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.
Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And baby artichokes. A… - Daniel Boulud
Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And baby artichokes. A…
- Daniel Boulud
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years. - Daniel Boulud
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
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… - Daniel Boulud
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…
Remember, it is never the knife's fault. - Daniel Boulud
Remember, it is never the knife's fault.
I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner. - Daniel Boulud
I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.
I was at Plaza Athénée, where a jacket and tie was required. Andy Warhol came with his turtleneck, because he was always wearing a turtleneck, with a… - Daniel Boulud
I was at Plaza Athénée, where a jacket and tie was required. Andy Warhol came with his turtleneck, because he was always wearing a turtleneck, with a…
Loyal customers, or customers who recommend their friends, give me the most pride. I think that is the biggest compliment I can get. I think in the r… - Daniel Boulud
Loyal customers, or customers who recommend their friends, give me the most pride. I think that is the biggest compliment I can get. I think in the r…
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyc… - Daniel Boulud
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyc…
I have a sense of respect: respect for my suppliers, respect for the staff, respect for the customer - as long as they respect us. When we have a cus… - Daniel Boulud
I have a sense of respect: respect for my suppliers, respect for the staff, respect for the customer - as long as they respect us. When we have a cus…
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