. >> out of that system cams chefs like this guy, daniel boulud. he needs really only one name. in new york or anywhere in the chef world. daniel. the name of his 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 new york, then his flagship. when did you start working with food? >> 10 years old, 1969. >> uh-huh. >> i started as an apresent nice lyon. >> he started as to many french cooks of his time did, at the very bottom. as a 14-year-old apprentice in the restaurant. what was your first job in the kitchen? >> they used to call me the beaver because i was just washing everything. you know, they make you clean the vegetables, 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 them work 12 hours a day. >> right. >> and pay him maybe a buck a month. >> oh, the good ol' days. why lyon? why here? look at the fundamentals, the things the lyonnais think