“A lot of young chefs today get carried away by trends, by influences, by movements.” TodayYoungInfluenceMovementTrendsChefCarried Away Author:Daniel Boulud
“I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.” YearsRealInspirationCookingEdgesAdmirationChef Author:Daniel Boulud
“A lot of chefs don't have a natural sense of economy. I was with one guy the other day and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's about being proper.” WayShowsGuyNaturalHalfEconomyThrowingChefGarbagePeelingTurnips Author:Daniel Boulud
“Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.” HomeYoungDependsCookingCooksCulinaryChefEncyclopediaFood LoveUp To Date Author:Daniel Boulud
“I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able to be part of this restaurant with an amazing reputation, but not a good one for food at the time. I made it clear that if I was coming to Le Cirque it was going to change.” ExcitedReputationChef Author:Daniel Boulud
“Kitchens should be designed around what's truly important-fun, food, and life.” LifeShouldImportantFunDesignFoodCookingKitchenChefDecorFun Food Author: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!” CarePassionLinesPleasureSourceFindingsReliefDedicationChefWho CaresTrufflesReliable Sources Author:Daniel Boulud
