Phrase by 'Daniel Boulud'
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To me, there's no great chef without a great team.
Author: Daniel Boulud - French ChefMe , Great , Team , Chef
I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.
Author: Daniel Boulud - French ChefLove , Me , Freedom , Imagination
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
Author: Daniel Boulud - French ChefYou , Beautiful , Food , Soul
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.
Author: Daniel Boulud - French ChefYou , Focus , Education , Art
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.
Author: Daniel Boulud - French ChefLife , Own , Amazing , Miami
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.
Author: Daniel Boulud - French ChefBest , America , Passion , Chef
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.
Author: Daniel Boulud - French ChefPeople , Think , Community , Special
In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip of Long Island, off Montauk.
Author: Daniel Boulud - French ChefLong , America , Fall , River
The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.
Author: Daniel Boulud - French ChefYou , Doing , Wrong , Chef
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.
Author: Daniel Boulud - French ChefBeing , Day , Way , Garbage
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