David Bouley on Becoming a Chef

Chef and restaurateur David Bouley talks about how his French family's way of cooking influenced his own culinary path

Released on 3/6/2013

Credits

Starring: David Bouley

Transcript

00:00
(upbeat music)
00:08
Chef Bouley, thank you so much for having me here.
00:10
You're welcome.
00:11
I, as you know, am a long time fan
00:14
of you and your cuisine, and we're here
00:17
at this very beautiful restaurant
00:19
that you have now, the newest incarnation of Bouley.
00:22
You've had such an interesting career so far,
00:25
it's been so stellar, it really has been.
00:28
And it's so extraordinary because
00:29
you didn't grow up in a family
00:31
of restaurateurs or
00:32
No, I grew up in a French family
00:34
that had probably greater skills at that time
00:37
than any restaurant I ate in.
00:39
Yeah, I can remember in high school
00:41
eating at what I thought was going to be
00:43
the best French restaurant in the area.
00:46
And I remember thinking, telling my brothers
00:49
and my mom that the family,
00:52
particularly my grandmother's cooking
00:53
was far superior because they had a big farm
00:57
and they raised rabbits, and chickens
00:59
and pheasants, made their own wine,
01:02
their own cheese, they had goats.
01:03
I always tell the story that when I was 7-years old
01:06
I was pulling a peach off of one of our peach trees
01:09
and the branch's bending down like this,
01:12
and my mother is taking my hand
01:14
and saying let go of the peach
01:16
and she put my hand on another peach and pushed my hand up.
01:18
But when my hand came down there was a peach sitting there.
01:21
And she said, That's the one to eat.
01:24
And when I ate it, my oldest brother
01:26
had to put the hose on me because I had
01:28
so much sugar everywhere and the bees were coming after me.
01:31
And the peach was like a balloon of sugar, it was amazing.
01:35
Those ingredients can yield the great meals.