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
brings people talented
I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from so many places.
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.
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.
cook cooked edge freedom given people tried
I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America.
chef dining figure lobster moment people piece salmon share trying whatever
I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.
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.
burger chefs discovered
I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.
evolving fulfilling keeps
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
food french general less respecting
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.
clean earn five manage money penny
When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years before we earn the first penny that is clean of debt.
chefs great home none problem work
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
add avoid butter good
It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.
age french good meat
For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.
client communication critical customers efficient flow good soon system waiters
For me, good service is efficient and discreet; it's that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised - that there's a system in place.