Chef Daniel Eddy of New York City’s Rebelle restaurant is at the forefront of a movement of young American chefs going back to the future by cooking their own personal take on French Cuisine. As Rebelle approaches its second birthday, we talk to Daniel about his unique style, what this movement feels like from the inside, and the market conditions that led him to recently introduce an all-day dining menu. Broadcast in the thick of Winter Storm Niko we also take a few minutes to discuss the effect of weather on the day-to-day life of an urban kitchen.
“We’re really so much an industry about creating memories. That’s something we all value.” – Daniel Eddy