WEBVTT - Chef Daniel Boulud Talks Restaurant Business, Nutrition

0:00:00.080 --> 0:00:07.040
<v Speaker 1>Bloomberg Audio Studios, podcasts, radio news.

0:00:07.920 --> 0:00:10.920
<v Speaker 2>I'm very scrupulous about any thing I do with the

0:00:11.000 --> 0:00:14.880
<v Speaker 2>clients and added relationships and all that. Full disclosure. I've

0:00:14.920 --> 0:00:18.160
<v Speaker 2>darkened the door. La Pavion held down the bar. Service

0:00:18.239 --> 0:00:22.279
<v Speaker 2>was okay. Cafe Ballued. I'm a frequent attendee on sixty

0:00:22.320 --> 0:00:26.600
<v Speaker 2>third Street. It is exquisite, intimate, little quiet bar. We

0:00:26.640 --> 0:00:30.040
<v Speaker 2>do the whole thing there. Daniel Blude joins us. Right now,

0:00:30.080 --> 0:00:32.320
<v Speaker 2>I want to go back here so that we remember

0:00:32.320 --> 0:00:36.240
<v Speaker 2>in this boom stupid economy. I think of Maria lay

0:00:36.320 --> 0:00:39.200
<v Speaker 2>on fifty eighth Street. I think, Daniel, of what you

0:00:39.280 --> 0:00:44.040
<v Speaker 2>did during COVID, which was to survive. How far are

0:00:44.080 --> 0:00:48.279
<v Speaker 2>you beyond the absolute train wreck that that pandemic was

0:00:48.320 --> 0:00:49.479
<v Speaker 2>for the restaurant business.

0:00:50.000 --> 0:00:53.920
<v Speaker 3>Absolutely, Tomy, totally right. It was a trend rek, but

0:00:54.040 --> 0:00:59.360
<v Speaker 3>it sounds so far away already since I think since COVID,

0:00:59.520 --> 0:01:04.360
<v Speaker 3>we have really pivoate to create new business, to definitely

0:01:05.600 --> 0:01:08.480
<v Speaker 3>move on with some business that we didn't feel that

0:01:08.600 --> 0:01:11.920
<v Speaker 3>was good to keep, and we double up our business

0:01:12.040 --> 0:01:13.680
<v Speaker 3>in SCOVID in five years.

0:01:13.720 --> 0:01:14.240
<v Speaker 4>I mean, you're.

0:01:14.080 --> 0:01:17.520
<v Speaker 2>Competing here with Jimmy Kimmel. Bon Appetite seven point three

0:01:17.600 --> 0:01:21.120
<v Speaker 2>million viewers a YouTube video on how to cook a steak.

0:01:21.440 --> 0:01:25.039
<v Speaker 2>To begin with, the steak is expensive. The steak you buy,

0:01:25.440 --> 0:01:26.639
<v Speaker 2>how much is it a pound?

0:01:27.080 --> 0:01:30.640
<v Speaker 3>We buy the most expensive meat because we are always

0:01:30.680 --> 0:01:35.160
<v Speaker 3>looking for the finest suppliers and someone that we can trust,

0:01:35.240 --> 0:01:38.520
<v Speaker 3>the source we can trust, the the way they raise

0:01:38.720 --> 0:01:42.640
<v Speaker 3>and meat can vary so much. It can vary from

0:01:42.720 --> 0:01:50.000
<v Speaker 3>a fifteen dollars pound to easily one hundred and fifty,

0:01:50.880 --> 0:01:52.120
<v Speaker 3>which is why you charge me.

0:01:52.240 --> 0:01:52.880
<v Speaker 2>Thank you.

0:01:53.560 --> 0:01:57.440
<v Speaker 1>M and Danielle. Talk to me a little bit about

0:01:57.440 --> 0:01:59.640
<v Speaker 1>you know, the collaborations you know that you have had

0:01:59.680 --> 0:02:02.160
<v Speaker 1>in the as with Tiffany for the Blue Box Cafe

0:02:02.720 --> 0:02:04.800
<v Speaker 1>or Ebon and some of the things that you and

0:02:04.920 --> 0:02:08.320
<v Speaker 1>Dinex your firm are getting involved with those collapse are amazing.

0:02:08.480 --> 0:02:10.640
<v Speaker 1>What can your audience look forward to?

0:02:11.520 --> 0:02:15.760
<v Speaker 3>Well, we, of course, I think after COVID, like I said,

0:02:15.760 --> 0:02:18.440
<v Speaker 3>we doubled up our business and many of them were

0:02:18.440 --> 0:02:22.760
<v Speaker 3>also collaboration but also partnership. For example, with Tiffany, we

0:02:22.880 --> 0:02:26.840
<v Speaker 3>are partner in their Blue Box Cafe at Tiffany and

0:02:26.880 --> 0:02:29.919
<v Speaker 3>they are opening a new one in California in Costa

0:02:29.960 --> 0:02:33.359
<v Speaker 3>Mesa and we will be also managing that one. Opening

0:02:33.680 --> 0:02:34.240
<v Speaker 3>this summer.

0:02:36.320 --> 0:02:40.280
<v Speaker 1>But I mean, you know, we're right across from Blue Medale'

0:02:40.320 --> 0:02:41.959
<v Speaker 1>right here a the flagship bloom Meydale's fifty eighth and

0:02:42.040 --> 0:02:44.560
<v Speaker 1>Lex they have like all these little restaurants on different

0:02:44.600 --> 0:02:46.280
<v Speaker 1>floors that are popped up in there is that like

0:02:46.320 --> 0:02:49.000
<v Speaker 1>the hot new thing like inside Bergedoff Goodman and some

0:02:49.080 --> 0:02:51.800
<v Speaker 1>of these, you know, whatever's left out there to partner with.

0:02:51.840 --> 0:02:54.000
<v Speaker 1>Some of them bring that high quality.

0:02:53.720 --> 0:02:56.200
<v Speaker 3>And I think it's an extension of service to their clients.

0:02:56.320 --> 0:03:00.680
<v Speaker 3>I think it's inevitable. And we do that also with

0:03:01.320 --> 0:03:07.600
<v Speaker 3>American Express at the Centurion Club as well, but also Avian,

0:03:07.800 --> 0:03:13.720
<v Speaker 3>I mean all those partners BMW, Avian andran Than France.

0:03:15.000 --> 0:03:17.680
<v Speaker 3>They're also very generous with charity and as you Port

0:03:17.720 --> 0:03:20.520
<v Speaker 3>City mid On Wheel here in New York and such

0:03:20.560 --> 0:03:23.120
<v Speaker 3>as Bloomberg as well. I've been very generous, and I

0:03:23.120 --> 0:03:26.760
<v Speaker 3>think it's important to be able to cross help each

0:03:26.800 --> 0:03:27.760
<v Speaker 3>other through that.

0:03:28.000 --> 0:03:30.359
<v Speaker 2>Daniel Ballude with US folks, of course, so many different

0:03:30.360 --> 0:03:34.279
<v Speaker 2>efforts at Danielle's and of course Lapavion and the Vanderbilt

0:03:34.280 --> 0:03:38.200
<v Speaker 2>and of course Cafe Ballu tucked Away with Maison Bards

0:03:38.280 --> 0:03:42.840
<v Speaker 2>Quiet and Intimate on sixty third Street. Alexis christopherus with

0:03:42.920 --> 0:03:43.960
<v Speaker 2>a question for mister.

0:03:44.440 --> 0:03:47.120
<v Speaker 5>I'm a huge fan of your restaurants, but I have

0:03:47.200 --> 0:03:50.240
<v Speaker 5>a question about the home clock. I'm an avid home clock.

0:03:50.280 --> 0:03:52.800
<v Speaker 5>What is the biggest mistake we make when we're trying

0:03:52.800 --> 0:03:53.400
<v Speaker 5>to cook at home.

0:03:54.360 --> 0:03:57.440
<v Speaker 3>Well, first is to have the wrong equipment. You got

0:03:57.440 --> 0:03:59.720
<v Speaker 3>to have the right butts and pans. You got to

0:03:59.760 --> 0:04:06.160
<v Speaker 3>buy the right ingredients. My wife extremely extremely careful on

0:04:07.040 --> 0:04:11.520
<v Speaker 3>the ingredients she buy for our children, Katherine, she really

0:04:11.560 --> 0:04:14.360
<v Speaker 3>want to buy organic. She wants to buy something that

0:04:14.520 --> 0:04:18.720
<v Speaker 3>is really responsible. But also after that, you got to

0:04:18.800 --> 0:04:21.599
<v Speaker 3>follow good chef with good recipe if you don't have

0:04:21.680 --> 0:04:23.360
<v Speaker 3>your own in your mind or.

0:04:23.279 --> 0:04:26.200
<v Speaker 5>Your and we follow them also good knives, right, you

0:04:26.240 --> 0:04:27.280
<v Speaker 5>can't undergo.

0:04:28.360 --> 0:04:29.760
<v Speaker 3>But I think what about.

0:04:29.560 --> 0:04:32.400
<v Speaker 4>The Mediterranean diet? Because I love it. I mean it

0:04:32.560 --> 0:04:34.680
<v Speaker 4>always comes up as being like one of the healthiest

0:04:34.680 --> 0:04:36.600
<v Speaker 4>diets out there. Why is this? Is it based in

0:04:36.680 --> 0:04:39.159
<v Speaker 4>olive oil? Yes, that's what it's all about.

0:04:39.240 --> 0:04:43.200
<v Speaker 3>But life is not about one diet only. I think

0:04:43.279 --> 0:04:47.200
<v Speaker 3>it's about being able to balance your diet with things

0:04:47.200 --> 0:04:52.599
<v Speaker 3>that are maybe not healthy driven, but delicious once in

0:04:52.600 --> 0:04:55.400
<v Speaker 3>a while, and things that are healthy driven. I think

0:04:55.480 --> 0:05:00.159
<v Speaker 3>breakfast is something important that one should care for what

0:05:00.279 --> 0:05:01.480
<v Speaker 3>they eat at breakfast?

0:05:01.560 --> 0:05:03.560
<v Speaker 4>I think because that's a meal that I was telling

0:05:03.640 --> 0:05:05.800
<v Speaker 4>my kids that cheffalude.

0:05:05.800 --> 0:05:08.400
<v Speaker 1>You know the big, the big trend of farm to table, right,

0:05:08.440 --> 0:05:10.120
<v Speaker 1>and I mean you say you buy the best ingredients.

0:05:10.120 --> 0:05:14.120
<v Speaker 1>Everyone's going to say exactly like and and so my

0:05:14.240 --> 0:05:16.560
<v Speaker 1>question is we go to these farm to table places

0:05:16.600 --> 0:05:19.560
<v Speaker 1>and you don't really know you know where it's coming from.

0:05:19.640 --> 0:05:22.040
<v Speaker 1>Sometimes you don't even taste the quality. But at your establishments,

0:05:22.040 --> 0:05:24.960
<v Speaker 1>oh my goodness, know, and you taste everything. So talk

0:05:24.960 --> 0:05:27.200
<v Speaker 1>to us a little bit about keeping that vibe, keeping

0:05:27.240 --> 0:05:30.039
<v Speaker 1>that brand intact. You know, who do you partner with?

0:05:30.080 --> 0:05:30.760
<v Speaker 1>How do you do that?

0:05:30.920 --> 0:05:34.599
<v Speaker 3>Of course, especially in us springtime is here, we won't

0:05:34.800 --> 0:05:38.200
<v Speaker 3>work with all our farmers local farmers, of course, we

0:05:38.200 --> 0:05:42.760
<v Speaker 3>we have an incredible decade of relationship with them, and

0:05:42.800 --> 0:05:45.120
<v Speaker 3>we can't wait for them to bring things to us. Yes,

0:05:45.360 --> 0:05:48.720
<v Speaker 3>but otherwise we have suppliers that are very realible and

0:05:48.800 --> 0:05:52.200
<v Speaker 3>they know the source of their ingredient. So it's important the.

0:05:52.200 --> 0:05:55.719
<v Speaker 2>Videos out on corn syrup. I honestly, I've learned so

0:05:55.920 --> 0:05:59.200
<v Speaker 2>much about my lousy diet. Why are Americans fat?

0:06:00.320 --> 0:06:05.640
<v Speaker 3>Sugar? It's bad I mean, my wife cant Train is

0:06:05.720 --> 0:06:10.440
<v Speaker 3>really studying nutrition and are really fighting about the addition

0:06:10.800 --> 0:06:17.320
<v Speaker 3>of terrible sweetener in product. And I think it's it's

0:06:17.360 --> 0:06:20.760
<v Speaker 3>not good for your health. But with moderation, it's okay

0:06:20.880 --> 0:06:24.480
<v Speaker 3>to have a wonderful dessert. We do make delicious dessert.

0:06:24.560 --> 0:06:25.760
<v Speaker 2>Oh you do, I did not know.

0:06:26.000 --> 0:06:27.440
<v Speaker 4>Oh, yes, you're chilling me.

0:06:27.880 --> 0:06:30.560
<v Speaker 2>Now, what's your next project nationwide?

0:06:31.400 --> 0:06:35.640
<v Speaker 3>Well, locally, we're opening Brass on the Upper West Side

0:06:36.160 --> 0:06:39.600
<v Speaker 3>and that was where Bullistudent Baburu was and we after

0:06:39.680 --> 0:06:43.839
<v Speaker 3>twenty years, we readid the entire space across from Lincoln Center.

0:06:44.520 --> 0:06:47.039
<v Speaker 4>I see that under construction, very excited at the.

0:06:47.080 --> 0:06:50.119
<v Speaker 3>End of July, and that will be a fantastic place

0:06:50.160 --> 0:06:52.920
<v Speaker 3>where you can come from two to twenty people there.

0:06:53.400 --> 0:06:56.240
<v Speaker 3>And you know, we created a new catering company called

0:06:56.320 --> 0:07:01.520
<v Speaker 3>crisin Bury, New York, and that's encompassing. The interesting part

0:07:01.680 --> 0:07:04.360
<v Speaker 3>is that I just don't have fine dining like Danielle

0:07:06.600 --> 0:07:08.960
<v Speaker 3>or at the Door, but I also have casual restaurants

0:07:09.000 --> 0:07:14.400
<v Speaker 3>like Grata, and so we can definitely offer at all level,

0:07:14.440 --> 0:07:17.520
<v Speaker 3>even a pisserre bulue where you can have a sandwich

0:07:18.000 --> 0:07:20.880
<v Speaker 3>and a salad from me for a very reasonable price.

0:07:20.960 --> 0:07:23.680
<v Speaker 2>We're out of time. I'm sorry you're going to rehearsal

0:07:23.720 --> 0:07:27.760
<v Speaker 2>for my new show today in Scarlett, we're catering. McDonald's

0:07:27.760 --> 0:07:32.960
<v Speaker 2>is catering well. Next time. We'll do better next time,

0:07:34.640 --> 0:07:38.200
<v Speaker 2>and again for all of us in New York. Your

0:07:38.280 --> 0:07:40.760
<v Speaker 2>charity efforts during the pandemic just.

0:07:40.760 --> 0:07:44.520
<v Speaker 3>Extraordinary well and continue to do absolutely.

0:07:44.120 --> 0:07:47.320
<v Speaker 2>Ten ballot with us in many different locations across this

0:07:47.440 --> 0:07:50.280
<v Speaker 2>nation and truly worldwide as well.

0:07:50.480 --> 0:07:55.960
<v Speaker 6>In Montreal, Monday, six of the eight, I think we

0:07:56.040 --> 0:08:02.000
<v Speaker 6>have a charity fund raising at Priani Downtown for City

0:08:02.040 --> 0:08:03.520
<v Speaker 6>Mill on Wheels where.

0:08:03.280 --> 0:08:06.920
<v Speaker 3>There'll be fifty chefs and thousand people. So there's a

0:08:06.920 --> 0:08:07.840
<v Speaker 3>few ticket left.

0:08:08.080 --> 0:08:10.800
<v Speaker 2>Very good. Remind me, did I eat it at Daniel

0:08:10.800 --> 0:08:11.920
<v Speaker 2>Balloon in Montreal?

0:08:12.200 --> 0:08:12.840
<v Speaker 3>Yes, of course.

0:08:12.880 --> 0:08:16.120
<v Speaker 4>Small Toronto we have Riz Carleton.

0:08:16.200 --> 0:08:18.760
<v Speaker 3>I think in Montreal we have about twelve restaurants

0:08:18.760 --> 0:08:24.280
<v Speaker 2>Across the way you go away, Daniel Blood greatly appreciated

0:08:24.320 --> 0:08:24.520
<v Speaker 2>here