I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate. Daniel Boulud cirquecravefood Change image and share on social
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. Daniel Boulud addcompletefrench share on social
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 biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists. Daniel Boulud artartistbig share on social
I did all of California from north to south. I did Florida from north to south. I went to the Midwest. I spent time discovering the culture because I thought I was going to stay in America for only two years. Then I decided to come to New York. Daniel Boulud americacaliforniaculture 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
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