Les Saveurs de Daniel Boulud.

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.

Every time - well, not every time, but in celebration of a great review or a great accolade, I take the team of Daniel to Katz's Deli for lunch. We take the trip on the subway, we were like 40 or 50 people, and we go in the back room and have a pastrami sandwich.

I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion.

I love you, Daniel.

I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.