Special Sauce With Ed Levine

I think it's safe to say that Dan Barber, the visionary chef of Blue Hill and Blue Hill at Stone Barns, has led an interesting life. I'm sure you'll agree after listening to this week's episode of Special Sauce. Barber's dad loved good restaurants, so he was exposed to some pretty great places at a very young age. But, on the other hand, his father was also a practitioner of tough love. He used to say, "You're a humble son, Daniel, but you have a lot to be humble about." His kitchen career got off to a rocky start at Nancy Silverton's La Brea Bakery, where he got fired for forgetting to add salt to 1,200 pounds of rosemary bread dough, ruining the entire batch. Barber overheard Silverton say, "I can't let this kid ruin me." He was 22 years old at the time. Barber includes the legendary French chef Michel Rostang among his mentors, noting that Rostang has suffered four heart attacks in the kitchen as he's tried to secure a third Michelin star, an achievement that has eluded the Rostang family for three gene