I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant. Daniel Boulud belongcautiouspretension Change image and share on social
That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or Soho. Daniel Boulud eastedgyinterest Change image and share on social
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. Daniel Boulud anytimecalculateenjoy Change image and share on social
The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are. Daniel Boulud chefcomfortablehard Change image and share on social
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 share on social
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. Daniel Boulud changeconceivecook Change image and share on social
I am very concerned about nutrition and always try to be careful about what I eat. Daniel Boulud carefulconcerneat Change image and share on social
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. Daniel Boulud chefcookdream share on social
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! Daniel Boulud agoandyart Change image and share on social
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. Daniel Boulud buildchefjim Change image and share on social
