I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years. Daniel Boulud More Quotes by Daniel Boulud More Quotes From Daniel Boulud Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And baby artichokes. And never, ever did he find a better chicken. Norman Parkinson, one of the greatest photographers alive, came every lunch to Le Cirque. And every time he would clean up his plate with his bread and then he would take his marker and write on the plate how much he loved the food. I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate. Daniel Boulud real spring baby I like to go hear jazz late-night up in Harlem. Daniel Boulud harlem jazz night From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets. Daniel Boulud cuisine thailand japan I appreciate the constant evolution in refining food, but not in making food gimmicky. Daniel Boulud constant appreciate evolution After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93. Daniel Boulud six may years To me, there's no great chef without a great team. Daniel Boulud great me team chef 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. Daniel Boulud me freedom imagination love Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food. Daniel Boulud you cooking food beautiful 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 amazing own singapore life I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion. Daniel Boulud best passion quality chef 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 river long way fall The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists. Daniel Boulud you focus education art I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion. Daniel Boulud think community special people 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 like italian-food food love 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 new edgy new-york interesting If you're on a budget, Sweetgreen is a new chain of salad bars that are very good but inexpensive. You choose from a menu or customise your own, with some protein, a healthy salad and a great dressing. Daniel Boulud new great good you Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu. Daniel Boulud restaurant foundation cooking food 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 wrong doing you chef In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create. Daniel Boulud high start great you 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 internet night way ideas
