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A few weeks ago I met with Chef Daniel Boulud and I was amazed by his energy, wit and expertise. He’s considered one of the top 10 chefs in the world; he’s been given many awards; he’s the author of several cookbooks and Café Boulud in New York city is one of the top restaurants in the US. And that’s not all – as we all know, chefs work from very early in the morning to late at night. But Chef Boulud doesn’t stop there. He holds after hours parties for other chefs and friends. These start at midnight where they cook for each other. After Hours has been made into a television series. Are you out of breath yet? I am. He’s really the original energizer bunny.

Interview

Gassenheimer:

With all he has on his plate, I asked him how he keeps up the Boulud standard of quality in all of his projects.

Boulud:

I have excellent chefs working for me. They all want to expand into new venues. I train these trusted chefs to run the new restaurants and then keep a close eye on the project.

Gassenheimer:

You mentioned that you ask your staff to bring their Moms to the restaurant to cook for you. Are you interested in home cooking?

Boulud:

I love to get inspiration from all sources. Many home cooks have wonderful ideas that I can incorporate into my new recipes.

Gassenheimer:

What are some tips on how we can make chef-inspired dinners at home?

Boulud:

Keep the recipes simple. I like to make one-pot meals on Sundays with my family. To make sure everything cooks at the same time, I cut all of the food the same size. Use the best ingredients you can find for good flavor and best results.

Gassenheimer:

Your After Hours parties and television show is fascinating. You mention that Chefs have a chance to cook for themselves, not guests. What do they cook?

Boulud:

They cook foods that they don’t necessarily cook in their restaurants. For example, Chef Eric Ripert from Le Bernadin restaurant in New York City is famous for his seafood. He made an enormous paella with meat and seafood. He even brought his own pan and burner.

Chef Boulud’s Sunday Supper

Try one of Chef Boulud’s Sunday Suppers from Linda Gassenheimer’s Dinner in Minutes columns. Click on the columns icon on the www.DinnerInMinutes.com home page for a link to the column.

Fred Tasker’s Boulud Wine Suggestions

Fred Tasker is the wine columnist for the Miami Herald and appears each week with Linda on her Thursday, Food News and Views segment on WLRN National Public Radio.

I have to say I enjoyed the way Boulud’s Cooking in New York City book described a meal, or a dish, then talked about the wines that would go with it. Although I also have to say I leafed through the book at first in the same way I read the Sports Illustrated swimsuit issue – with great admiration but little hope of consummation.

He describes a long lunch with the American wine critic who loves French wine — Robert Parker. Wow. What wine does one serve to Robert Parker? He starts with Vietnamese soup, with a fancy white Bordeaux — Chateau Haut Brion Blanc. He goes on to baby lamb, with a fancy red Bordeaux –Chateau Latour. And with the post-luncheon cheese plate, it’s an even fancier Bordeaux – the Chateau Margaux, vintage 1900. I could lunch that way every day — except that I would have to sell my house.

But later he does bring it back to something I might more dream of more realistically — He set out to show that the French can outdo even the Americans in the gourmet hamburger, with the famous db burger – made with truffles, foie gras and short ribs braised in red wine. And of course, he makes it to go not the usual American accompaniment of beer, but with red wine. And in this case, a much more affordable Cotes du Rhone by Chapoutier. Now, this I can picture myself doing. Thank you for that.