81 Quotes by Daniel Boulud
- Author Daniel Boulud
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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.
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- Author Daniel Boulud
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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.
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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.
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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.
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- Author Daniel Boulud
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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.
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it comes as close as a French dish made in America with American ingredients can come.
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I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
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I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
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Jerusalem artichokes are very sweet this time of year, ... I like to bake them until they are buttery. Add butter and thyme and a little chicken stock until they are glazed.
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