Daniel Boulud
Daniel Boulud
Daniel Bouludis a French chef and restaurateur with restaurants in New York City, Las Vegas, Palm Beach, Miami, Montreal, Toronto, London, Singapore, and Boston. He is best known for Daniel, his eponymous, Michelin 2-star restaurant in New York City...
NationalityFrench
ProfessionChef
Date of Birth25 March 1955
CountryFrance
appreciate evolution constant
I appreciate the constant evolution in refining food, but not in making food gimmicky.
years may six
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.
japan thailand cuisine
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
trying nutrition be-careful
I am very concerned about nutrition and always try to be careful about what I eat.
night jazz harlem
I like to go hear jazz late-night up in Harlem.
pain majestic chickens
Boning is a pain, but it makes such a majestic chicken.
movement trends today
A lot of young chefs today get carried away by trends, by influences, by movements.
real successful cities
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.
real inspiration years
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
passion dedication who-cares
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!
home cooking chef
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.
enjoy i-can
For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.
knives faults remember
Remember, it is never the knife's fault.
guy half way
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.