- Doing
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- Nov 07, 2020
Daniel Boulud Quotes
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- Last Updated on May 30, 2021
- Me
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- Nov 07, 2020
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.
- Inspirational
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- Nov 07, 2020
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.
- Education
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- Nov 07, 2020
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.
- Lunch
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- Nov 07, 2020
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.
- Interesting
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- Nov 07, 2020
That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or Soho.
- Great
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- Nov 07, 2020
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.
- Food
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- Nov 07, 2020
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.
- Art
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- Nov 07, 2020
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.
- Dine
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- Nov 07, 2020
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.
- Life
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- Nov 07, 2020
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.
- Flavors
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- Nov 07, 2020
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.
- Cooking
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- Nov 07, 2020
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
- Good
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- Nov 07, 2020
It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.
- Good
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- Nov 07, 2020
For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.
- Money
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- Nov 07, 2020
When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years before we earn the first penny that is clean of debt.
- Day
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- Nov 07, 2020
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.
- Internet
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- Nov 07, 2020
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.
- Majestic
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- Nov 07, 2020