Compliment Quote by 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 of six…

— 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 of tradition…

— 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 to show…

— 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 people from…

— 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 no pretension.…

— 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 many. It's…

— Daniel Boulud

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

— Daniel Boulud

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

— Daniel Boulud