Daniel Boulud Quotes

Kitchens should be designed around what's truly important-fun, food, and life.

Remember, it is never the knife's fault.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

Boning is a pain, but it makes such a majestic chicken.

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

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

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

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.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.

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

I like to go hear jazz late-night up in Harlem.

To me, there's no great chef without a great team.

I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.