Daniel Boulud

Chef

1955-03-25

Quotes by Daniel Boulud

• I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

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• 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.

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• 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.

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• 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.

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• 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.

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• 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.

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• For me, good service is efficient and discreet; it's that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised - that there's a system in place.

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• 25 years ago, when I started in New York, I had the pleasure to cook for Andy Warhol. At the time, I could have traded art for food - I should have done so, because I could get his work for nothing!

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