Branding From The Ground Up!
Cookwork Perspective: The career path of a chef is something to be closely guarded especially with so much competition between chefs. However, for those chefs that make it to the Executive Chef level, there will come an opportunity to develop yourself as a brand. Do you know how to start this process?
Chef Daniel Boulud on Building A Brand
Chef Daniel Boulud sits, calmly but quickly stirring his espresso. He doesn’t add milk or sugar but chooses to drink it black. He pairs it with bottled water served cold in a red wine glass. Boulud is in his office, a glassed-in space located above his kitchen in Daniel, the first restaurant he opened in New York over a decade ago. He’s reviewing the menu for Wednesday’s celebration. Another of his restaurants, DB Bistro Moderne is turning 10, as is it’s most popular item, the gourmet DB Burger. Speakeasy caught up with Boulud to talk about evolution of a chef into a brand as well as his bevy of restaurants, both nationally and internationally. Read more...
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Source: The Wall Street Journal