As a child growing up, it's going to be what you're going to remember most. What you liked or not liked then is going to define who you are at the table! Daniel Boulud childdefinegrow Change image and share on social
I love to drive, especially on tracks, where I go a lot faster. Daniel Boulud drivefastlot Change image and share on social
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies. Daniel Boulud clienteledinefine Change image and share on social
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93. Daniel Boulud 76thbusinesscirque Change image and share on social
If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while. Daniel Boulud citycyclelandmark share on social
It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly. Daniel Boulud addavoidbutter Change image and share on social
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene. Daniel Boulud activebostonchef Change image and share on social
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
A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's about being proper. Daniel Boulud cheapchefday share on social
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas. Daniel Boulud bookchefcookbook share on social
