I met Daniel Stern many, many years ago when he was the Executive Chef at Le Bec-Fin. His cuisine was then, as it is now, divine. He was quiet and seemed quite the opposite of what you would expect in such a position. He was gracious and reserved. I remember joining Georges at Le Bar Lyonnais (now TRYST) for champagne to ring in the New Year. The bar was packed, the vibe was crazy and in the corner was Daniel. Quiet with a little smile. When the new year struck, he kissed a pretty woman, and I think looking back, it may have been the first time he and this woman were “out in public” together. She is now his wife, Jennifer Urdang Stern. Jennifer came to adoringly watch her husband teach his mastery at COOK last week. He still is that quiet gentle guy.

Daniel has “old school” training. He’s one of the last of that kind – the type who has paid his dues as a dishwasher, working on the cold side for years, becoming a saucier to a master, just to learn. He is not new to this business and doesn’t do it for the fame or glamor. He is proud of what he does and clearly lives and breathes it. I miss his wonderful little Gayle, one of my all time faves in the city. He has opened some and closed some and he remains a true artist.

At COOK, he worked tirelessly and put on such a show, never stopping his intricate steps as he moved around quickly, alone, with no assistant. He rocked it! The plates he created were beautiful and delicious. His menu included:

• Poached Fluke and Crab, Potato Sauce and Caviar
• Warm Salad of Veal and Tuna with Tonnato Sauce
• Salt Baked Rack of Pork, Spaetzle, Heirloom Beans and Mustard

That rack of pork was wearing the biggest salt helmet I’ve ever seen! (See photos!)

Also, it was Restaurant Week with a slammed R2L and MidAtlanctic running without him that night. You would never had known though based on his demeanor. What a pro!