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[cabrales]

Leslie -- Your book describes Boulud's "Twenty Years in America" dinner, in which thirty dishes in ten courses were presented by ten chefs from Daniel and Cafe Boulud (including Alex Lee, Frederic Cote, Andrew Carmellini and Brad Thompson). Taking into account the progeny of Boulud preparing dishes for that dinner, but not limiting the pool to such chefs (i.e., including chefs who trained under Boulud and have subsequently established themselves elsewhere), which single chef would you say Boulud is most proud of having nurtured?

[Leslie Brenner]

I'm sorry, but I"m afraid I can't answer this one, Cabrales--you'd have to ask the chef himself! If you'd like to, I think you can probably contact him through his website, www.danielnyc.com.