Daniel Boulud Chefs Quotations

I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.

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've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

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.