” A lot of young chefs today get carried away by trends, by influences, by movements. “


” 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. “


” If you’re in a major city, there’s a 25-year cycle. In Vegas, it’s probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while. “


” 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. “



All 4 Daniel Boulud Quotes about You in picture


A lot of young chefs today get carried away by trends, by influences, by movements.
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


If you
Something I learned when I was very young: with cooking, it doesn
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