Chef When Quotes by Daniel Boulud

More Quotes by Daniel Boulud

Daniel Boulud has 34 quotes on this site. A few more worth reading:

• Kitchens should be designed around what's truly important-fun, food, and life.
• Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle…
• Remember, it is never the knife's fault.
• I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
• I like to go hear jazz late-night up in Harlem.
• Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with…
• I did all of California from north to south. I did Florida from north to south. I went to the Midwest. I…
• Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food.…
• I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on…
• I am very concerned about nutrition and always try to be careful about what I eat.
• A lot of young chefs today get carried away by trends, by influences, by movements.
• I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the…

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