Dan Coudreaut knows some things. He knows the $1 billion McDonald's announced this week that it would spend on a fancy makeover of its nearly 15,000 locations won't make people pick his new "Asian" salad over a Big Mac. "I don't think that now that this restaurant's cool and contemporary, that now I'm going to create contemporary food," the chain's executive chef and director of culinary innovation told us on Wednesday. "I'm just going to create the food we've been creating."
Except he is creating things - that oatmeal, for one; smoothies, too - and you can't forget that Chef Dan still cooks at home. "I don't know if I know the secret. All I know is a really good burger will keep people coming back." Like we said, he knows things. It's why we invited him to talk about The State of the Hamburger with Daniel Boulud and the Shake Shack guy and the DeBragga Meats guy and Josh Ozersky to kick off our new cookbook. And it's why,Read More »from Summer BBQ Secrets from the McDonald's Chef