- Light
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- Nov 07, 2020
Daniel Boulud Quotes
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- Last Updated on May 30, 2021
- Ice Cream
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- Nov 07, 2020
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.
- Food
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- Nov 07, 2020
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
- Evolution
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- Nov 07, 2020
I appreciate the constant evolution in refining food, but not in making food gimmicky.
- Italian Food
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- Nov 07, 2020
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.
- Dream
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- Nov 07, 2020
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 chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
- Feel
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- Nov 07, 2020
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.
- Great
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- Nov 07, 2020
To me, there's no great chef without a great team.
- I Am
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- Nov 07, 2020
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.
- Freedom
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- Nov 07, 2020
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.
- New
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- Nov 07, 2020
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
- Chef
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- Nov 07, 2020
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.
- Discipline
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- Nov 07, 2020
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.
- Cooking
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- Nov 07, 2020
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.
- Family
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- Nov 07, 2020
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 it's snowing in New York, a week later it will be snowing there.
- Never
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- Nov 07, 2020