A Quote by Daniel Boulud
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
Related Quotes
Poems very seldom consist of poetry and nothing else; and pleasure can be derived also from their other ingredients. I am convinced that most readers, when they think they are admiring poetry, are deceived by inability to analyse their sensations, and that they are really admiring, not the poetry of the passage before them, but something else in it, which they like better than poetry.
I had a pretty well-adjusted style of parenting. I think my parents were very young, very open. I think I learned many things from them: etiquette and grace, compassion and charity. And who I am today is due to a lot of attributes of my parents.
I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
A lot of work was done with one of my best friends and editor, Spencer Averick, who's edited everything I've ever made from the very, very first documentaries; the very, very first films I made were docs, so we learned the form together.
I have a lot of things that I wish I had done differently given the opportunity to redo it but that would have changed everything, and I am very content with where I am today.
I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in Mexico. That gives the show [Top Chef] a different level completely; the gastronomic level is very high. It makes it all more interesting and the competition is just harder and harder.
I think I've made a lot of sacrifices. I work very, very hard. I've created thousands and thousands of jobs, tens of thousands of jobs, built great structures. I've had tremendous success. I think I've done a lot.
I have a very big phone book and a very long reach around the world. And I think - I don't think, I know - that 95 percent of the people who I know who weren't born into success who have become successful and done things that are different and made a lot of money and had a lot of excitement in their life are people who never hear the word 'no.'
I hung out with a lot of the riders to get their attitude and they're all like men. Men among boys. They have a certain calm to them which is really impressive. They go out there and they're racing 80 miles per hour, or jumping 60 foot jumps, I think they get all their adrenaline out. So during the day, they're just quiet, aloof and stoic superheroes kinda, you know what I mean? They're very, very respectful. It's a very family oriented sport. Everybody knows everybody so there's a lot of respect and understanding.
I'm very proud of all the movies I made. I am very happy with everything I've done. I like to watch my movies. Some of them work. Some of them don't. Some of them people like, most of them they don't.
I see a lot of myself in a young Mike Vrabel. He is very competitive. He is very respectful of the game, but he looks at each opportunity as an opportunity to prove something that people don't think you can do, and he'll create that narrative.
I don't really regret much. I know there are things that I've done that have been wrong, and wish I could do over again, but I feel it's all made me who I am today, and I'm very thankful for that.
You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.
True to their history, the English are very domineering and have manipulated it in different ways. I wouldn't say that there was an original, but there is a lot of expurgation in some of the Victorian translations, and there's a lot of additional salacious nonsense in some of them, too. I also like the early French one, much-derided for being fanciful but which is actually very elegantly done. It's very big, very capacious.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef