81 Quotes by Daniel Boulud
- Author Daniel Boulud
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I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.
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- Author Daniel Boulud
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This is my interpretation, ... but I think the flavors are not unlike what you would get if you were to visit there.
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Remember, it is never the knife’s fault.
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- Author Daniel Boulud
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Kitchens should be designed around what’s truly important-fun, food, and life.
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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.
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- Author Daniel Boulud
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If you aren’t born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.
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- Author Daniel Boulud
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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.
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- Author Daniel Boulud
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25 years ago, when I started in New York, I had the pleasure to cook for Andy Warhol. At the time, I could have traded art for food - I should have done so, because I could get his work for nothing!
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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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