Do you have issues keeping and recruiting new cooks?
I have issues, of course, because I think that the selection [process] of the employee is very important. If a cook never worked in a French restaurant or if the cook never really worked in a very intense restaurant of a higher rank, in my case I suggest sometimes to start at Café Boulud. It has a little bit less pressure and is a bit more oriented towards the casual, yet still very focused on food. Or, I make sure that the person knows where they are stepping in...I make sure that the person has downscaled himself in terms of ambition and how much they feel they know versus how much they will have to learn.

How do you find prospective cooks?
All of the cooks are mostly recommended by either the chef they worked for previously or by another cook and the other cooks talk highly about them. With the schools also, the teacher recommends the students that do really well, so that's also very helpful. Sometimes I bring cooks from Europe on visa to keep the balance of a French/American crew. They also are recommended. Usually I expect them to stay about a year and a half minimum, so I tell them, 'If you stay less than a year, don't expect me to help you find a job because I will not feel that you've fulfilled any contract with me. I know that the name Daniel will be extremely strong for you, so it's important that you stick to it for the value of your own career and for negotiations for your next job. The more you stick to a better chef, the more negotiable you are on the next job.' I think it's important that they understand that.

Who's a new chef to look out for?
I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team. To me, there's no great chef without a great team.

Due to the success of Food Network, etc..many chefs are now becoming household names. What sets your show, After Hours, apart from other programs?
I think that television is fantastic, but reality TV is not the reality of life. As chefs, we work late, and therefore don't get to spend a lot of time with each other. We don't have the chance to socialize at the restaurant and have such a short amount of free time after work each night. That's why I wanted After Hours to be so intimate and honest. It's like we are having a party at work.

What chefs inspire you in the kitchen?
I think that as chefs, we often inspire each other. Inspiration can come from anywhere, but it doesn't necessarily mean that I will incorporate those influences in my work. I am a big fan of Thomas Keller and Daniel Humm in particular. I also think that David Chang (Momofuku) will make a difference in the history of food in America.