Chef Daniel Boulud: mastering classic techniques and mentoring the next generation (S10/Ep.03)

Beyond the Plate

コンテンツは Andrew Kaplan によって提供されます。エピソード、グラフィック、ポッドキャストの説明を含むすべてのポッドキャストコンテンツは、Andrew Kaplan またはそのポッドキャストプラットフォームパートナーによって直接アップロードされ、提供されます。誰かがあなたの著作物をあなたの許可なく使用していると思われる場合は、ここで概説されているプロセスに従うことができますhttps://ja.player.fm/legal。

3M ago 39:30

MP3•エピソードのホーム

Daniel Boulud is one of the world’s most legendary chefs and culinary authorities. He discusses his storied career and the evolution of his renowned restaurants. From dreaming of his first restaurant at age 14 to becoming one of the world’s most decorated chefs, Daniel shares his journey and the mentors who shaped his path.

Daniel is renowned for his generosity as a chef, demonstrated by his work as Co-President of Citymeals on Wheels, an organization dedicated to serving meals to NY’ers in need - and Co-Founder/Chairman of Bocuse d’Or USA/Ment’or, a nonprofit that selects, trains and supports US competitors for the Bocuse d’Or international culinary competition. Enjoy this episode as we go Beyond the Plate… with the incomparable Chef Daniel Boulud.

This episode is brought to you by Fords Gin, a gin created to cocktail.

(recipe heard in episode is below)

Follow Beyond the Plate on Facebook and X.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

www.onkappysplate.com

***

South Pacific

Recipe courtesy of Joe Brooke

Makes 1 cocktail

1 oz. Fords Gin

1/2 oz. high-quality yuzu juice

1/2 oz. ginger syrup

2-3 shiso leaves, 1 reserved for garnish

Sparkling Shōchū, to top

1. Fill a cocktail shaker with ice.

2. Add the gin, yuzu juice, ginger syrup and shiso leaves and shake gently until chilled.

3. Fine strain into a cocktail coupe or champagne flute, top with chilled sparkling shōchū and garnish with a shiso leaf.

220 つのエピソード