Daniel Boulud quotes
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“Kitchens should be designed around what's truly important-fun, food, and life.”
-- Daniel Boulud -
“I am very concerned about nutrition and always try to be careful about what I eat.”
-- Daniel Boulud -
“I like to go hear jazz late-night up in Harlem.”
-- Daniel Boulud -
“I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.”
-- Daniel Boulud -
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“I appreciate the constant evolution in refining food, but not in making food gimmicky.”
-- Daniel Boulud -
“For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.”
-- Daniel Boulud -
“Boning is a pain, but it makes such a majestic chicken.”
-- Daniel Boulud -
“After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.”
-- Daniel BouludSource : "The Daniel Boulud Experience". Interview with Rachel Small, www.interviewmagazine.com. May 20, 2013.
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“A lot of young chefs today get carried away by trends, by influences, by movements.”
-- Daniel Boulud -
“From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.”
-- Daniel Boulud -
“Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is always a pleasure and a relief to work with the ones who care the most!”
-- Daniel Boulud -
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