don't do what i want i'm going to do something bad for the country. nonetheless there's a long history of negotiating on these things. and i believe that the president and the democratic leadership in the congress can and should find a way. one way would be to figure out how to get the issue of entitlements center stage which the republicans say they are concerned about, talking about and doing something about it are two different things. >> don't you think they are? >> well, let's put it this way, charlie. the criticism of obama has been that he wouldn't touch medicare on social security. he cut medicare 600 billion dollars in the affordable care health bill for which he was attacked in the campaign. >> rose: even though the republicans what paul rand was suggesting cut an equivalent amount. >> that's right. but they attacked him for cutting that amount. secondly, he proposed in his budget changing the formula for cost-of-living adjustments and social security, a major item.

to which democrats generally and seniors are very hostile and the chairman of the republican national committee attacked him the fix day for this assault on seniors. so i mean both sides do this. they say we want these cuts in general but when you get specific about it it's very, very hard to do. >> rose: because of bad politics. >> it's bad politics to do something that people don't like. >> and they like medicare. >> people like medicare and they like social security. >> right. one of the interesting intellectual things occurring is that the opponents of the affordable care act use the eye didn't call argument that was used against medicare and social security. it's socialism, it's socialized medicine. and yet not one of the o uponants certainly in the congress would ever dare to stand up and say let's repeal social security. let's repeal medicare. so i think one of the fears is that the affordable care act might work. and then enter the same hollowed status as both social security and medicare have in the american --

>> but there is an alternative argument to that, which is even some people who like republicans say, or republicans themselves say this is been the wrong strategy to try to defund it here. if we just simply let it be enacted it's got so many flaws it's going to be perceived badly. and we'll have a huge campaign issue in 2014. >> that is a more logical argument for what to do if you are's against it. i don't have to -- >> or if you don't, if you think it's flawed. surely if you define it as being imperfect that's true of everything. we have changed social security many times. we will change it again many times to adjust to changing circumstances and needs. we've changed medicare many times. the notion that any legislation as massive and sweeping as this isn't going to be changed is simply incorrect and inconsistent with history and reality. affordable care will be changed. it was itself a compromise.

and so it's going to be adjusted change. i think over time providing health insurance for the 40 or so million americans who don't have it will be seen as a positive step, as it should be seen. >> this was said in this morning's conversation, by republicans and even some reporters raised this question. by adding sequestration as a condition, did the president miss a chance to already have a deal? because the president and everybody i talked to, you know, from the head of the imf or world bank, i haven't talked to all of them recently, but they have said in the last 24 hours it would be disastrous. so did the president make a mistake by including sequestration as part of a condition for an agreement on the debt ceiling just to extend it. >> i'm not there, charlie. so i done know what goes on. and so i can't say whether he said that or didn't say

that. whether if he did it was a mistake or not. i do know that when you're in genuine good faith negotiations as i've been many times in this position, on the budget, you go back and forth. what about this, what about that. you make suggestions. you float ideas. one is rejected. you try something else. that occurs if you have good faith. if you don't have that, it's-- you're not dealing in good faith. and so what someone said or didn't say in a private discussion, i don't know. i do know that the one remarkable thing about this whole effort has been the relative clarity and consistency of the president's position. he is prepared to negotiate everything after 9 government is opened and the debt limit is extended. >> so he's prepared to put obamacare in terms of reform on obamacare, he's prepared to talk about the entitlement reform. he's prepared to talk about everything. >> yes, absolutely. >> including revenue

enhancement or tax increases or tax cuts, everything's on the table. >> i think everything is on the table. anybody can raise what they want. the republican definition of negotiations, at least on the house side has been we want to use the closing of the government and the debt limit extension as leverage in the negotiations to get our position. and if we don't get our position accepted then we're going to close the government and not extent the debt limit. >> is that the republicans including john boehner and the republican leadership or is that simply those 20 to 30 members of the tea party. >> well, if it was only 20 or 30 members of the house, they wouldn't be where they are today. it's obviously many more. >> rose: 20 or 30 could not hold the house hostage. >> that's exactly light. >> rose: even though john boehner might be worried about them because it affects his speakership. >> well, he has adopted the rule that says that if a majority of the republicans and the house caucus are not for a position, he won't put

it up for a vote. that's why you have this unfortunate situation now where it's pretty clear that there are enough republicans in the house to join with democrats, all of the democrats to pass a clean, continuing resolution and reopen the government immediately. he won't -- >> like defunding medicare an all that. >> that's right. so he won't let a vote occur because he's yielding to the views of the majority of his caucus but 20 doesn't represent a majority of the caucus so it's much more than that. >> when you were the leader, the republican was bob dole. dow like him? >> i like him a lot. >> now it doesn't seem that's the way it is between mitchell and reid-- i mean harry reid and mccobble. >> yeah. >> a few minutes after i was elected senate majority leader one of the first calls i made was to bob dole. and i asked him can i come and see you. he said yes, of course. i went to his office, and i said to him you've been here 30 years. i've only been here a few years am you know a lot more than i do. but i do know these jobs are

very difficult if not impossible, and there has to be some level of trust between us. and so i said i'm here to tell you how i intend to behave toward you, to ask you to behave that way toward me. an i then said the simplest of things. i'll never embarrass you, i won't insult you, i'll never surprise you, that is important in the senate. he was delighted. we shook hands and for six years i as majority leader and he as minority leader never once did a harsh word pass between us in public or in private. and to this day we remain good friends. and when i go to washington i visit him when i can. he's a terrific guy. >> rose: but do you think that is the relationship between harry reid and mitch mcconnell. >> i don't know. i don't think it is. but i'm not on the inside and so i don't know what goes on in private discussions. although i must say, charlie, just today i heard them both speak on the radio. >> rose: saying. >> saying very nice things about each other. >> rose: and the like leehood of a deal. >> like leehood of a deal.

let me be clear. dole and i disagreed on many, many issues, probably most issues. we have very vigorous debates. but they were on the merits and we won some, he won some. others we compromised. i don't think it's necessary to have personal hostility and acrimony to represent vigorously and fairly a party position. that i think is a big issue. >> rose: just because you are part of the kind of conversation taking place, boehner has supposedly said will never let a default happen. we may go right up to the edge. and we will go up to the edge. but if you know that, doesn't that make your negotiating position, if you are a democrat, much easier? >> just simply keep saying no. and so we eventually will recognize that he's got to do something. >> it doesment but if he changed his mind he wouldn't be the first political leader to change his mind on an important issue. >> so i wouldn't -- >> you condition count on that. >> i wouldn't take that as

cast in iron. you make various statementsment just look at the republican position in the house, over the past two weeks. it's been one thing after another, first it was defund medicare. that didn't fly. then it was delay medicare. that didn't fly. then it was -- >> that-- apply means the president will not accept it. >> that's right. it didn't get anywhere in the process. >> because they knew that if they went to the senate side, because -- >> it wouldn't prevail and the press would be-- anyway. >> so their position has constantlyivity should. i will say for o billiona he has been remarkably consistant on his position. now i think it's time to bring it to a conclusion. the debt limit ceiling expires in a couple of days. all of the political points that are going to be made have been made. and i think the president is in a strong position to produce the result that reopens the government, that extends the debt limit. hopefully for a longer rather than shorter period.

and enables us to get back the important task which is getting our economy moving again. that will do more to deal with the deficit than all of the wrangling the congress could ever produce. a strong economy, job creation, employment, income rdz growth. >> economic exchanges. that is what this country. >> did we need in this a negotiator, did we need somebody like george mitchell in the middle of these, everybody. >> we have a lot of people involved. there are a lot of -- >> so there wasn't a need to have somebody speak to both sides. >> i don't think. >> in the congressional process i don't think that works. >> it doesn't. >> i don't-- they take their prerogative pretty -- >> and i think they should. when bob dole and i negotiated and we had the house membership tom foley, bob michael, speaker gingrich and others, we didn't invite third parties in. i don't think that would get very far. >> rose: wouldn't get very far would, it.

you and i had this conversation out in aspen last weekend along with bob wooden and others, this president is criticized even by his own party because he doesn't seem to pay attention to him. there have been no phone conversation, no dinners, no let's just kickback and talk. >> first i think there have been some phone callsment and i think there have been some dinners. i think the criticism is not enough of them. >> rose: but when you say that, you have to talk about how many there have been. when you have democratic senators say maybe two calls and you know, four years. >> it's called schmoozing. >> rose: yes, it is. >> it's a good thing to do. and i think the president should do more of it. but i think that the effect of what he has or hasn't done is grossly exaggerated by the crit ims. it's marginally helpful. but in the end, members of congress vote on what they think is best for their constituents and what their conscious and judgement tells them. and it's kind of an insult

to a senator to say that if the president would just put his arm and him he is somehow going to --. >> rose: they're not really saying that. they are saying if, in fect, you spend time with people, it's not that i need the president to put his arm around me t is that if i spend time with people you get to know them and what bob dole had, trust. that's the point. >> and that is a valid point but a president can't do what bob dole and i did. because there was one of him and one of me and you get 535 members of congress. so no president can have the kind of relationship i had. >> rose: but we're not talking about 435 members. we're talking about with the speaker of the house. the argument is ronald regular and and tip o'neill had a relationship. >> i think that has become a myth too. they had a decent relationship. but the notion that they went and had a drink and settled everything, i think that is exaggerated. >> rose: chris matthews just wrote a boll book about it. >> i think that the whole notion of obama, it's good to do. but charlie, i asked you out there, who is generally

regarded as the person who is the best schmoozer. >> lyndon johnson. >> he wasn't a schmoozer. he was a pusher. bill clinton, really. >> bill clinton, right, right. >> when we took up clinton's economic program in 19923. >> yeah. >> he was a schmoozing day and night with the republicans. >> rose: yes, he was. >> dinners, lunches, meetings back and forth. when we came to a vote, every single republican in the senate and the house voted no, without exception. scioscia moozing is goodment but it has its limits. it's sort of like i drink orange juice every day and it's good for me but it isn't going to cure my cancer or prevent me from getting diabetes. >> rose: but there is also this, know, i mean my point is simply that there is too much distrust in washington. >> there is. >> rose: they don't believe if i do this, will you take advantage of me. you will in the end so i'm not going to do this because you will blindside me. >> right. >> rose: that's the problem,

isn't it? >> that is a problemment it's not the only problem. >> rose: okay, one. what are the other problems y we come up with this, and all they do is kick the can down the road. >> another problem is that because of the gerrymandering that now occurs, you have the vast majority of members of the house of representatives are elected from districts that are safe for one party or the other. that means that you know right now, charlie, you know who's going to win in about 4-- 375 of the 435 districts. >> rose: because 70% of the voters in that district are one party or the other. >> changing. that means that the pivotal moment in american elections for the house of representatives is not the general election. >> rose: it's the primary. >> it's the primary. and as we all know, we have low participation even when we have a hot presidential race, and miniscule participation in the nominating process. and as a result, the members of the house know that their

election depends upon the primary process and that gives the tea party on the republican side and those who are more idea logically left and say rigid on the democratic side disproportionate influence in the workings of the party. i saw a house party, house member who is tied to the tea party stand up on the house and say we can't compromise. compromise is the problem. compromise is a source of our problems. and one of the commentators, not a charlie rose but another commentator said how can that be in i a country of 300 million people, very diverse like this. i will bet nine out of ten americans don't agree with him. and the other commentator said yeah, but he's talking to the one. the one who is going to participate in his nomination and therefore his election. and you can see it right now in the republican party, the tea party, are threatening to run candidates in the primary, against anybody who quote caves in on this issue. cave in is another word for

compromising. >> and they say it's about principles, not compromise. >> well, everybody says it's about principles. everybody who is position i've ever contested or dealt with says this is a matter of principles. >> why do you think people are hostile to obamacare? >> well, first off i think. >> a misunderstanding. >> no. >> or there is something about it that they have a good point. >> let me clarify one thing. >> the polls show that a majority are opposed to it. but if you analyze the polls you'll see that within that majority there's about 15% who are opposed to it because it didn't go far enough. they favor a single payor system, a medicare for all. so if you add them to the supporters, you can actually get a majority who are for it. secondly, look, it's subject to misunderstanding. a television late night host ran a series of videos on the street just a couple of weeks ago. and he said to people what do you think is better,

obamacare or the affordable care act. >> they are the same thing it's the same thing. oh, we like at fordable care act but we're not for obama care. there's a lot of misunderstanding. and rarely in history have you had the extent of organized opposition to prevent it from being implemented that you have today, particularly from the states that are governed by republican governors who won't extend medicaid, which is an effort to defeat the purpose of the act. >> reminded me of the vote, in one of those town meetings that one. candidates having said you tell the government to keep its hands-off my medicare. that's what they think. >> my medicare, not the governments. >> well, that exists throughout the country and you have to deal with it. i think it will be a rough beginning. it will be confusing and complex but in the end i think it will work. and i think that's the real danger. >> rose: you think we're about ready to get past this,. >> i really do believe it and i think within the next 48 or 7 it 2 hours it will

happen and i obviously hope very much that it does. >> rose: let me turn to other issues quickly because of your experience with foreign arena. what do you think about the iranians and the negotiation that is taking place with them over whether they will, because of the pressure of sanctions or other reasons say we'll forego, didn't have it in the first place but will prove to you that we will dismantle our nuclear effort. >> the sanctions clearly have had an effect. those who oppose the sanctions on the grounds that they would be meaningless and wouldn't do the job i think have been proven to be mistaken. the real question is have they been successful enough to prompt a realistic change in policy by the government of iran. now it's interesting. president rouhani said what the ayatollah khomeini had previously said. we iran do not want nuclear weapons. the problem is their actions

are inconsist want those statements. >> rose: right, in terms of the level of centrifuges they have and all of that. >> and misleading the inspectors. >> rose: not allowing inspections within that's right. and not declare facilities that they are required to declare. so the real question is they now have the opportunity to demonstrate what they say is their government policy, is in fact their policy. that is their actions are consistant with that policiment and i believe that the president is correct when he says we must engage on that issue. we have to be careful. we have to recognize that we're dealing with people who have made mistaken and misleading statements about this in the past. and you also have to, charlie, consider this. there are nine countries with nuclear weapons. in every one of those countries a large majority of the republican believes that their country should have nuclear weapons. it's others who shouldn't have them. we should not expect iranians

to be different from everybody else in the world. >> meaning that. >> meaning that the government policy with respect to nuclear weapons is not a source of the disconsent within the country. the source of discontent is on economic-- . >> rose: and other issues. >> right. >> rose: for some of them it is a nationalism issue. >> is a nationalism issue. >> a country that goes back 2500 years although it is a divided country. only about half are petitionan, the other half are minorities. they have tremendous internal problems. the real danger, the greatest dang certificate if iran gets a nuclear weapon t will trigger a nuclear arms race in the middle east and it could extend to asia be and other places. only nine countries now have such weapons. although many dozens of countries have the capability of producing such weapons, they voluntarily refrain from doing so, in reliance of the united states, our policies and defense. and i think if that cracks then we'll february in a far more dangerous world ten, 20 years from now. >> rose: syria, what do you

think about the negotiations going on there and what secretary kerry says is a obvious effort on the part of the syrians to dismantle their chemical weapons. >> well,. >> rose: he does say that. >> he does say that. and i hope they will do so. it's a very complicated and difficult situation with no good outcome. that's the first point to be made. there is not this is not a case of a good outcome and a bad outcome. all the outcomes are to the going to be good from our standpoint. i do think it's regrettable effp a saad in power, at least until next summer when the completion of this destruction occurs, assuming it occurs on time. and i think the united states must make it clear that our policy that a saad cannot remain has to be maintained and made clear to all concerned. >> then the question comes what happens after a saad? >> then history is replete

with examples, charlie, where violent revolutions removed dictators from power, and replaced them with worst dictators. the best example and most obvious one is russia where people-- . >> rose: iran too. >> but russia. >> worked on some cases. >> and so it happens. and these revolutions take a long time. in the united states in a much simpler era, much single-- simpler from the time of fighting ened until our government was created it was 8 years. in france, 50 years, in england more than 200 years. these revolutions, counterrevolutions back and forth, i think what's happening is a major resetting of the middle east in the arab world, basically going back to the lines that were drawn by the western powers after the first world war, creating entities that had never previously existed. >> by winston churchill and others. >> and others. and so i think it's going to take quite awhile and the outcome remains very much in

doubt. we should i believe continue to press and support those who -- >> but you've got to be alarmed when you see the number of people coming in who have, you know, radical fundamental islamist points of view. and are disengaginging the relationship with the more moderates, you know, and being accused of committing atrocities that have been in effect, you know, that's been the indictment against the a saad regime. >> very much alarmed as should everyone in our country and the western world be right now. >> and russia too. >> right now, russia more than anywhere. right now there are 7 billion people on earth. one out of five is muslim, about 1.2 billion. when the population reaches between 9 and a half and 10 billion in the next 40 or 50 years, one out of three will be muslim. there will then be 30-- muslims which is -- and

its sunni shi'a split which has existed from the beginning of-- . >> rose: which is happening in syria. >> is happening in syria, happening in pakistan, spreading, it's accelerating so it's a very, very dangerous period. and we in the united states have to be very careful and pick and choose where we will intervene. >> rose: thank you for coming. >> thank you w former majority lead are of the united states senate, back in a moment. stay with us. dan daniel ball ud is-- boulud is here. "the new york times" has said certain restaurants can knock down the barriers between you and happiness for a few hours. every taste seems to transport you to another world. daniel which turned 20 this year can make you feel that way. daniel has six other restaurants in new york and several more around the world. he has written a new book it

contains some of his favorite recipes. it's very heavy and explains the principleses of cooking it is called daniel, my french cuisine. i'm please food have daniel boulud back at this table. welcome. >> hello, charlie. how are you. >> rose: why wall call it my french cuisine? >> well, i've been for three decade in new york. and i don't think you could take the french out of me. >> rose: good for you. >> and that has been the source of inspiration for me. it has been the cuisine i always practice, the cuisine i learn. the cuisine i practice but i think it has evolved also over the years. >> rose: where did you grow up. >> i grew up in lyon. >> rose: that is what i thought, which is a great capital -- >> it is the-- of chef in france. >> rose: why is that? >> because i think certainly in the past there was the biggest concentration of star restaurants around lyon and also i think all the food were an amazing representation of the best of its craft, not only

restaurant but also from upscale restaurants to casual restaurants. and also chocolatery, pat is ree, and i think lyon is a town where you think of lyon you think of food, you think of paul-- . >> rose: you do think of him, of course. when i think of it i think it is a place you go to eat f are you going to lyon, are you going to eat. >> and today, they have the most amazing festivals for the light, festival of light on the 8th of december. and it's also something where no city in the world creates something so unique around light. >> rose: so what is the-- what is french cuisine. >> well, my french cuisine is the application, the ingredients. first french cuisine like many other cuisine it start by the ingredients. and i think you have to have impeccable ingredients am you have to have, of course, the seasoning is a balance.

and french cuisine i think the-- is in the seasoning. >> rose: but let me stop you there. great chefs always say that. rene is doing the best foods that he can find in denmark. >> absolutely, in denmark, absolutely. >> rose: but that's what everybody does. they try to find those things that are natural and unique to where they are. >> absolutely. >> rose: and cook with them. >> and that's what for sure i learned to cook, i was born and raised on the farm. so 95% of what we had on the table every day was coming from the garden coming from the farm, make the cheese, the chicken, raised by us, may by us. and we were doing the farmers market once a week. and offering that to guests. >> rose: so the ingredients are one thing. >> uh-huhz are and what else french cuisine s it the way you cook? is it what you add to the food? >> well, i think when you see today every country has their own cuisine.

i think the foundation of many cuisine are based on french cuisine. and especially when you elevate the cuisine to a much more gastronomic and complex experience. and even the greatest chef of spain or the greatest chef everywhere will cite, the greatest chef in america, thomas keller. >> rose: he is the greatest chef in america. >> well, he's one of them there are many other. but he-- also. >> rose: i thought you said the greatest chef in america. >> he is, he is. >> rose: he is on top and you. >> and i think he's also cooking french. and yet it is his interpretation. >> rose: call it american. >> it definitely his vision of what maybe, it isn't called french but it is definitely based on french cuisine. >> rose: and french style of cooking, i mean what goes into cooking. >> well, of course. but then there's many recipes in this book that has nothing to do with the

pantry of french cuisine. with its ingredients of french cuisine. and when i have an-- from california i use spice from india, and i use seasoning from the middle eastern and not all in one recipe but in many different recipe. it is the aspiration-- inspiration you bring into that. and i have learned that from the '70s in france where the greatest chef of france were sort of changing the face of french cuisine at the time. and that was the nuev el cuisine. >> rose: and who is responsible for that. >> michelle gurar, roger,-- also and paul bouk ourx ours, many other french chefs. i think this revolution in france in the '70s started to come here, early 80s in america. and today all the young chef who have learned with some of the most creative chef who came to this country are today expanding and

expanding the cuisine in america here today. >> my friend dan rose has a restaurant called spring in paris. i'm sure you're familiar with it. >> very much. >> rose: is that french cuisine. >> well, it definitely goes to the french market every day. and he's trying to cook local. we have local ingredients. and that's what i have done in new york. >> rose: is a popular restaurant. >> and i think i'm so, i will have loved to have opened a restaurant in france. and my tease was i will put an american chef, if i have a restaurant in france i will put an american chef there and it's not excluded then i don't do it. but. >> rose: in other words, you might do it at some point? >> absolutely. but for daniel rose i think it's very interesting what he's doing there at spring where i think it's cooking with an american spirit, i don't know if he's totally cooking french food but he's definitely cooking market driven dishes which is the

core of french food in a way. >> rose: he's having a big thing. we are all going over there and sometime in 2014, he's having everybody whose name is rose that he knows come to eat. >> it is going to be a rose reunion. it is, indeed. >> how many stant does you have now. >> 14. >> rose: 14. how many in new york, three. >> six. >> six in new york that you have to get. i always think of three. >> from daniel to wonderful new chefness and boulud. >> and what other cities. >> well outside of new york. >> in canada, front and montreal. >> yes, two. >> where they have cafu boulud. >> and in london, and beijing and singapore and then also two in florida where miami and palm beach. and i think you know, it's wonderful what we have been accomplishing chef in the last 20 years in america. and i think we have amazing,

passionate young chef here who have done, who have helped us elevate the cuisine. and but what's-- in the past, europe was the country to be asked to open the restaurant in asia or other part of the world. and today they're looking at america and the chef and the restaurant they have to try to open in different city where they try to bring a more cosmopolitan which raises this question as you have heard before. when you opened daniel 20 years ago, that was your baby, that was where you were going to pour everything you knew. >> and i did and did yous. i worked hard for that one. >> you bet. and it was successful and took its place and all that. people wonder how do you define a policy so you done have to be there an it has its same quality. in new york you go to all

your restaurants. >> you skip around. >> the days of dna of did daniel even in the most casual restaurant or retail store i'm concerned about what we do every day. and i think it's a restaurant business is about the team. it's not only about one individual, even if you have an individual chef in the kitchen it cannot touch everything that makes the experience to dine in that restaurant. so after this he thought well, how organized you are, how much you trust your team, how much you stay in touch, closely with them. how much you motivate them and how much you give them the chance to do the job right. with buying the best ingredients and having the right theme and having the right tool to work with. and i think i've been blessed. i have wonderful people working for me. and i spent most of my time in new york at daniel because we're only open at nightment but during the day i visit the other restaurant, i stay in touch with my chef. i think it's important.

i'm not the only creator of everything in the restaurant. because i think that will get to stale and too stark in to a solid sort of a confined model. >> you have this expression. you live above the store. >> yes, i do. >> what does that mean? >> i love above-- i live above the store. my bedroom is above the kitchen of daniel. and my living room is above the dining room. so i live right above the restaurant daniel. and so for that, in the book actually, i put also a section on the home because i wanted to do some home recipe as part of my life, to live at daniel. >> when you cook at home is it the same as cooking at the restaurant? >> no. >> it's much simpler. >> i do a one pot meal. >> a one pot meal. >> a one pot meal. i love to-- for example i have a recipe of a chicken, a chicken casserolement i love to cook casserole at home because i start with what is going to take the longest an maybe it's going

to bring the most flavor. and finish little by little by adding as it is cooking. and and within 45 minutes i have a meal for everybody. >> that is great. the book contains ten essays on the basics of a restaurant. this is what some are, wine, cheese, seasoning, an others. >> service. >> and service, yes. >> talk about wine. >> wine. wine is i think the most important equation. when we talk about french cuisine we can talk about french wine or we can talk about wine in general. i think the way french cuisine has been the foundation to many other cuisine, i think france has been the foundation for many other wine countries or many countries to develop wine in their own country. and wine is, i could not think of dining without drinking wine. >> nor i can. and i think it takes, it's

its most magical thing to have a wonderful meal. and it's-- made to pair with a particular wine. >> yeah. >> an that's funniment because sometimes the wine comes first. you choose the wine first. let's say you're going to have a special dinner. you choose the wine first then i create the meal around the wine. or you choose a dish on the menu and i will suggest the wine to go best with it. >> so tell me about seasoning and spices. >> that's a very important thing. and that for me french cuisine it's about the balance in seasoning so it can go very well with wine. it's very important and the seasoning don't damage the wine. >> exactly. >> and so seasoning and spice is the most difficult thing to teach a young cook. is to season perfectly. because in the service, during the service, you, you take a piece of fish or a piece of meat and you're going to have to add the seasoning just before you

cook it or at the end. and the cook has to be able to measure with two finger w three finger, with four, depends what he is seasoning. and he's going it to have to do it on the spur of the moment and consistently and make sure then it's not about being overseasoned as much as just perfectly seasoned. >> how much of it is the feel. >> it is the feel and teaching how to season. a very good chef is as just a very precise. >> a couple of things, trough el, you like trough els if. >> i love trough els, just like wine. >> really? >> one time i had a chef, a famous japanese chef here. >> yes, yes. >> he came to daniel and he was with some friend of mine from japan. and he was joining them, kind of crashing into the party at daniel. and that was before europe and we, they had a trough el course and we had at the

time trough el big as an apple. so we shaved the trough el around the tables. and then as the waiter said can i smell the trough el so he grabbed the trough el, smell it and he ate the whole trough el like this, in front of his friend passing out like what he is doing. >> which cost about. >> it cost about a couple of thousand dollars. >> and the waiter came in the kitchen and said chef, chef, chef, ate the trough el. and we didn't say anything. he went home. of course they were my guests that day. so i was embarrassed but i say well i got to look like a champion. so i don't say anything. thank you very much for coming. he joked a little bit. two days later he came with a big trough el and said thank you. >> somebody got to him. >> yeah, talk about cheese for example. >> uh-huh. >> what should we say about cheese. >> cheese, i mean today we have the most compatible

selection of cheese in america. we can wish from france. and on the cheese tray. >> in other words, cheese in america is as good as cheese in france. >> oh, yes, i'm going to wisconsin, actually. i'm going to milwaukee to do the book tour. and i am looking forward to visit the cheese from there. but cheese today, i mean we have some wonderful cheese, locally. and nationally. and we always have half-and-half on the cheese tray at daniel. half french, half american. very much like everything i do. >> rose: stock is important to you. >> of course. but it's not-- . >> rose: what does that mean, stock. >> stock is, it's again what fortifies a preparation it will fortify a sauce t will fortify a brace. it will certainly by reduction fortify a preparation.

and stock is take long time, costs money and sometimes disappear into the sauce you can't tell where it is. >> rose: you call the flavor foundation of french cooking. >> yes, very much. >> rose: as a young chef, when your family had a restaurant in lyon we talked about that, a little-- you lived on a farm and they had a little bistro. how many tables? >> ten tables, 8 tables. >> rose: did you ever think i'm going to stay in lyon? >> no. i wanted to travel. because i started cooking at 14. and right away a chef told me you know you choose a wonderful profession. and the great part of this job is that you can travel the world. and from that moment when i saw poul, when i saw the greatest chef of france traveling around the world, going to rio, going to california, coming to new york, japan, i felt i want my share of travel too. and that's why i end up in new york. >> rose: why america, because of that reason? you wanted --

>> maybe, but no i came to america and washington, the first place. >> rose: where did you work? >> i worked in the embassy for two years. and after that i came to new york many times during that time. >> rose: and at some point you were in la sur. >> yes, and that's why i wanted to come to new york and take my chance in new york. i had to do new york before i go home. >> rose: is there a great french restaurant in washington? >> that was jean ri at the time. he is the one who really started the revolution in america with cooking. >> rose: and what was the famous stant that mrs. kennedy made popular in washington. >> that was i think-- when president kennedy was a senator, in georgetown. >> that was before my time. and that was-- . >> rose: before my time too but-- yeah. i can't remember it. we'll remember it before. let's talk about what bill does here, bill buford has been on this program. de this whole thing with

mario in italy. >> and the-- . >> rose: what does he do here, his book is called heat. >> four years ago, four, five years ago he told me after he had produced heat and had an amazing success, i think translated in 37 language, and he said well-- . >> rose: says something about cook, doesn't it. >> he said i want to go to france. i think then everyone talk about the french and french cuisine. but no one really knows, never lived there and really understand maybe the way i wish to understand, then he moved to lyon four years ago with his kid and his wife jessica and the two boys. and he has been spending the last four years in lyon. >> rose: living there full-time. >> living in lyon full-time, being an apprentice in the kitchen, being a chef, visiting a lot of restaurants. but also producers and important people who make a part of french cuisine. >> rose: what is he trying to do, the guy --

>> he comes out with a big book next year. >> rose: a big book. >> i assume it's about cooking and cuisine. >> exactly. but you know-- . >> rose: he has a real -- >> on french cuisine. and i was kind of jealous that he was cocking with all those french in france. and he hadn't cooked with me. and so i invited bill to come to new york. and i told him, i said bill, i want to cook with you and i want to cook recipe. you may not have done in france. and recipe who are meaningful to me for what french cuisine represents. but also recipe where a bit of a reference to the past, to the 1800s, the koran, the es coughier and all those times. and that's what we did for three weeks together in new york. we cooked and produced those magic recipe. and what i wanted from bill was the word. i said bill, i don't want

you to hold the pan and watch me cooking. you're going to cook next to mement and we're going to video everything. and then you can go home and write what you want. >> rose: that's great. >> so you wanted him not to be writing but cooking. >> exactly. and that's what we didding to. >> rose: here's what he said about you. new yorker, daniel says, understand that din certificate an adventure. they ask more of the kitchen-- they eat the way the french used to eat, boulud has become a frenchman who would live in new york and nowhere else. is that true? >> that's why it's my french cuisine. >> rose: exactly. you are a new yorker who cooks french cuisine. >> completely. and i think i'm proud of my heritage and what i think, i keep inspiring young chef. >> rose: is new york because it's a melting pot, a great place to be in the restaurant business? >> yes. but also just before coming to america i lived in denmark. and we talk about rene. and i was already in denmark, they were really things happening with chef. but i felt i am maybe 45 minutes away from paris by

plane. and i felt very far away from france. the community of french weren't toso big. and i never felt like unless i'm becoming danish i'm never going to be french here in this country. and coming to america and being in new york, i always felt like i can stay french and i can be an american. >> rose: that's right. and growing up in the south you stayed southern even though you live in new york and your heart is in new york and you're an american and all of that. there is also this the notion that france is becoming a museum. now there's a sense that, you know, france has lost its -- >> well, i think for sure when you look at france, when it comes to fashion, when you look at france when it comes to design, when you look at france when it comes to technology, many other politics, it's another story. but-- . >> rose: design. >> when it comes to please. >> rose: it's very, very.

>> as well, as well. but also in cuisine i think we are still very relevant and absolutely most of the chef will not admit but beside traveling the world in asia and traveling in europe and different country, france and italy are certainly the two country where today we're looking about, you know, cooking local and cooking, and trying to honor the-- and all that. >> rose: you mean like the land. it means the region, the region where you live in and how you live within that region. >> rose: that is important with wine. >> exactly. and i think for food it is too. and i think that's why we are trying to see in america today in every city they really are trying to pull the best out of what they have. and i think that's what france has always been. >> rose: so what do you think of audrey and what he did. >> i love him. i think spain didn't have the history about food the

way france had. spain had to sort of reinvent itself. and spain had to create something new for themselve. and i think the leader in looking at food in a whole different way. and i think he has been an amazing inspiration to a new generation of chef. but at the same time most of those chef are still inspired by what he teach but also inspired by what the past teach as well. >> rose: exactly. >> i think it's important to still dig into that. >> who was it that said tell me what you eat and i will tell you what you are. did you ever hear that. >> yes, i've heard that expression. >> rose: what does it mean? >> well, it's how you live around food, how -- >> it shows a philosophy about who you are and what you believe in and what your sense of living is. >> exactly.

>> the call of your life. >> not only together but how careful you are to eat things that are maybe you don't eat anything for the sake of trying everything. >> yeah, right. >> i think it's about having, and i seen that in new york, for example, many people have-- and that's where they like to go. because they feel they are attached to them. it's part of their living. >> that's also part of service aspect because you are one of the things. you want to go somewhere where you feel like they are happy to see you. they respect you. they are happy that you come back. >> of course. >> and they know who you are and what you like, so that it's a sense of, i'm in good hands. >> a sense of comfort. it's a sense of, it becomes almost friendship way customer when that happens. >> there is an introduction in here inside. look, then a letter from paul what is in the letter?

>> well, it's about saying congratulations to me for my last 20 years. and for what i have done in french cuisine. and paul has been a big inference to me in, over the last four decade si have been cook. and he's part of the family because i'm the godfather of his grandson. so he is from lyon, and for me, he's certainly the pope of french cuisine. >> he is the pope of-- this is what you say in the introduction. finally on may 17th, 1993, after dreaming about it-- after dream being it since i was a boy and years of hard work and planning, daniel, the restaurant opened for business what a whirlwind the past 20 years have been. i'm thrilled to finally bring you daniel my french cuisine. it is a book that you have been thinking about. >> yes. >> and i wanted to mark-- with it. and there are pictures here. and the the dedication is to julian and marie, my parents whose kitchen table at the farm revolves around the

season, to alex my daughter and favourite rit dining companion to my wife and partner in our home kitchen. i know nothing about cooking and you know everything. >> you know everything about chef who can cook for you. >> that's true. congratulations, great to you have here. >> thank you, charlie. >> the book is you will cad daniel, my french coup is seen. thank you for joining us. see you next time. captioning sponsored by rose communications

captioned by media access group at wgbh access.wgbh.org

>> i think that it's about time that our community who has been in this country for over 100 years has an arab-american, muslim congresswoman. >> i am working and doing my best to spread the knowledge and the faith that i have. >> i thought through comedy we can build alliances with other communities, which is really important for us as arab americans. there's too few of us in this country, i think, to make a difference politically. >> major funding for "arab american stories" was provided by mohamed and jamie el-erian; the arab american community of michigan; the arab american community

of houston, texas; the american syrian arab cultural association of michigan. additional funding was provided by... [captioning made possible by friends of nci] >> community is at the heart of american life. social services provider and activist linda sarsour serves new immigrants and youth in bay ridge, brooklyn. imam taha tawil maintains spiritual vitality at the oldest mosque in america in cedar rapids, iowa. dean obeidallah performs across the country with a group of

comedians who shatter popular myths and stereotypes. linda sarsour represents a new generation of arab americans dedicated to service. her fierce brooklyn spirit drives her leadership both locally and on the national stage. >> ♪ whoa whoa ♪ >> [speaking arabic] my name is linda sarsour. i'm the director at the arab american association of new york. i am born and raised in brooklyn. i'm a social worker, an activist, and a mom. [telephone rings] arab american. how may i help you? [speaks arabic]

my favorite thing about the work that i do is when a woman comes to our organization in a domestic violence situation and we help make her safe and we help her access public benefits and we make her feel like she has more opportunities, and get her into a job training program, and she comes back to us two years later and she's a donor. a woman, a yemeni woman, who had no formal education in her home country, comes to our program, learns english, and comes back with her citizenship certificate and a big plate of sabayah, which is a very special yemeni sweet that they make, and that just brings joy to my heart. how many people wish that we lived in a world where it was ok to be who we are and everyone on tv thought we were the coolest thing? how many people wish we lived in a world like that? unfortunately, we don't live in a world like that, and that brings me to why you guys are here today. in order for us not

to live in a world like that, we need every single one of you--see, i'm looking at all of you--to be a part of this. and the reason why the [indistinct] is here, the reason why you guys are here, is because we need young people. what started me off 10 years ago was a family relative who had just opened the arab american association of new york, which was supposed to be a kind of social service agency helping people out, and obviously the idea behind the arab-american association came before 9/11. and when 9/11 happened, it was like the whole course of what that organization was gonna be changed. i've seen grown men from new york who were going to register under a program called "nseers," where they asked for all males over the age of 16 to register with immigration. i remember interpreting for people at the windows, and then i started noticing that there were some that were going to the 10th floor. so i went up to an officer. i said, "where are these men going?" and they said, "they are going to the fbi." and i started taking down people's names and taking down phone numbers of their loved ones because i didn't know if they were coming back. i mean, working on these cases for the past 10 years in my organization, it's kind of a lot to go home with at