Daniel Boulud is a world renowned restauranteur hailing from Lyon, France. He is chef and owner of several of the top restaurants around the globe, including Daniel, the 3 Michelin Star NYC restaurant. This year Restaurant Daniel is celebrating it's 20th year of business and success. Daniel has been in the restaurant industry since he was a teenager, learning and apprenticing in France, before moving to New York City and taking the restaurant industry by storm. This year he has a book coming out "Daniel's My French Cuisine", his first coffee table recipe cookbook. "My French Cuisine" will be based around the food at Daniel today, with a little bit of history. Tune in to Taste Matters for an incredible conversation on Daniel's career, his influence on this generation of chefs and the importance that influence has on the way we eat today. This program was sponsored by Bonnie Plants. Break music provided by Wreck Tech.

"You see a lot of young American chefs today who are touring America rather than the world and France. They are born in Cleveland and work in San Francisco and move down to the south and come back to New York, and every region brings something different." [05:00]

"I think it [Daniel] has a timeless feel as well, and yet it feels very much today." [18:50]

--Daniel Boulud on Taste Matters

Once again, we're digging into the Greenhorn archives, and revisiting the 2012 Farm Bill. Annette Higby, from the New England Farm Union, discusses Federal Farm Bill the various titles and programs, and the the Beginning Farmer and Rancher Opportunity act which is supported by the National Young Farmers Coalition. The National Farmer's Union is one of the oldest and best Farm advocacy groups in the country, with a strong family farmer focus. They are critics of the way farm policies have subsidized certain parts of our farm economy over other more sensible choices. Public investment in agriculture isn't going away, but we can shift the direction it points us, our food and our landscape. Tune in to learn how - and check out the New England Farmers Union, NEFU.org. This program has been brought to you by Hearst Ranch.

This week on Cutting the Curd, guest host Diane Stemple is joined by Tyler Hawes of The Chef's Warehouse/Dairyland to talk cheese, safety & distribution. Hear the ins and outs of shipping, risk, regulation and delivery when it comes to food. Get an inside look into the cheese supply chain and learn from somebody incredible close to the action. From packaging to plating - take a gastronomic dairy trip through the many steps it takes to get one of the worlds most delicate and complicated foods to your table. What preventative steps can cheesemakers take to make their relationships with restaurants and retailers more beneficial? What problems are on the horizon for small cheesemakers? Tyler also gives in depth advice to aspiring food professionals in regards to education and employment. This is a must-listen for anybody who wants a career in cheese! This program was sponsored by Hearst Ranch.

"We all make an implicit commitment when we work for any food business that we take some level of risk. Anything that FDA and independent businesses do is all about reducing that risk. There are preventative measures you can take - but it's not anything you will ever completely eliminate." [3:54]

"I think that perception is reality when it comes to [large food companies]. You don't work for a company all the time - you work for other people. One of my mentors always told you don't quit a company - you quit a boss. You can find great mentors everywhere." [24:12]

--Tyler Hawes of The Chef's Warehouse on Cutting the Curd