Skip navigation
In The Kitchen with Bret Thorn
in-the-kitchen-with-bret-thorn-daniel-boulud.gif
In part II of the interview with the illustrious restaurateur, Daniel Boulud, Bret Thorn asks about mentorship.

Daniel Boulud discusses how to help build the careers of young chefs in restaurants

In part II of his interview with the illustrious restaurateur, Bret Thorn asks about mentorship

Daniel Boulud hasn’t just had an illustrious career of his own. The chef and restaurateur has launched many others in the restaurant industry into stardom as well. In fact, if you want to be named James Beard Foundation Rising Star Chef of the Year, just become chef of one of Boulud’s restaurants. Andrew Carmellini and Gavin Kaysen were the chefs at Café Boulud when they were given that award, which goes to people aged 30 or younger, and Jean-François Bruel was chef of DB Bistro when he was named Rising Star.

Carmellini and Kaysen went on to build restaurant empires of their own, and Bruel became executive chef of Daniel, where he is to this day.

“When we talk about mentorship and giving the opportunity for the talent to rise and learn … I think I’ve done my share,” Boulud told me with a smile. It would sound arrogant if it weren’t true.

He continues his mentorship through the Ment’Or foundation, which has spent more than $2 million on grants for cooks to take a three-month stage at a restaurant of their choice.

Listen to part II of this In The Kitchen Podcast to learn more.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

 

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish