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
add bake butter chicken jerusalem stock sweet time until
Jerusalem artichokes are very sweet this time of year, ... I like to bake them until they are buttery. Add butter and thyme and a little chicken stock until they are glazed.
pain majestic chickens
Boning is a pain, but it makes such a majestic chicken.
chefs directly dishes everywhere france imagination knowledge reference technique
When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.
admiring
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
chefs cities food local vibrant
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.
fine people
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.
food people
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
arrived helped people three time worked
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
tourists
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
add complete french fresh longest love meal roast start takes until
I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.
love
I love to drive, especially on tracks, where I go a lot faster.
It's very nice, and I'm very happy, and now I'm going to the gym.
art artists biggest chefs cuisine cycles education imitate inspired past rather trying
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.
check five folding leather pack suit takes
I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.