Daniel Boulud

Remember, it is never the knife's fault.

— Daniel Boulud

There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group…

— Daniel Boulud

I like to go hear jazz late-night up in Harlem.

— Daniel Boulud

For me to go casual is not to go simple. To me, it is to be able to bring back the art…

— Daniel Boulud

A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had…

— Daniel Boulud

I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented…

— Daniel Boulud

I am very concerned about nutrition and always try to be careful about what I eat.

— Daniel Boulud

What I bring - my team and I, because it's not only me - is this sense of elegance and casualness, and…

— Daniel Boulud

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

— Daniel Boulud

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too…

— Daniel Boulud

I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on…

— Daniel Boulud

I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de…

— Daniel Boulud

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes…

— Daniel Boulud

I love to drive, especially on tracks, where I go a lot faster.

— Daniel Boulud

I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant…

— Daniel Boulud

I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about…

— Daniel Boulud

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

I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my…

— Daniel Boulud

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

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

I was at Plaza Athénée, where a jacket and tie was required. Andy Warhol came with his turtleneck, because he was always…

— Daniel Boulud

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami…

— Daniel Boulud

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

In the Bronx, you have the southern Italians; in Queens, the Greeks, Koreans and Chinese; in Brooklyn, the Jewish community; and in…

— Daniel Boulud

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

— Daniel Boulud