I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years. Daniel Boulud admirationchefcook Change image and share on social
I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it. Daniel Boulud blankblockcanvas Change image and 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
I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America. Daniel Boulud americacookedge share on social
When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years before we earn the first penny that is clean of debt. Daniel Boulud cleandaydebt Change image and share on social
I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from so many places. Daniel Boulud bringcityhave Change image and share on social
For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks. Daniel Boulud ageboneday Change image and share on social
In the Bronx, you have the southern Italians; in Queens, the Greeks, Koreans and Chinese; in Brooklyn, the Jewish community; and in Harlem, the Hispanics - all with their own markets. Daniel Boulud bronxbrooklynchinese Change image and share on social
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy. Daniel Boulud discernincrediblyrestaurant Change image and share on social
To me, there's no great chef without a great team. Daniel Boulud chefgreatteam Change image and share on social
