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Far from being stuck in a laboratory in his formative culinary years, he began cooking professionally in his late teens. He earned his chef certification at Southeast Community College near his hometown of Fairbury, Nebraska and his culinology degree at the University of Nebraska-Lincoln. Unlike ...
Well, Daniel Boulud says that he thinks young cooks who train in a kitchen rather than a school "deserve to have a valid certification" of their experience. "I think what's important in that is then the chef has to be accredited so we know he's going to take care of that apprentice,...