Judges panel at the Art of Eating, from left to right:
Eberhard Muller, Natalie Sann, Paulette Satur, Daniel Boulud
and moderator David Rosengarten. Photo: Alexa Weibel.
If cooking is the way to one's heart, Daniel Boulud should be able to attribute much of his success to his understanding of food. "I think that every restaurant is the chef's soul," he says in documentary "A Certain Taste for America."
In an ongoing series entitled "Art de Vivre: The Art of Eating Today," led by the French Institute in New York City on Monday, a screening of the film (very doting on Boulud) was followed by a panel discussion reflecting upon the art of eating and, more specifically, the importance of sustainability and sourcing food.
As a world-renowned chef hailing from a small hamlet outside Lyon, Boulud has achieved his veritable empire -- 10 successful restaurants based in New York, Palm Beach, Las Vegas, Vancouver and Beijing -- by striving to keep a strict culinary focus on seasonal cooking and high-quality ingredients.
More on Boulud's rise to fame, and the panel discussion on sustainable produce, obesity in America, seasonal cooking and its debatable expenses, after the jump.
I'm trying to eat more sustainably, choosing "pastured" meats and dairy, free-range eggs, and local, organic produce from small farms; I'm also trying to virtually eliminate processed foods from my family's diet. I have three small boys and a husband who grew up on Fruit Loops and KFC. I live in the city (Portland, Oregon); I work full-time; and I'm learning to garden. 
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