French - Chef | March 25, 1955 -
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.
Daniel Boulud
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I am very concerned about nutrition and always try to be careful about what I eat.
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When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.
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I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.
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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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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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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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If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while.
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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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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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The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
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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.
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