Daniel Boulud Quotes

At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.

I really want to play interesting roles, but you want to work, so it's a balancing game.

If I had my career over again? Maybe I'd say to myself, speed it up a little.

I always keep thinking, 'The next role - that's going to be the one that's really going to define me and show them all. I'll transform and disappear, and it will be a revelation.'

I get a lot of girls who say, 'I just want to be a model so badly.' And I think: 'You can do better than that.' I mean, look, I do love it, I'm not saying anything bad about it, I just think you can do a lot more.

After high school, I was going to move out to L.A. and try to pursue my dreams of acting. My parents said, 'That's fine. We support you, but you have to go to school,' which was fine because I'm a studious person anyway; I enjoy it.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

I started cooking when I was 18 years old, and now I have restaurants all over the world.

I would like more challenging roles. I definitely would like to something that's more challenging.

I think I started to have thoughts to really want to be serious about my work when I was about twenty-five, and I just kind of started to look into that direction and moved into it.

The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.

I know that nothing can be taken for granted, and there is still a lot of hard work ahead of me. However, I am looking forward to the challenge of trying to prove to the England manager that I am worthy of a place in his team, and hopefully continuing to progress my career in the right direction.

It is something I would like to do, to be a manager, but that's not assuming I will be. It's something that I can strive towards and see where it takes us.

Women are not going to start businesses because we tell them we don't have enough people of a certain group. People want to start businesses because it's a way of fulfilling their ambitions and dreams.

I didn't want to be the 40-year-old still on MTV doing 'Real World.' I loved the show. I loved the people on it, but I had a different set of goals.

I'm 25 years old; I've had a good career, and the best is yet to come. I want to fight for the next 10 years, which will be better than my first 10 years.

I could have stayed in Argentina but because I wanted to grow as a player, I went to Italy. I had the same idea in my mind when I came to Tottenham.

It's easy to become complacent when you are earning decent money as a young player. It's important to understand that there is a lot to achieve, and there is a long way to go before you are where you actually want to be.

A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.

When I was a kid, it was just a wild dream to think that I would've had a career like this, and I really didn't think that was possible. But things just kind of started to roll, and I was caught up in it, and I went with it.

I want to go higher in my career. This is not my best. My best is yet to come.

Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'

That was how I felt at non-league. I never looked at it then and said, 'I want to be a Premier League manager one day'. I just wanted to do a good job and see where it could take me.

My ambitions are just to keep working hard and, when I do get on, to make an impression.

I want to work as hard as I can and continue to make a career for myself.