Daniel Boulud has not been the first master chef to trade his prior principles for a huge profit. Once he swore he would never have a restaurant in Las Vegas, and now he does (an earlier entry failed); he said he needed to be in his kitchens to guarantee the level of excellence he demanded, but now he runs sixteen restaurants on three continents, including seven in NYC, so that’s a tough commitment. I assign no blame; it’s become what celebrity chefs do.
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Source : HuffingtonPost.Com