Daniel Boulud Quotes

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.

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.

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

What has impressed me the most about the Italians whose tables we've sat at is that they are traditional cooks but also outrageously innovative. These people are wild improvisers.

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.

I feel fortunate to be part of the cooking community. We learn from each other.

Food is ever-changing and ever moving forward and getting more and more complex.

A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.

The idiot who invented instant grits also thought of frozen fried chicken, and they ought to lock him up before he tries to freeze-dry collards.

I read so many things because a colleague or a friend will post something, and I'll be able to learn a tremendous amount only because they drew attention to it. So I try to do that for others, and that's the great thing about social media. It's not always a narcissistic cesspool or waste of time.

I really loved traveling the U.S. and seeing regional differences within the same country and how the same ingredients are used in very different ways. I love how the 'old guard' of cuisine are still pioneering so much of the direction of food today.

I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.

In Tijuana, because there's such a mix and match of people and regions and we're a newer city and everyone comes from some place else, I think we're just given permission to play with our food.

A cookery book should be there for inspiration. Recipes should be a guideline, and they shouldn't be cast in stone.

I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.

I've always been very open about how my mother taught me to cook and how I'm delighted to share my family's recipes.

I enjoy experimenting with food and dish out innovative food items as well.

When you are constantly around other professionals, you end up learning and growing.

I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.

I talk to a lot of European coaches. I got friends over there that I steal stuff from, talk to, maybe have them look at what we're doing and say, 'Hey, what would you do differently?'

At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites.