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D Biggity Wire

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2013_5_DBiggityQL.jpgDaniel Boulud, who is celebrating 20 years of his flagship Daniel, on continuing to grow and develop: "I know so little! Tomorrow I wish I could become a Japanese chef, or a Korean chef or a Mexican chef! But we grow within our team. Cooking is sometimes emotional, sometimes seasonal, sometimes cerebral, and sometimes physical. So we have to live with the team, share that together, and take direction together." [Serious Eats]


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