In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip of Long Island, off Montauk. Daniel Boulud americabascrab 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
For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that. Daniel Boulud artbackbring 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
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
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 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
