Join acclaimed chef Daniel Boulud as he takes you inside his bustling kitchen during a busy spring service. Witness his team preparing 60 pounds of crayfish, Nova Scotia halibut, scallops, and a stuffed lamb saddle. Boulud shares insights into his culinary philosophy, recent projects, and advice for aspiring chefs. With over 30 years at the helm of his flagship restaurant Daniel in New York City, he offers a rare look at his craft, dedication, and future plans in this inspiring culinary journey.