Daniel Boulud quotes: wise famous quotes, sayings and quotations by Daniel Boulud

Daniel Boulud Famous Quotes & Sayings

Discover top inspirational quotes from Daniel Boulud on Wise Famous Quotes.

Daniel Boulud quotes: Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

Daniel Boulud quotes: I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.

I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.

Daniel Boulud quotes: No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.

No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.

Daniel Boulud quotes: A word about meat caramelizing: You want it brown, not a light tan.

A word about meat caramelizing: You want it brown, not a light tan.

Daniel Boulud quotes: Boning is a pain, but it makes such a majestic chicken.

Boning is a pain, but it makes such a majestic chicken.

Daniel Boulud quotes: I appreciate the constant evolution in refining food, but not in making food gimmicky.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

Daniel Boulud quotes: For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical.

For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical.

Daniel Boulud quotes: Remember, it is never the knife's fault.

Remember, it is never the knife's fault.

Daniel Boulud quotes: I like to go hear jazz late-night up in Harlem.

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

Daniel Boulud quotes: I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

Daniel Boulud quotes: 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 so many places.

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 so many places.

Daniel Boulud quotes: I love to drive, especially on tracks, where I go a lot faster.

I love to drive, especially on tracks, where I go a lot faster.

Daniel Boulud quotes: From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

Daniel Boulud quotes: The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

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

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 quotes: I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

Daniel Boulud quotes: To me, there's no great chef without a great team.

To me, there's no great chef without a great team.

Daniel Boulud quotes: I am very concerned about nutrition and always try to be careful about what I eat.

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

Daniel Boulud quotes: A lot of young chefs today get carried away by trends, by influences, by movements.

A lot of young chefs today get carried away by trends, by influences, by movements.

Daniel Boulud quotes: I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.

I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.

Daniel Boulud quotes: I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five

I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five times a year.

Daniel Boulud quotes: I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've

I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.

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

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 quotes: After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.

Daniel Boulud quotes: That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or Soho.

That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or Soho.

Daniel Boulud quotes: I usually try to eat in my restaurants before I fly, as I'd rather sleep on the plane and just order a salad with cheese, maybe some ice cream.

I usually try to eat in my restaurants before I fly, as I'd rather sleep on the plane and just order a salad with cheese, maybe some ice cream.

Daniel Boulud quotes: I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.

I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.

Daniel Boulud quotes: Kitchens should be designed around what's truly important-fun, food, and life.

Kitchens should be designed around what's truly important-fun, food, and life.