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Daniel Boulud Quotes
Daniel Boulud Quotes
Daniel Boulud
French
Chef
Born:
Mar 25
,
1955
Food
Great
Me
People
Think
You
Related authors:
Bobby Flay
Christina Tosi
Gordon Ramsay
Jamie Oliver
Julia Child
Marco Pierre White
Paul Hollywood
Yotam Ottolenghi
To me, there's no great chef without a great team.
Daniel Boulud
Great
Me
Great Team
Chef
Without
Team
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
Daniel Boulud
Beautiful
Food
You
Soul
Cooking
Matter
Somebody
Young
Too
Eating
Something
Small
Take
Spoon
Learned
Sure
Always
End
Up
Very
Taste
Where
Might
Cook
Peru
Village
I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.
Daniel Boulud
Inspirational
Time
History
You
Too Much
Will
Become
Think
Too
Trendy
Relevant
Evolving
Remain
French
Always
Cuisine
Continue
Very
Want
Spain
Much
Confusing
Keep
Thing
Last
I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.
Daniel Boulud
Love
Freedom
Me
Emotions
Whatever
Imagination
Gives
Clay
Blank
Blank Canvas
Freedom Of Expression
Block
Ultimate
Canvas
Create
Your
Capture
Expression
I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion.
Daniel Boulud
Best
Quality
Passion
Thomas
Top
Daniel
Vancouver
Never
He
Returned
Chef
Without
Sticking
Go
His
Brand
North
North America
America
Shop
Stopping
Former
Chocolate
Created
Hometown
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 of Long Island, off Montauk.
Daniel Boulud
Long
Fall
Bass
Summer
Way
Striped
Long Island
Maryland
Never
River
Had
Come
Until
Mostly
Island
Sound
Came
Springtime
Hudson
Off
Up
Crab
America
Tip
Which
Early
Gather
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 about being proper.
Daniel Boulud
Day
Natural
Half
Sense
Garbage
Other
Peel
Peeling
Way
About
Proper
Guy
Throwing
Had
Cheap
He
Economy
Him
Because
Chefs
How
Lot
Being
Show
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
Food
People
Think
Make
Learned
How
Real
Just
Crave
Which
Plate
Things
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
Daniel Boulud
Great
You
Add
Extracted
Aiming
High
Proportion
Concentration
Make
Liquid
Any
Flavor
Flavors
Then
Create
Should
Wash
Away
Start
Sauce
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
Old
Internet
Sit
Down
Group
Recipes
Books
Way
Would
About
Only
Except
Exchange
New
Ideas
Talk
Learn
Chefs
How
New Ideas
Doing
Were
Reference
Six
Cookbooks
Many
Even
Each
Things
Night
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
Today
Made
Think
Respectful
Admiring
Chefs
Am
Lot
Very
Done
Them
Who
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
Our
Restaurant
Pretension
How
Cautious
Mean
Belong
I like to go hear jazz late-night up in Harlem.
Daniel Boulud
Jazz
Late-Night
Like
Go
Hear
Up
Harlem
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with a fried egg on top and wash it all down with Krug Champagne.
Daniel Boulud
Great
Down
Top
Hash
New
Accent
Beef
Fried
Egg
York
Vibe
New York
Wash
Champagne
I did all of California from north to south. I did Florida from north to south. I went to the Midwest. I spent time discovering the culture because I thought I was going to stay in America for only two years. Then I decided to come to New York.
Daniel Boulud
Time
Culture
Thought
Spent
Stay
Only
New
Come
California
Because
Years
South
Discovering
North
America
Did
York
Going
New York
Decided
Midwest
Then
Florida
Two
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.
Daniel Boulud
Business
Own
Daniel
My Own
Opened
Years
May
Six
After
Decided
Street
Start
A lot of young chefs today get carried away by trends, by influences, by movements.
Daniel Boulud
Today
Young
Trends
Carried
Chefs
Lot
Get
Movements
Influences
Away
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.
Daniel Boulud
Food
Active
Think
Local
Way
Cities
Scene
Boston
Like
Most
Chefs
Always
Were
Been
Very
Vibrant
Really
Two
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
Daniel Boulud
Local
Restaurant
Tourists
Make
Sure
Want
Much
Who
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
Crazy
Burger
Vegas
Chefs
Discovered
Lot
Thing
Early
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
You
Yourself
Once
Those
City
Except
Vegas
Major
Like
Years
While
Places
Landmark
Cycle
Reinvent
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
People
World
City
Only
Vegas
Talented
Talented People
Always
Different
Loved
Places
Many
Las Vegas
Brings
25 years ago, when I started in New York, I had the pleasure to cook for Andy Warhol. At the time, I could have traded art for food - I should have done so, because I could get his work for nothing!
Daniel Boulud
Work
Art
Time
Food
Nothing
Pleasure
Andy
Andy Warhol
Could
Had
New
Because
Traded
His
Years
Years Ago
Get
York
Done
New York
Warhol
Should
Cook
Started
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
Daniel Boulud
Work
Home
Great
Problem
Chefs
None
Them
Cookbooks
Many
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
Time
Food
Me
Enjoy
Too
Calculated
Like
Make
Anytime
Technical
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
Family
Try
Year
France
See
London
Come
Also
Well
Go
Five
Times
Asia
Europe
Twice
Four
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