2220 quotes by chefs for you to enjoy

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

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 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

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

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

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 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

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

Cheese Try Fly Before Restaurants Eat Some Rather Salad Maybe Just Order Ice Ice Cream Plane Cream Sleep

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 fulfilling my dream. Daniel Boulud

Entrepreneur Enjoy Evolving Dream Because Chef Am Still Wanted Fulfilling Cook Now Keeps

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot. Daniel Boulud

Love Vegetables Meal Think Add Complete Takes Roast Longest Until French Make Fresh Then Shot Herbs Start

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

Love Drive Faster Tracks Go Lot Where

I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America. Daniel Boulud

I had a lot of fun creating some restaurants with a casual note to it, such as DBGB, for example, where it was about bangers and beers, being a very casual brasserie with very affordable food but very interesting homemade program. Daniel Boulud

Food Example Restaurants Some About Casual Had For Example Lot Very Affordable Being Where Interesting Note Creating Fun Homemade Program

I take so much pleasure at seeing customers who are happy: happy with what they eat, but happy with their friends and sharing a great moment together, and I think that is more important in life than the endless pursuit of perfection. Daniel Boulud

Quotes by Chefs