When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge. Daniel Boulud chefcopydirectly share on social
In the Bronx, you have the southern Italians; in Queens, the Greeks, Koreans and Chinese; in Brooklyn, the Jewish community; and in Harlem, the Hispanics - all with their own markets. Daniel Boulud bronxbrooklynchinese Change image and share on social
For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks. Daniel Boulud ageboneday Change image and share on social
I love to drive, especially on tracks, where I go a lot faster. Daniel Boulud drivefastlot Change image and share on social
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! Daniel Boulud childdefinegrow Change image and share on social
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93. Daniel Boulud 76thbusinesscirque Change image and share on social
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies. Daniel Boulud clienteledinefine Change image and share on social
When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years before we earn the first penny that is clean of debt. Daniel Boulud cleandaydebt Change image and share on social
If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while. Daniel Boulud citycyclelandmark share on social
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. Daniel Boulud bookchefcookbook share on social
