Daniel Boulud Quotes

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Daniel Boulud

Profession : Chef

Birth : March 25, 1955

I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.

Daniel Boulud

In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip of Long Island, off Montauk.

Daniel Boulud

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.

Daniel Boulud

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

Daniel Boulud

No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.

Daniel Boulud

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.

Daniel Boulud

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.

Daniel Boulud

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.

Daniel Boulud

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

Daniel Boulud

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.

Daniel Boulud

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.

Daniel Boulud

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.

Daniel Boulud

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.

Daniel Boulud

In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.

Daniel Boulud

I like to go hear jazz late-night up in Harlem.

Daniel Boulud

For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical.

Daniel Boulud

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.

Daniel Boulud

I love to drive, especially on tracks, where I go a lot faster.

Daniel Boulud

I am very concerned about nutrition and always try to be careful about what I eat.

Daniel Boulud

I usually try to eat in my restaurants before I fly, as I'd rather sleep on the plane and just order a salad with cheese, maybe some ice cream.

Daniel Boulud