Daniel Boulud Quotes

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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.

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.

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From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

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.

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...

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...

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

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.

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.

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

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.

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.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

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.

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.

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.

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...

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...

In the Bronx, you have the southern Italians; in Queens, the Greeks, Koreans and Chinese; in Brooklyn, the Jewish community; and in Harlem, the Hispanics - all with their own markets.

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