Daniel Boulud quotes

A lot of chefs don't have a natural sense of economy. I was with one guy the other day and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's about being proper. (Daniel Boulud)

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

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

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

A lot of young chefs today get carried away by trends, by influences, by movements.

Daniel Boulud

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

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

I am very concerned about nutrition and always try to be careful about what I eat.

Daniel Boulud

I like to go hear jazz late-night up in Harlem.

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)

The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.

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

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

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

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