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
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
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
I like to go hear jazz late-night up in Harlem. Daniel Boulud harlemhearjazz Change image and share on social
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 arrivecookhelp Change image and 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
