A lot of young chefs today get carried away by trends, by influences, by movements. Daniel Boulud carrychefinfluence Change image and share on social
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets. Daniel Boulud amazecuisinediscover Change image and share on social
I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history. Daniel Boulud confusecontinuecuisine 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
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 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
I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced. Daniel Boulud drivefoodfrench 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
That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or Soho. Daniel Boulud eastedgyinterest Change image and share on social
If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back. Daniel Boulud backbearbring Change image and share on social
