I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
Tags: our, mean, how, restaurant

Other Quotes by "Daniel Boulud"

I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.
Tags: more, think, community, people
I appreciate the constant evolution in refining food, but not in making food gimmicky.
Tags: making, evolution, appreciate, food
New York has an amazing history of farming and fishing that goes right back to the Pilgrim Fathers. At its core are the four seasons, which are distinct, well-established and similar to those in Lyon, where my family lives: when it's snowing in New York, a week later it will be snowing there.
Tags: amazing, fishing, history, family
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
Tags: food, cooking, you, beautiful
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.
Tags: being, garbage, way, day
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