Quotes by: Daniel Boulud

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Daniel Boulud
Born (1955-03-25) 25 March 1955 (age 61)
Saint-Pierre-de-Chandieu, France
Website http://www.danielboulud.com
Culinary career
Cooking style French cuisine

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
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 think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.
Daniel Boulud
I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.
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
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
I am very concerned about nutrition and always try to be careful about what I eat.
Daniel Boulud
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
Daniel Boulud
If you're on a budget, Sweetgreen is a new chain of salad bars that are very good but inexpensive. You choose from a menu or customise your own, with some protein, a healthy salad and a great dressing.
Daniel Boulud
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
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
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
For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.
Daniel Boulud
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
Daniel Boulud
Every time - well, not every time, but in celebration of a great review or a great accolade, I take the team of Daniel to Katz's Deli for lunch. We take the trip on the subway, we were like 40 or 50 people, and we go in the back room and have a pastrami sandwich.
Daniel Boulud
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
Daniel Boulud
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
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
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
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
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
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
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
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