Quotes by Daniel Boulud

About Daniel Boulud:

Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Las Vegas, Palm Beach, Miami, Montreal, Toronto, London, Singapore, and Boston. He is best known for Daniel, his eponymous, Michelin 2-star restaurant in New York City.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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

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

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

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

Daniel Boulud

I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.

Daniel Boulud

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

As a child growing up, it's going to be what you're going to remember most. What you liked or not liked then is going to define who you are at the table!

Daniel Boulud

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

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 him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's ab...

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 I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfi...

Daniel Boulud

I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.

Daniel Boulud

I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.

Daniel Boulud

If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while.

Daniel Boulud

I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.

Daniel Boulud

If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.

Daniel Boulud

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of ...

Daniel Boulud

In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip...

Daniel Boulud

In the Bronx, you have the southern Italians; in Queens, the Greeks, Koreans and Chinese; in Brooklyn, the Jewish community; and in Harlem, the Hispanics - all with their own markets.

Daniel Boulud

The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.

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 chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.

Daniel Boulud

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

Daniel Boulud

Author Bio

  • NameDaniel Boulud
  • DescriptionFrench chef
  • BornMarch 25, 1955
  • CountryFrance
  • ProfessionChef