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

Remember, it is never the knife's fault.

- 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…

- Daniel Boulud

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

- 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…

- 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…

- 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…

- 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…

- Daniel Boulud