A Quote by Daniel Boulud
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
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I have so many great friends, so many great memories, so many great pictures, so many great songs, so many great relationships with people. I definitely feel, for the last 15 years, that I spent my time very wisely. And that's a great thing to be able to look back at.
I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.
I have strong feelings about cookbooks because I am a lover of them and student of them and devourer of them and collect them. I find them to be a great source of inspiration. When I was a cook and not making much money, I always used to spend most of what I had on cookbooks.
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.
There are a great many sins in this world, none of them original.
Any great achievement is preceded by many difficulties and many lessons; great achievements are not possible without them.
So many of my friends are actors, and so many of them are great, and they're losing jobs to people who have never been in plays before; I understand that sometimes I'm part of the problem. But I'm trying to figure out how to balance it.
I've seen cookbooks from lots of great chefs that have been disappointing. A book, to me, it has to have a story. Some of these people, they open a restaurant, and one year later, there's a cookbook. There's not much of a story yet.
Progo,' Meg asked. 'You memorized the names of all the stars - how many are there?' How many? Great heavens, earthling. I haven't the faintest idea.' But you said your last assignment was to memorize the names of all of them.' I did. All the stars in all the galaxies. And that's a great many.' But how many?' What difference does it make? I know their names. I don't know how many there are. It's their names that matter.
What's so great about making television is that it's a collaborative beast. It's created by a great many hands belonging to a great many people.
My personal missteps - how many Americans have died as a result of that? None. Other than my family, how many victims were there? None. And yet, in refusing to engage in a responsible debate about Iraq, how many Americans died? Thousands. And America seems to have no problem with that.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
When I was a little kid wanting to play music, it was because of people like Pete Johnson, Huey Smith, Allen Toussaint, Professor Longhair, James Booker, Art Neville ... there was so many piano players I loved in New Orleans. Then there was guys from out of town that would come cut there a lot. There was so many great bebop piano players, so many great jazz piano players, so many great Latin piano players, so many great blues piano players. Some of those Afro-Cuban bands had some killer piano players. There was so many different things going on musically, and it was all of interest to me.
Even though the money is great and the fame is great, you still have a lot of disenfranchised young men that are participating in the NFL that are not very happy. A lot of them are very bitter. A lot them are very angry. So many of them have had no fathers and no home life, and basically, no education.
Modern cookbooks are marketing tools for chefs. They're in the bestseller lists but no one cooks from them.
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that really celebrate home cooking or are for home cooks especially.
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