To me, there's no great chef without a great team. Daniel Boulud More Quotes by Daniel Boulud More Quotes From Daniel Boulud Kitchens should be designed around what's truly important-fun, food, and life. Daniel Boulud foodfunlife A beginner cook is going to have to be patient to really learn well. When you start to beat your master, that's when you're really starting to master the thing. But it's going to take a while. After that, you have to define what you want to be, who you want to be, where you want to be. Daniel Boulud be-patientpatient Remember, it is never the knife's fault. Daniel Boulud knivesfaultsremember 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. Daniel Boulud cookinghomechef 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 guyhalfway For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical. Daniel Boulud enjoyi-can I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years. Daniel Boulud inspirationrealyears What I bring - my team and I, because it's not only me - is this sense of elegance and casualness, and no pretension. There's also a sense of loyalty - loyalty to my customers, but also loyalty from my staff. Also, I think a sense of perfection; I'm a bit of an obsessed freak with perfection. I think I bring craziness sometimes, because if there is someone who's going to dare do something crazy, it's me. Daniel Boulud teamcrazyloyalty I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner. Daniel Boulud my-grandmothergrandmothercooking I have a sense of respect: respect for my suppliers, respect for the staff, respect for the customer - as long as they respect us. When we have a customer who is playing a provocative, disrespectful game, then we just prefer to just throw him out, rather than deal with it. Some people, sometimes, are unhappy themselves. And that can really create a frustrating performance to us and to the staff and all that. I don't throw customers out as much as I used to. In the old days, "You don't like it? Get out!" I'm much nicer now. Daniel Boulud unhappylongpeople Loyal customers, or customers who recommend their friends, give me the most pride. I think that is the biggest compliment I can get. I think in the restaurant business, it takes patience from the customer to spark up a relationship with the restaurateur, but it takes also work from the restaurateur to spark up a relationship with his customer. Daniel Boulud pridegivingthinking I was at Plaza Athénée, where a jacket and tie was required. Andy Warhol came with his turtleneck, because he was always wearing a turtleneck, with a tie over it, and we gave him a jacket - so he had a jacket and tie over the turtleneck. It was pretty cool. Daniel Boulud over-itwarhol My favorite thing is when I go back and my mother cooks for me. Because it just throws me back the same flavor. And I try to modify things: I say, "Why don't you do this and that?" My mother is older, but she cooks a lot, and she doesn't want to change anything. She's a very good cook, and my grandmother was an amazing cook. Daniel Boulud my-favoritemothertrying Boning is a pain, but it makes such a majestic chicken. Daniel Boulud majesticchickenspain A lot of young chefs today get carried away by trends, by influences, by movements. Daniel Boulud trendsmovementtoday Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is always a pleasure and a relief to work with the ones who care the most! Daniel Boulud who-caresdedicationpassion 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 realcitiessuccessful I am very concerned about nutrition and always try to be careful about what I eat. Daniel Boulud nutritionbe-carefultrying Receiving the president of the United States in your restaurant is a big thing. Obama came three times. There's a sense of pride when you're one of few who has had a chance to spend an evening with the president of the United States. Despite if he's Republican or Democrat, we accept them all. Also, I remember days when I had Julia Child coming, with close friends. I had a great relationship with Julia. So those moments are more of affection and admiration than of fancy pride. Daniel Boulud pridepresidentchildren We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be intimidated, but once they have the experience I think they feel this is a welcoming, fun and great experience to have. The menu, the price point, the level of service, and class we offer to people... I think it's incredible. Not every restaurant can be like that - it's a commitment, in terms of dedication to excellence. Daniel Boulud funcommitmentthinking
