Author

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.

From Daniel Boulud

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

From Daniel Boulud

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.

From Daniel Boulud

I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.

From Daniel Boulud

I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.

From Daniel Boulud

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

From Daniel Boulud

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.

From Daniel Boulud

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.

From Daniel Boulud

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

From Daniel Boulud

I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.

From Daniel Boulud

Daniel Boulud

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