"The problem is that there is many great……" — Daniel Boulud
"The problem is that there is many great chefs and many great cookbooks, but none of them work at home."
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Daniel Boulud
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34 Quotes by Daniel Boulud
Daniel Boulud has 34 quotes on this site.
A few more worth reading:
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Kitchens should be designed around what's truly important-fun, food, and life.
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Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source…
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Remember, it is never the knife's fault.
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I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do…
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I like to go hear jazz late-night up in Harlem.
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Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef…
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I did all of California from north to south. I did Florida from north to south. I went to the…
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Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the…
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I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky…
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I am very concerned about nutrition and always try to be careful about what I eat.
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A lot of young chefs today get carried away by trends, by influences, by movements.
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I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were…
See all 34 quotes by Daniel Boulud »
More Chefs Quotes
This quote is filed under Chefs Quotes,
one of 112 quotes in that category. Here are a few more:
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Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food…
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Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by…
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I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I…
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When I'm back in New York - and this is a terrible thing to complain about - I eat a…
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Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably…
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I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really…
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I'm a Twitter addict. Jose Andres is a serial tweeter. It's funny to see which chefs have embraced it, and…
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I'm evangelical on the subject of some chefs and writers.
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Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my…
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What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies…
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Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
— Alton Brown
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There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within…
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