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Daniel Boulud Quotes

French - Chef | March 25, 1955 -

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.

Family Year Go London Try See

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.

Sleep Fly Ice Ice Cream Cheese Try

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

Food Appreciate Evolution Making

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.

I Am Chef Enjoy Dream Entrepreneur

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.

I Am Me Team Chef Building Proud

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.

Love Start Think Vegetables Meal

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

Love Drive Go Where Faster Tracks

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.

Talent Support City Giving You Born

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

Cooking Find Edge New Inspiration

I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.

Discipline Creativity Simple Think

I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.

Live Cooking New York Motivation New

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.

River America Long Fall Early Way

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