Best 25 of Daniel Boulud quotes - MyQuotes

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Daniel Boulud
By Anonym 15 Sep

Daniel Boulud

What I bring - my team and I, because it's not only me - is this sense of elegance and casualness, and no pretension. There's also a sense of loyalty - loyalty to my customers, but also loyalty from my staff. Also, I think a sense of perfection; I'm a bit of an obsessed freak with perfection. I think I bring craziness sometimes, because if there is someone who's going to dare do something crazy, it's me.

By Anonym 13 Sep

Daniel Boulud

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.

By Anonym 14 Sep

Daniel Boulud

Kitchens should be designed around what's truly important-fun, food, and life.

By Anonym 13 Sep

Daniel Boulud

Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And baby artichokes. And never, ever did he find a better chicken. Norman Parkinson, one of the greatest photographers alive, came every lunch to Le Cirque. And every time he would clean up his plate with his bread and then he would take his marker and write on the plate how much he loved the food. I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.

By Anonym 15 Sep

Daniel Boulud

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

By Anonym 14 Sep

Daniel Boulud

Receiving the president of the United States in your restaurant is a big thing. Obama came three times. There's a sense of pride when you're one of few who has had a chance to spend an evening with the president of the United States. Despite if he's Republican or Democrat, we accept them all. Also, I remember days when I had Julia Child coming, with close friends. I had a great relationship with Julia. So those moments are more of affection and admiration than of fancy pride.

By Anonym 15 Sep

Daniel Boulud

We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be intimidated, but once they have the experience I think they feel this is a welcoming, fun and great experience to have. The menu, the price point, the level of service, and class we offer to people... I think it's incredible. Not every restaurant can be like that - it's a commitment, in terms of dedication to excellence.

By Anonym 13 Sep

Daniel Boulud

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

By Anonym 13 Sep

Daniel Boulud

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.

By Anonym 13 Sep

Daniel Boulud

A lot of young chefs today get carried away by trends, by influences, by movements.

By Anonym 13 Sep

Daniel Boulud

I appreciate the constant evolution in refining food, but not in making food gimmicky.

By Anonym 14 Sep

Daniel Boulud

I was at Plaza Athénée, where a jacket and tie was required. Andy Warhol came with his turtleneck, because he was always wearing a turtleneck, with a tie over it, and we gave him a jacket - so he had a jacket and tie over the turtleneck. It was pretty cool.

By Anonym 14 Sep

Daniel Boulud

My favorite thing is when I go back and my mother cooks for me. Because it just throws me back the same flavor. And I try to modify things: I say, "Why don't you do this and that?" My mother is older, but she cooks a lot, and she doesn't want to change anything. She's a very good cook, and my grandmother was an amazing cook.

By Anonym 13 Sep

Daniel Boulud

A beginner cook is going to have to be patient to really learn well. When you start to beat your master, that's when you're really starting to master the thing. But it's going to take a while. After that, you have to define what you want to be, who you want to be, where you want to be.

By Anonym 13 Sep

Daniel Boulud

Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is always a pleasure and a relief to work with the ones who care the most!

By Anonym 13 Sep

Daniel Boulud

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

By Anonym 14 Sep

Daniel Boulud

Remember, it is never the knife's fault.

By Anonym 13 Sep

Daniel Boulud

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

By Anonym 13 Sep

Daniel Boulud

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

By Anonym 13 Sep

Daniel Boulud

Boning is a pain, but it makes such a majestic chicken.

By Anonym 13 Sep

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.

By Anonym 13 Sep

Daniel Boulud

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

By Anonym 14 Sep

Daniel Boulud

Loyal customers, or customers who recommend their friends, give me the most pride. I think that is the biggest compliment I can get. I think in the restaurant business, it takes patience from the customer to spark up a relationship with the restaurateur, but it takes also work from the restaurateur to spark up a relationship with his customer.

By Anonym 14 Sep

Daniel Boulud

I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able to be part of this restaurant with an amazing reputation, but not a good one for food at the time. I made it clear that if I was coming to Le Cirque it was going to change.

By Anonym 13 Sep

Daniel Boulud

I have a sense of respect: respect for my suppliers, respect for the staff, respect for the customer - as long as they respect us. When we have a customer who is playing a provocative, disrespectful game, then we just prefer to just throw him out, rather than deal with it. Some people, sometimes, are unhappy themselves. And that can really create a frustrating performance to us and to the staff and all that. I don't throw customers out as much as I used to. In the old days, "You don't like it? Get out!" I'm much nicer now.