It's time for French chefs to learn from the rest of the world
04 May 2004 by Joanna Wood
Twenty years ago French chefs didn't have to look beyond their own culinary heritage or country to perfect their skills, but now they have to work outside France to achieve a rounded understanding of cuisine, according to Lyons-born chef Daniel Boulud.
Boulud has worked in New York for 23 years and today owns a restaurant empire that includes the acclaimed Manhattan restaurant Daniel.
Speaking at a press conference on the opening day of the American Food Revolution, he said: "When I was a young chef, you had to tour the regions of France to become a great chef. Today you need to see the world to become a great chef."
Conran said: "Young French chefs find out that coming to the UK they can get to the top more quickly."
