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
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion… — 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 love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest… — Daniel Boulud Copy Share Image
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93. — 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
