This week on Chef’s Story, host Dorothy Cann Hamilton is joined byAmerican chef in Paris Daniel Rose, chef/owner of Spring restaurant inFrance. He discusses his education in Paris and the parallels betweenhis philosophy studies and cooking. Hear Rose talk about theimportance of cooking in French culture and the way in which he cameto cultivate an incredible relationship with French cooking thateventually led to the opening of Spring. Learn about Rose’s experienceas a young cook in France and the invaluable knowledge he gained thathe now passes on to his team. Tune in as Rose talks about opening arestaurant and what excites him in the culinary world today. This program was sponsored by White Oak Pastures.“All the restaurants in NYC today are essentially French restaurants. The technique is different, but the way they’re constructed and the way the customer interacts with them is very French.” [“You’re never really ready to open your own place. The only thing that makes you ready for it is when you decide to do it.” [“I realized that the thing I liked [most] about cooking wasn’t the cooking, but all the other things I was learning.” [–chef Daniel Rose on Chef’s Story