A Quote by Daniel Boulud
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
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After you've done it for so many years, you have to find a new direction. You have to find something in your soul that's going to push you towards - to find your inspiration.
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.
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.
I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a real inspiration. I've cooked for Jamie a few times - most people are too frightened to cook for him. Chefs are really easy to cook for. They're just pleased not to be the one who's cooking.
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.
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.
Many of the cemeteries are beautiful, and are kept in perfect order. When one goes from the levee or the business streets [of New Orleans] to it, to a cemetery, he observes to himself that if those people down there would live as neatly while they are alive as they do after they are dead, they would find many advantages in it; and besides, their quarter would be the wonder and admiration of the business world.
What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.
A muse is something that serves a poet well early in his or her career. In later years one writers out of one's own driven inspiration. One learns to find inspiration rather than waiting for it to come for a visit. I can find inspiration almost anywhere.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
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.
'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.
Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid to those suffering from hunger and/or malnutrition worldwide.
I don't find inspiration on Wall Street. I don't find that in Beverly Hills. I don't find that in places where opportunity resides unbridled, and I think the real creative energy and the real juice is in where people are caught, in the economic abyss.
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