All Daniel Boulud Quotes
- I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years. Admiration
- In the Bronx, you have the southern Italians; in Queens, the Greeks, Koreans and Chinese; in Brooklyn, the Jewish community; and in Harlem, the Hispanics… All
- The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are… Become Comfortable
- I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time… Always Remain
- I had a lot of fun creating some restaurants with a casual note to it, such as DBGB, for example, where it was about bangers… Affordable
- For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and… Able
- I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual… All
- I take so much pleasure at seeing customers who are happy: happy with what they eat, but happy with their friends and sharing a great… Customers
- Boning is a pain, but it makes such a majestic chicken. Boning