Daniel Boulud Quotes & Sayings (Page 3)

“No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.”

“Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.”

“That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or Soho.”

“The problem is that there is many great chefs and many great cookbooks, but none of them work at home.”

“To me, there's no great chef without a great team.”

“25 years ago, when I started in New York, I had the pleasure to cook for Andy Warhol. At the time, I could have traded art for food - I should have done so, because I could get his work for nothing!”

“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.”

“As a child growing up, it's going to be what you're going to remember most. What you liked or not liked then is going to define who you are at the table!”

“Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with a fried egg on top and wash it all down with Krug Champagne.”

“Every time - well, not every time, but in celebration of a great review or a great accolade, I take the team of Daniel to Katz's Deli for lunch. We take the trip on the subway, we were like 40 or 50 people, and we go in the back room and have a pastrami sandwich.”