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
For me, good service is efficient and discreet; it's that critical balance. As soon as the client sits down, the communication flow… — 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
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
I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to… — 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
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
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
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
