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Daniel Boulud

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

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

admiration chef cook

These are some quotes by French author Daniel Boulud Chef, who was born on March 25, 1955.

Quotes by Daniel Boulud

Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with a fried egg on top and wash it all down with Krug Champagne.

Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with a fried egg on top and wash it all down with Krug Champagne.

Daniel Boulud

accentbalthazarbeef

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.

Daniel Boulud

americaamericancreativity

I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

Daniel Boulud

drivefoodfrench

Related Quotes

I've always had so much admiration for my mom. She's so inspiring as a woman and as an artist.

I've always had so much admiration for my mom. She's so inspiring as a woman and as an artist.

Jennifer Jason Leigh

admirationartisthave

I cannot cook to save my life. I'm really frighteningly useless, when you get down to it.

I cannot cook to save my life. I'm really frighteningly useless, when you get down to it.

Nikki Cox

cookfrighteninglylife

We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.

We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.

Ruth Reichl

chefcookfeel

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