Special Sauce: Daniel Boulud on Making Airplane Food Taste (Pretty) Good

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[Photograph: Helge Kirchberger. Braised lamb shanks photograph: Vicky Wasik]

In part two of my illuminating interview with French-American super chef Daniel Boulud, he and I talk about—believe it or not—airline food. Daniel has designed some business class meals for Air France, and the airline flew me over to Paris to experience his food in the air. While the food was tasty, it wasn't perfect. (Having worked on airline food as a consultant, believe me when I say that "tasty but not perfect" is about as good airline food is going to get.) I asked Daniel how it felt to work within the constraints of airline food preparation, particularly as a self-confessed obsessive perfectionist. "I enjoy the challenge," he replied. "And I hope people appreciate the fact that I'm just trying to elevate the offering."

Daniel also talks about a remarkable older book of his, Letters to a Young Chef, which he has updated and is being reissued in October. I asked him about the qualities a young cook has to possess to become a successful chef-restaurateur. "You have to have the passion for hospitality, the passion for making people happy," he said, adding that that passion has to come through in a "respectful, intelligent way."

Daniel has a whole lot more to say about his career and his success in the restaurant business, and he also lets me in on how he'd like the world celebrate a hypothetical Daniel Boulud Day, and on which band he'd like to perform at his last supper. You'll just have to listen to the episode to find out.

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