81 Quotes by Daniel Boulud
- Author Daniel Boulud
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The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
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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.
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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.
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I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from so many places.
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As a child growing up, it's going to be what you're going to remember most. What you liked or not liked then is going to define who you are at the table!
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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.
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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.
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This is obviously not something I can do every day. But lately there is such a strong demand for it, I have to say yes sometimes.
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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.
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