Admiring Quote by Daniel Boulud

It is very true that D.C. often operates in the land of caricature.

— Ted Cruz

I have experience more on the front-of-house side of things, but I've always had a strong reverence and a respect for chefs... they've always…

— Antoni Porowski

My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and…

— Carla Hall

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

— Lisa Hanawalt

Many of the master chefs in the South, both the upper South as well as the deep South, were blacks and many of those…

— Ed Smith

One of the best things about 'The Chefs' Line' has been seeing how these generations-honed recipes fare when they go up against professional ones.

— Melissa Leong

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change…

— Wolfgang Puck

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

— Jacques Pepin

All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that…

— Marco Pierre White

I just think that we show an awful lot of deference to chefs in our culture and maybe not enough deference to customers.

— Pete Wells

You're getting to know who the great chefs are through their books.

— Thomas Keller

I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.

— Daniel Boulud