Daniel Boulud
Daniel Boulud
Daniel Bouludis a French chef and restaurateur with restaurants in New York City, Las Vegas, Palm Beach, Miami, Montreal, Toronto, London, Singapore, and Boston. He is best known for Daniel, his eponymous, Michelin 2-star restaurant in New York City...
NationalityFrench
ProfessionChef
Date of Birth25 March 1955
CountryFrance
neurotic worried
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.
came crab early gather hudson mostly sound tip until
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.
add aiming concentration flavors great high liquid proportion sauce wash
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
great
To me, there's no great chef without a great team.
almost amazing array casinos close culinary hotels life massive miami
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.
blank block canvas capture clay expression freedom gives imagination love ultimate whatever
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.
amazing core family farming fishing four goes history later pilgrim similar week york
New York has an amazing history of farming and fishing that goes right back to the Pilgrim Fathers. At its core are the four seasons, which are distinct, well-established and similar to those in Lyon, where my family lives: when it's snowing in New York, a week later it will be snowing there.
customers endless great life moment pleasure pursuit seeing sharing
I take so much pleasure at seeing customers who are happy: happy with what they eat, but happy with their friends and sharing a great moment together, and I think that is more important in life than the endless pursuit of perfection.
clean earn five manage money penny
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.
chefs great home none problem work
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
chefs directly dishes everywhere france imagination knowledge reference technique
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.
evolving fulfilling keeps
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
art bring casual food french soul tradition
For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that.
america cuisine difference french similar
I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.