From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets. — Daniel Boulud Copy Share Image
I am very concerned about nutrition and always try to be careful about what I eat. — Daniel Boulud Copy Share Image
Kitchens should be designed around what's truly important-fun, food, and life. — Daniel Boulud Copy Share Image
I appreciate the constant evolution in refining food, but not in making food gimmicky. — Daniel Boulud Copy Share Image
A lot of young chefs today get carried away by trends, by influences, by movements. — Daniel Boulud Copy Share Image
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on… — Daniel Boulud Copy Share Image
25 years ago, when I started in New York, I had the pleasure to cook for Andy Warhol. At the time, I… — Daniel Boulud Copy Share Image
I think fine dining should be part of the community where it is, more than just for the people who are going… — Daniel Boulud Copy Share Image
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental. — Daniel Boulud Copy Share Image
For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated… — Daniel Boulud Copy Share Image
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with… — Daniel Boulud Copy Share Image
For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy.… — 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 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
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 take so much pleasure at seeing customers who are happy: happy with what they eat, but happy with their friends and… — 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
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
The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too… — Daniel Boulud Copy Share Image
Every time - well, not every time, but in celebration of a great review or a great accolade, I take the team… — Daniel Boulud Copy Share Image
Loyal customers, or customers who recommend their friends, give me the most pride. I think that is the biggest compliment I can… — Daniel Boulud Copy Share Image
Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring… — Daniel Boulud Copy Share Image
We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never… — 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 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
For me to go casual is not to go simple. To me, it is to be able to bring back the art… — 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
It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but… — Daniel Boulud Copy Share Image
I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally… — Daniel Boulud Copy Share Image
When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years… — Daniel Boulud Copy Share Image
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the… — Daniel Boulud Copy Share Image
The problem is that there is many great chefs and many great cookbooks, but none of them work at home. — Daniel Boulud Copy Share Image
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me… — Daniel Boulud Copy Share Image
I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner. — Daniel Boulud Copy Share Image
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies. — Daniel Boulud Copy Share Image
I always had a lot of fun in America, with much more freedom than if I had tried to cook in France.… — Daniel Boulud Copy Share Image
When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes… — Daniel Boulud Copy Share Image
I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant… — Daniel Boulud Copy Share Image
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food.… — 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 Image
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 Image
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 Image
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 Image
I am very concerned about nutrition and always try to be careful about what I eat. — Daniel Boulud Copy Share Image
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 Image
I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner. — Daniel Boulud Copy Share Image
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 Image
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 Image
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 Image
