Hi, my name is Litong, today I’m going to talk about one of the famous chefs in the world – Daniel Boulud, a French chef who great dish for people.To start things off, he has more than 10 restaurants in the U.S. and has made more than 25 receipts on his own. He is from France and was born in 1955 March 25, he was raised on a farm and taught by many famous chefs. Between 1969 – 1972 Daniel had his first experience by working in a kitchen under chef Gérard Nandron, at the two-Michelin star restaurant Nandron in Lyon, France. In 1972 Daniel was a finalist for the best culinary apprentice in France. After that year, Georges Blanc another famous chef saw his talent and offer him to work under his three Michelin star restaurant – Mère Blanc, which is located in Vonnas, France. Soon Daniel left the restaurant took a challenge and work in the three Michelin star restaurant Le Moulin de Mougins, in Mougins, France under Roger Vergé first as a cook. Daniel did not stop there he felt like he can do more and in 1976 he had his first experience working abroad at The Plaza Hotel, a four-star hotel in Copenhagen, Denmark. In 1980 Daniel got hired in the voted number one restaurant in Denmark under Jan Hurtigkarl – the owner of the restaurant at Les Étoiles. After that Daniel decided to leave France, and flight to Washington D.C. and became a private chef for Roland de Kergorlay, Ambassador of the European Commission. Daniel took over as Executive Chef of Le Régence when he joined the kitchen at the Plaza-Athenée Hotel in New York. Daniel was named Executive of ionic restaurant Le Cirque in New York City and earned a four star review in The New York Times news. In 1992 Daniel earned his first James Beard Foundation Award as “Best Chefs in America.” In 1993 Daniel opened this first restaurant which is called Daniel on the 76th street in the Manhattan’s Upper East Side.