in the village of St Pierre de Chandieu.1 As he was faring poorly in school, a local countess had asked about his ambition. He said he wanted to be a chef, (without knowing what a chef does) so she pulled some strings and got him to apprentice in a 2 Michelin star restaurant. Boulud started culinary training at the age of 14 and was first professionally recognised at the age of 15 when he was a finalist of the France's competition for Best Culinary Apprentice.2[http://www.chef-opedia.com/Daniel_Boulud/bio] Culinary Influence and Principles Growing up, Daniel was very inspired by his grandmother’s home cooking, making her …show more content…

Other projects that Daniel Boulud was a part of included Café Boulud (1 Michelin Star), db Bistro Moderne, Bar Boulud, Boulud Sud, Épicerie Boulud, DBGB Kitchen and Bar and the Feast & Fêtes catering company. These were scattered in various parts of the world like New York City, London, Singapore, and Beijing.6 [http://www.famousbirthdays.com/people/daniel-boulud.html]Throughout the many years of his career, he won numerous awards for his works and restaurants. It was an exhaustive list, among those, the most notable ones were the James Beard Awards7 which celebrates the contributions of culinary professionals to the …show more content…

He wanted to produce something that was special and yet convenient. Hence, the madeline was created and had been on his menu for many years. His logic for the madelines was “The simplest thing is the thing people remember the most.” It is so popular that many customers had requested for seconds to bring home. Another one of the signature dish was the DB burgers. Daniel Boulud revealed that about a dozen years ago he had been tinkering with the idea of a gourmet burger. 8 [http://www.foodrepublic.com/2011/06/07/brief-history-expensive-burger] According to Daniel, “the French were upset they had not invented the burger themselves.” hence it lead to the creation of the DB burgers. Published Works Besides cooking, he wrote books as well. Some of the famous books he wrote were: Letters to A Young Chef (Art of Metoring), Daniel Boulud’s café Boulud cookbook, Braise: A journey through international Crusin, Daniel: My french crusine And Daniel’s Dish: Entertining at Home with a four star chef9 [http://www.imdb.com/title/tt0816365/] Daniel Boulud also host a TV series “After Hours with Daniel”. The show was about how chefs enjoy after a day behind their stove by cooking and sharing with other chefs. The first season was in 2006, featuring in New York City follow by West Coast and currently in New Orleans and

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