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
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.
cookbooks except exchange group recipes reference sit six talk
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.
building chef jim learn matured patient proud six true worked
I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.
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.
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.
cautious pretension
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
best brand chef chocolate created former hometown north quality returned shop sticking stopping thomas top vancouver
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.
It's very nice, and I'm very happy, and now I'm going to the gym.
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.
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.
demand lately obviously strong yes
This is obviously not something I can do every day. But lately there is such a strong demand for it, I have to say yes sometimes.