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 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
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
If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark… — 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
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
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 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
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
