Daniel Boulud Quotes

Enjoy the top 68 famous quotes, sayings and quotations by Daniel Boulud.

Daniel Boulud Quotes

For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.
— Daniel Boulud —

To me, there's no great chef without a great team.

— 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

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

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

— Daniel Boulud

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

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

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

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

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

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

When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years before we earn the first penny that is clean of debt.

— Daniel Boulud

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