Daniel Boulud People Quotations

I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.

I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.

I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from so many places.

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.

I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America.

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.