Raised on a farm in a small village outside of Lyon, trained under French Master Chefs including Georges Blanc, Paul Haeberlin and Michel Guérard, named Chef at a noteworthy Manhattan restaurant at age 28 – the journey is that of Jean François Bruel, named Executive Chef at DANIEL in 2003. Like his mentor. Daniel Boulud, Jean François has a talent for combining the best of French and American cooking – fusing traditional techniques learned in France with fine international and American ingredients and the open-minded approach and spectrum of tastes New York City inspires. Jean François Bruel is firmly at the helm of the kitchen of DANIEL, where he leads a team of over 30 cooks and sources the finest ingredients from around the world at a restaurant that has earned four stars from The New York Times, two stars in the Michelin Guide, named #8 on Restaurant Magazine’s list of the “World’s 50 Best Restaurants” and recognized with a prestigious James Beard Award for ‘Outstanding Restaurant’. Free for current career students and alumni; general public, $40.
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