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
fine people
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.
check five folding leather pack suit takes
I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.
america close dish french
it comes as close as a French dish made in America with American ingredients can come.
asia europe family five four france london twice
I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five times a year.
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.
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.
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.
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.
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.
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.
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.
food learned matter might peru small spoon sure taste village
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.
continue cuisine french history relevant remain spain time trendy
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.
certainly french
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.