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
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
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy. — Daniel Boulud Copy Share Image
That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or… — Daniel Boulud Copy Share Image
I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I… — Daniel Boulud Copy Share Image
If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and… — 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
New York has an amazing history of farming and fishing that goes right back to the Pilgrim Fathers. At its core are… — 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 did all of California from north to south. I did Florida from north to south. I went to the Midwest. I… — Daniel Boulud Copy Share Image
If you're on a budget, Sweetgreen is a new chain of salad bars that are very good but inexpensive. You choose from… — 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… — 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
