WE READ IT SOMEWHERE ... - Magazines
WHAT MAKES A GREAT CHEF, EGGSACTLY?(March 20, 2008)Experts say that the best way to separate the chefs from the cooks is to test them with something that is easy to make, yet devilishly difficult to make perfectly -- such as a simple omelet.
Local chefs who dream of cooking within the
DB Bistro Moderne empire, might want to peak inside the March 2008 issue of
Gourmet magazine. It includes an article entitled "Chasing Perfection", wherein the author,
Francis Lam, writes at length about the experience of cracking eggs under the tutelage of Chef
Daniel Boulud.
Although possibly romanticized, Lam's description does explain why Boulud has earned a reputation as the finest French chef in America, and hints at what it might be like to work for him.
You can read the passage on
Gourmet's website
here. The reference to Boulud begins near the bottom of page two.
