Daniel Boulud is a world renowned chef and restauranteur hailing from a farm just outside Lyon, France. He is chef and owner of several of the top restaurants around the globe, including Daniel, the 3 Michelin Star New York City restaurant. Daniel has been in the restaurant industry since he was a teenager, learning and apprenticing in France. He left his home at 14 to become a chef and moved to the city of Lyon to live with his uncle. He did a three year apprenticeship in Lyon before moving to Paris, and later coming to the States. In 1980 he took his first job in America in Washington D.C. as a chef, and later moved to New York City to be a part of the restaurant culture here. On this weeks episode of Chef's Story, Daniel Boulud relays to us an overview of his culinary journey, beginning in France and through his move to Washington D.C. to New York. He lets us in on the secret to the success of 'Daniel' and the importance of being mentored and trained, as well as the rigor and dedication needed to become a successful chef and entrepreneur. This program was sponsored by Fairway Market.

"Winning is having someone come in for the first time and discovering the restaurant and having them hooked, thats what counts. Even 20 years later, when somebody comes for the first time to the restaurant and discovering the restaurant" [02:30]

"It's very difficult for a casual chef who has only worked in casual places to be come a master chef". [31:35]

"It's really rewarding, because it feels like a family. And people come to the restaurant not only for me, but for the family as well". [41:00]

--Daniel Boulud on Chef's Story

On today’s THE FOOD SEEN, Sara Moulton, a once reluctant on-air personality, is now one of the preeminent chefs on television. From behind the scenes with Julia Child, to being Gourmet magazine’s in-house chef, and correspondent to Good Morning America, Sara has shaped the way of our American palate, both visually and viscerally. Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST! This program was brought to you by Whole Foods.

"[The difference between American and French cuisine?] Attention to detail, the attention to excellence, and food expense...They were great recipes, and everything had to be just so.. I was very impressed by the way the French live and eat, and still am." -- Sara Moulton on THE FOOD SEEN

"When women would come to me seeking advice, I would say 'Go West, Young Lady!'" -- Sara Moulton on Women in New York City restaurants

Hooked on Downton Abbey? Curious what food was like during the Edwardian Period? Tune in to an especially historic episode of A Taste of the Past with Linda Pelaccio as she is joined by Cathy Kaufman, chair of the Culinary Historians of New York. Find out why English food has a rich tradition and why it gets such a bad reputation these days. Learn about early haute cuisine, table settings, cookbooks and the important of the dining room as it relates to the period of time featured on Downton Abbey. This program is sponsored by Cain Vineyard & Winery.

"English food at that time [The Edwardian Era] had fabulous butter, cream and meats. The houses all had wonderful gardens. There was no reason for the food not to be good. English food gets its bad reputation because of the true hardships with food rationing that the population underwent after World War I, The Great Depression and World War II."

"In England unlike in the US, while you would have some flowers and silver candelabra, it would not be overly profuse. I think there's an interesting juxtaposition between American and English tables at this time. The American table is rather gaudy by comparison."

--Cathy Kaufman, chair of the Culinary Historians of New York on A Taste of The Past