81 Quotes by Daniel Boulud
- Author Daniel Boulud
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I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five times a year.
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- Author Daniel Boulud
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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.
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- Author Daniel Boulud
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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.
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- Author Daniel Boulud
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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.
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- Author Daniel Boulud
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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.
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- Author Daniel Boulud
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It's very nice, and I'm very happy, and now I'm going to the gym.
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I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.
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- Author Daniel Boulud
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I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
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- Author Daniel Boulud
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I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
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