Michael Clauss, a former Daniel sous-chef who became executive chef of Bouluds catering arm, is now working in Vermont, and an article in the Burlington Free Press offers a glimpse into the grueling conditions in Daniels kitchen:
At Daniel, where 15 to 18 chefs worked each night, the intensity level and attention to detail was phenomenal, and Clauss working day including the commute from Jersey City was typically 17 hours, six days a week, Clauss said. Every night almost felt like your first night in the kitchen, he said. Everything is perfect, or it does not go out. It needs to be 100-percent perfect. For example, executive chef Jean-Francois Bruel will note if a plate that should have 20 or so components is missing a garnish, Clauss said. In the middle of Saturday night service, with 20 to 30 plates at one time, hell know if one is missing a strand of micro-green, he said.
Top chef returns to Vt., debuts new menu [Burlington Free Press]