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Daniel Boulud Quotes


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Quotes by Daniel Boulud

Showing 61-65 of 65 Quotes by Daniel Boulud

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

~Daniel Boulud

Topics: Also Certainly Cooking French Fundamental Sauce Technique Tricky Very

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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

Topics: Add Also Avoid Because Butter Cause Good Much Put Sauce Slowly Too Too Much Want You

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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

Topics: Age Bone Days French Good Juicy Like Me Meat More Never Pretty Pretty Good Than Three Two Weeks

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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

Topics: Before Clean Day Debt Earn First Five Making Making Money Manage Money Often Own Penny Place Restaurant Start Years

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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

Topics: About Books Chefs Cookbooks Doing Down Each Even Except Exchange Group How Ideas Internet Learn Many New New Ideas Night Old Only Recipes Reference Sit Six Talk Things Way Were Would

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Biography

Nationality: French

Type: Chef

Born: March 25th, 1955

Links

Find Daniel Boulud on Amazon

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