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."

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Wall Street Journal, The

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