Mitchell Davis is joined by American chef in Paris Daniel Rose, chef/owner of Spring restaurant in France. He discusses his education in Paris and the parallels between his philosophy studies and cooking. Hear Rose talk about the importance of cooking in French culture and the way in which he came to cultivate an incredible relationship with French cooking that eventually led to the opening of Spring. Learn about Rose’s experience as a young cook in France and the invaluable knowledge he gained that he now passes on to his team. Tune in as Rose talks about opening a restaurant and what excites him in the culinary world today. This program was sponsored by Academie Opus Caseus.
“A restaurant, in a way, is a very superficial thing. It’s an equilibrium of the very sacred and the very superficial. Something about it excited my curiosity.” 08:00
“There was a period when there was nothing more delicious in the world than French cuisine and there’s a reason why.” 19:00
–Daniel Rose on Taste Matters