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Daniel Boulud Quotes

To me, there’s no great chef without a great team Picture Quote #1

I love to drive, especially on tracks, where I go a lot faster Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu Picture Quote #1

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date Picture Quote #1

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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 Picture Quote #1

New York has an amazing history of farming and fishing that goes right back to the Pilgrim Fathers. At its core are the four seasons, which are distinct, well-established and similar to those in Lyon, where my family lives: when it’s snowing in New York, a week later it will be snowing there Picture Quote #1

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 Picture Quote #1

I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies Picture Quote #1

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn’t have much expanded imagination or technique or knowledge Picture Quote #1

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 Picture Quote #1

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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 Picture Quote #1

For me, good service is efficient and discreet; it’s that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised - that there’s a system in place Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that Picture Quote #1

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 like art - you can see the cycles from many past artists and new artists being inspired by past artists Picture Quote #1

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! Picture Quote #1

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After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93 Picture Quote #1

Boning is a pain, but it makes such a majestic chicken Picture Quote #1

Remember, it is never the knife’s fault Picture Quote #1

I appreciate the constant evolution in refining food, but not in making food gimmicky Picture Quote #1

A lot of young chefs today get carried away by trends, by influences, by movements Picture Quote #1

I am very concerned about nutrition and always try to be careful about what I eat Picture Quote #1

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Friendship Quotes

Motivational Quotes

Inspirational Quotes

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Text Quotes

To me, there’s no great chef without a great team (Daniel Boulud Quotes) I love to drive, especially on tracks, where I go a lot faster (Daniel Boulud Quotes) 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 Quotes) 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 Quotes) Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu. (Daniel Boulud Quotes) Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date. (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. (Daniel Boulud Quotes) New York has an amazing history of farming and fishing that goes right back to the Pilgrim Fathers. At its core are the four seasons, which are distinct, well-established and similar to those in Lyon, where my family lives: when it’s snowing in New York, a week later it will be snowing there. (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. (Daniel Boulud Quotes) I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies. (Daniel Boulud Quotes) When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn’t have much expanded imagination or technique or knowledge. (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. (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. (Daniel Boulud Quotes) For me, good service is efficient and discreet; it’s that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised - that there’s a system in place. (Daniel Boulud Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 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 times a year. (Daniel Boulud Quotes) For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that. (Daniel Boulud Quotes) 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 like art - you can see the cycles from many past artists and new artists being inspired by past artists. (Daniel Boulud Quotes) 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 Quotes) 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) Boning is a pain, but it makes such a majestic chicken (Daniel Boulud Quotes) Remember, it is never the knife’s fault (Daniel Boulud Quotes) I appreciate the constant evolution in refining food, but not in making food gimmicky (Daniel Boulud Quotes) A lot of young chefs today get carried away by trends, by influences, by movements (Daniel Boulud Quotes) I am very concerned about nutrition and always try to be careful about what I eat (Daniel Boulud Quotes)

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