Quotes by Daniel Boulud (Chef/French).

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From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
• Daniel Boulud
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I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.
• Daniel Boulud
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I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.
• Daniel Boulud
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A lot of young chefs today get carried away by trends, by influences, by movements.
• Daniel Boulud
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Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with a fried egg on top and wash it all down with Krug Champagne.
• Daniel Boulud
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Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
• Daniel Boulud
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I like to go hear jazz late-night up in Harlem.
• Daniel Boulud
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If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while.
• Daniel Boulud
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No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
• Daniel Boulud
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I take so much pleasure at seeing customers who are happy: happy with what they eat, but happy with their friends and sharing a great moment together, and I think that is more important in life than the endless pursuit of perfection.
• Daniel Boulud
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Boning is a pain, but it makes such a majestic chicken.
• Daniel Boulud
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I am very concerned about nutrition and always try to be careful about what I eat.
• Daniel Boulud
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In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.
• Daniel Boulud
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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.
• Daniel Boulud
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For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical.
• Daniel Boulud
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As a child growing up, it's going to be what you're going to remember most. What you liked or not liked then is going to define who you are at the table!
• Daniel Boulud
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I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.
• Daniel Boulud
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To me, there's no great chef without a great team.
• Daniel Boulud
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I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
• Daniel Boulud
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I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.
• Daniel Boulud
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It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.
• Daniel Boulud
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For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that.
• Daniel Boulud
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I did all of California from north to south. I did Florida from north to south. I went to the Midwest. I spent time discovering the culture because I thought I was going to stay in America for only two years. Then I decided to come to New York.
• Daniel Boulud
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I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
• Daniel Boulud
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In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip of Long Island, off Montauk.
• Daniel Boulud

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