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
In the Bronx, you have the southern Italians; in Queens, the Greeks, Koreans and Chinese; in Brooklyn, the Jewish community; and in… — 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
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
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
As a child growing up, it's going to be what you're going to remember most. What you liked or not liked then… — 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
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
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can… — 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
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
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
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
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
