A lot of young chefs today get carried away by trends, by influences, by movements. — Daniel Boulud Copy Share Image
Kitchens should be designed around what's truly important-fun, food, and life. — Daniel Boulud Copy Share Image
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years. — Daniel Boulud Copy Share Image
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only… — Daniel Boulud Copy Share Image
I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn… — Daniel Boulud Copy Share Image
I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my… — Daniel Boulud Copy Share Image
The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with… — Daniel Boulud Copy Share Image
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de… — Daniel Boulud Copy Share Image
I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to… — Daniel Boulud Copy Share Image
A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had… — Daniel Boulud Copy Share Image
I think in France, for example, we can say whatever we want about the French, but going out and dining is more… — Daniel Boulud Copy Share Image
Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle… — Daniel Boulud Copy Share Image
I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier… — Daniel Boulud Copy Share Image
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six… — Daniel Boulud Copy Share
For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition… — Daniel Boulud Copy Share
A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had to show… — Daniel Boulud Copy Share
I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from… — Daniel Boulud Copy Share
I am very concerned about nutrition and always try to be careful about what I eat. — Daniel Boulud Copy Share
What I bring - my team and I, because it's not only me - is this sense of elegance and casualness, and no pretension.… — Daniel Boulud Copy Share
I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner. — Daniel Boulud Copy Share
The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's… — Daniel Boulud Copy Share
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 Copy Share
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when… — Daniel Boulud Copy Share
When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because… — Daniel Boulud Copy Share
I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its… — Daniel Boulud Copy Share
