Top 65 Quotes by Daniel Boulud

About Daniel Boulud

These are some quotes by French author Daniel Boulud Chef, who was born on March 25, 1955.

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.

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

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.

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

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.

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

No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.

No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.

Daniel Boulud

To me, there's no great chef without a great team.

To me, there's no great chef without a great team.

Daniel Boulud

I like to go hear jazz late-night up in Harlem.

I like to go hear jazz late-night up in Harlem.

Daniel Boulud

I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.

I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.

Daniel Boulud

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.

Daniel Boulud

Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.

Daniel Boulud

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

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