Boulud Quotes
Collection of top 29 famous quotes about Boulud
Boulud Quotes & Sayings
Happy to read and share the best inspirational Boulud quotes, sayings and quotations on Wise Famous Quotes.
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
— Daniel Boulud
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
— Daniel Boulud
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
— Daniel Boulud
Boning is a pain, but it makes such a majestic chicken.
— Daniel Boulud
I appreciate the constant evolution in refining food, but not in making food gimmicky.
— Daniel Boulud
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
Remember, it is never the knife's fault.
— Daniel Boulud
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
— Daniel Boulud
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
— Daniel Boulud
I love to drive, especially on tracks, where I go a lot faster.
— Daniel Boulud
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
To me, there's no great chef without a great team.
— 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'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 have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
— Daniel Boulud
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
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.
— 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
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 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
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
I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.
— Michael Mina
I like to go hear jazz late-night up in Harlem.
— Daniel Boulud
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