Chef Daniel Boulud: Tips for building a brand

05/31/2011 | Wall Street Journal, The

Chefs have transformed themselves from largely back-of-the-house players in to brands unto themselves in recent decades, says Daniel Boulud, who opened his first eatery in New York more than a decade ago. "Many colleagues have grown their brands around the world. I could just stay here on 65th street and not worry about the rest of the world. But I'm excited."

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA