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 amazearraybig share on social
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 cheesecreameat Change image and share on social
I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion. Daniel Boulud communitydinefine Change image and share on social
I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion. Daniel Boulud americabrandchef share on social
The problem is that there is many great chefs and many great cookbooks, but none of them work at home. Daniel Boulud chefcookbookgreat Change image and share on social
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 admirechefhave Change image and share on social
For me, good service is efficient and discreet; it's that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised - that there's a system in place. Daniel Boulud balanceclientcommunication share on social
I had a lot of fun creating some restaurants with a casual note to it, such as DBGB, for example, where it was about bangers and beers, being a very casual brasserie with very affordable food but very interesting homemade program. Daniel Boulud affordablebangerbeer share on social
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 backbearbring Change image and share on social
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas. Daniel Boulud bookchefcookbook share on social
