#191 Chef Daniel Boulud-A Michelin Star Chef on Pursuing Your Dreams, Developing Your Skills and the Lessons Learned from Mentors!
What Got You There with Sean DeLaney
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Restaurant Management
I think part of this experience in the restaurant is to really never always have standard, but never standardize everything to the customer. And so, you know, sometimes it's that balance of knowing, reading your customer is very important and knowing who you are dealing with. I mean, I'm even thinking when my wife and I, when we go out and have a great meal, it's more about just the food. It's the experience we have where we want to have that and relive that again. You were starting to talk a little while ago about coming to America and coming to the States. That must have not been easy to do.
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