. >> out of that system came chefs like this guy, daniel boulud.e needs really only one name. in new york or anywhere in the chef world, daniel. the name of his three-star eponymous restaurant in manhattan, one of many in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city's great kitchens to la cirque in new york, then his flagship. >> when did you start working with food? >> 14 years old, 1969. i started as an apprentice in lyon. >> he started as so many french cooks of his time did, at the very bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? >> they used to call me the beaver, because i was just washing every single day. they make you clean the vegetable, they make you carry all the boxes from the market. >> 14. you can't do that anymore, can you? >> i don't think you can make him work 12 hours a day and pay him maybe a buck a month. >> ah, the good old days. >> yeah, well. >> why lyon? why here? look at the fundamentals, th

. >> out of that system came chefs like this guy, daniel boulud.e needs really only one name. in new york or anywhere in the chef world, daniel. the name of his three-star eponymous restaurant in manhattan, one of many in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city's great kitchens to la cirque in new york, then his flagship. >> when did you start working with food? >> 14 years old, 1969. i started as an apprentice in lyon. >> he started as so many french cooks of his time did, at the very bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? >> they used to call me the beaver, because i was just washing every single day. they make you clean the vegetable, they make you carry all the boxes from the market. >> 14. you can't do that anymore, can you? >> i don't think you can make him work 12 hours a day and pay him maybe a buck a month. >> ah, the good old days. >> yeah, well. >> why lyon? why here? look at the fundamentals, th

it's a hollowed out pumpkin layered with toasted hunks of stale country bread, which monsieur bouludre cheese, mushrooms, fresh cream from the cows, and the meat of the pumpkin. >> and layer of bacon also. homemade pancette. very good. oh, man, it's heavy. we made it. >> is he concerned the pumpkin's going to try to get out? >> daniel's dad can be something of a gaulic mcguyver. you don't waste stuff around here, and he's a bit of an inventor anyway. >> how much would you pay for a machine like this? >> look at this. an old washing machine turned still. >> what the hell is that? >> so underneath we have the -- but to seal it so there's no air coming in, there's cement. it's not distilled yet, just fermented. >> leftover grape solids from the wine-making process usually used to make liquor like grappa. today a different use. if we can get it out of here. >> why did you put so much cement on it? >> we'll be using this delightfully funky stuff to flavor the steam that cooks the vegetables and the sabodet sausages from monsieur reynon inside the still. >> and we come back in an hour. >>

it's a hollowed out pumpkin layered with toasted hunks of stale country bread, which monsieur bouluds, fresh cream from the cows, and the meat of the pumpkin. >> and layer of bacon also. homemade pancette. very good. oh, man, it's heavy. we made it. >> is he concerned the pumpkin's going to try to get out? >> daniel's dad can be something of a gaulic mcguyver. you don't waste stuff around here, and he's a bit of an inventor anyway. look at this. an old washing machine turned still. >> what the hell is that? >> so underneath we have the -- but to seal it so there's no air coming in there's cement. it's not distilled yet, just fermented. >> leftover grape solids from the wine-making process usually used to make liquor like grappa. today a different use. if we can get it out of here. >> why did you put so much cement on it? >> we'll be using this delightfully funky stuff to flavor the steam that cooks the vegetables and the sabodet sausages from mr. reynon inside the still. >> and we come back in an hour. >> at dusk we settle for dinner. >> look at that. >> there is the pumpkin. >> incr