“When France was the only reference for chefs to learn, you could go ev...” — Daniel Boulud Quote

“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 enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.”

“I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.”

“Man lives by imagination.”

“With fiction, I felt like I could bring to bear my full imagination, my entire heart, and so you feel very vulnerable. It's not your physical life, but it's everything else, so it felt like a lot was at stake.”

“I feel very strongly as a writer and as a director it is not my job to crush the audience's imagination.”