Daniel Boulud Quotes
-
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.
-
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.
-
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
-
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.
-
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.
-
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
-
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
-
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.
-
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.
-
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!
-
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.
-
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.
-
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.
-
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.
-
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 had a lot of fun creating some restaurants with a casual note to it, such as DBGB, for example, where it was about bangers and beers, being a very casual brasserie with very affordable food but very interesting homemade program.
-
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.