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" A lot of young chefs today get carried away by trends, by influences, by movements. "
Daniel Boulud
Away
Young
Trends
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" 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. "
Daniel Boulud
You
Brooklyn
Community
" 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
New York
Top
Down
" From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets. "
Daniel Boulud
Keep
Talent
Thailand
" 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
Think
Moment
Chef
" 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
You
Right
Chef
" 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
Soul
Beautiful
Cooking
" 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
Cheap
Day
Economy
" The problem is that there is many great chefs and many great cookbooks, but none of them work at home. "
Daniel Boulud
Great
Problem
Home
" I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America. "
Daniel Boulud
Fun
People
Me
" To me, there's no great chef without a great team. "
Daniel Boulud
Me
Team
Great
" 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
River
America
Early
" I take so much pleasure at seeing customers who are happy: happy with what they eat, but happy with their friends and sharing a great moment together, and I think that is more important in life than the endless pursuit of perfection. "
Daniel Boulud
Great
Life
Happy
" I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies. "
Daniel Boulud
Who
Sure
Want
" In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages. "
Daniel Boulud
Life
Become
Amazing
" 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
Me
Love
Imagination
" For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that. "
Daniel Boulud
Food
Art
Tradition
" 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
Great
High
Start
" Boning is a pain, but it makes such a majestic chicken. "
Daniel Boulud
Chicken
Majestic
Pain
" I like to go hear jazz late-night up in Harlem. "
Daniel Boulud
Late-Night
Go
Jazz
" 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 place. "
Daniel Boulud
Communication
Balance
Good
" 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
Best
Chef
Passion
" The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists. "
Daniel Boulud
Focus
Past
Art
" I am very concerned about nutrition and always try to be careful about what I eat. "
Daniel Boulud
Eat
Always
About
" 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
You
Time
Think