About Quote by Daniel Boulud

“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 and beers, being a very casual brasserie with very affordable food but very interesting homemade program.” quote by Daniel Boulud — Download Open image

“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 and beers, being a very casual brasserie with very affordable food but very interesting homemade program.”

Daniel Boulud

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About Affordable Being Casual Creating Example Food For example Fun Had Homemade Interesting Lot Note Program Restaurants Some Very Where

More by Daniel Boulud

Remember, it is never the knife's fault.

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

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

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

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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…

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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…

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

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What I bring - my team and I, because it's not only me - is this sense of elegance and casualness, and no pretension. There's also a sense of loyalty - loyalty to my customers, but also loyalty from my staff. Also, I think a sense of perfection; I'm a bit of an obsessed freak with perfection. I think I…

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

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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…

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

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

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