This week on Chef's Story, host Dorothy Cann Hamilton is joined by American chef in Paris Daniel Rose, chef/owner of Spring restaurant in France. He discusses his education in Paris and the parallels between his philosophy studies and cooking. Hear Rose talk about the importance of cooking in French culture and the way in which he came to cultivate an incredible relationship with French cooking that eventually led to the opening of Spring. Learn about Rose's experience as a young cook in France and the invaluable knowledge he gained that he now passes on to his team. Tune in as Rose talks about opening a restaurant and what excites him in the culinary world today. This program was sponsored by White Oak Pastures.

"All the restaurants in NYC today are essentially French restaurants. The technique is different, but the way they're constructed and the way the customer interacts with them is very French." [19:20]

"You're never really ready to open your own place. The only thing that makes you ready for it is when you decide to do it." [30:15]

"I realized that the thing I liked [most] about cooking wasn't the cooking, but all the other things I was learning." [31:56]

--chef Daniel Rose on Chef's Story

This week is all about roses. Tune in and find out where the rose comes from, what it means, and how many varieties exist.

Lorenzo Ragionieri speaks with Rose Balfiori of Finger Lakes Dexter Creamery about the rare breed Dexter cow and Artisanal cheese making and Barb Foulke of Freddy Guys Hazelnuts in Oregon.