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Daniel Boulud Quotes


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Quotes by Daniel Boulud

Showing 11-20 of 65 Quotes by Daniel Boulud

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

Topics: About Because Being Cheap Chefs Day Economy Garbage Guy Had Half He Him How Lot Natural Other Peel Proper Sense Show Throwing Way

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I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.

~Daniel Boulud

Topics: Local Make Much Restaurant Sure Tourists Want Who

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For me, good service is efficient and discreet; it's that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised - that there's a system in place.

~Daniel Boulud

Topics: Balance Client Communication Critical Customers Discreet Down Efficient Feel Flow Good Me Need Place Service Soon Start System

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The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.

~Daniel Boulud

Topics: Become Chef Comfortable Doing Hardest Hardest Thing How Neurotic Right The Hardest Thing Thing Too Worried Wrong You

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Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with a fried egg on top and wash it all down with Krug Champagne.

~Daniel Boulud

Topics: Accent Beef Champagne Down Egg Fried Great Hash New New York Top Vibe Wash York

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I am very concerned about nutrition and always try to be careful about what I eat.

~Daniel Boulud

Topics: About Always Am Be Careful Careful Concerned Eat Nutrition Try Very I Am

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A lot of young chefs today get carried away by trends, by influences, by movements.

~Daniel Boulud

Topics: Away Carried Chefs Get Influences Lot Movements Today Trends Young

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In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.

~Daniel Boulud

Topics: Almost Amazing Array Become Big Chefs Close Culinary Even Hotels Life Massive Miami Own Presentation Restaurants Singapore Then Vegas Villages

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The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

~Daniel Boulud

Topics: Chefs Cookbooks Great Home Many None Problem Them Work

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From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

~Daniel Boulud

Topics: Amazing Cuisine Discovering Food Japan Keep Markets Talent Thailand

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Biography

Nationality: French

Type: Chef

Born: March 25th, 1955

Links

Find Daniel Boulud on Amazon

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