81 Quotes by Daniel Boulud

  • Author Daniel Boulud
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    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.

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  • Author Daniel Boulud
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    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.

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  • Author Daniel Boulud
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    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.

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  • Author Daniel Boulud
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    Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

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  • Author Daniel Boulud
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    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.

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  • Author Daniel Boulud
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    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.

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  • Author Daniel Boulud
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    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.

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  • Author Daniel Boulud
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    After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.

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