Daniel Boulud Quotes

I'm such an avid magazine reader - music, art, beauty magazines - and I found that food and restaurants were pouring into everything I cared about. Whether it was the pop-up concept, or some mysterious mini-mall restaurant, I got swept up in the sexy romance of the food movement.

There's a lot more future in hamburgers than in baseball.

You look around New York, and we are surrounded by restaurants and food trucks, and we celebrate food in this city like no tomorrow.

I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.

The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.

I'm always down to try a new burger, but Shake Shack is still my top. What makes them so special is for the bread they use Martin's potato rolls which is just the best hamburger buns ever.

In one respect, it's easier to open a restaurant in New York because you get more media attention than anywhere else. Almost everyone will try a new place once, irrespective of the reviews, because it's a spectator sport.

For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world.

I believe that London is the most exciting food city in Europe.

Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What you do in Singapore is eat. It's a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment.

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.

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.

Man who invented the hamburger was smart; man who invented the cheeseburger was a genius.

The hamburgers in America are the best in the world.

I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

Back when we started, people didn't even know what a submarine sandwich was. The product was only sold in a few markets.

When a dish really hits a nerve with the American palate, it can really take off across the entire country, facilitated by food vendors' freedom to copy good ideas.

What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.

Tel Aviv is the most exciting place to eat in Israel.

Food is ever-changing and ever moving forward and getting more and more complex.

The culinary scene in Phoenix is incredible.

I have a fond appreciation for the Canadian culture and the Canadian food scene in general.

Nashville is coming up to be an amazing foodie city.

I love the food scene in New York.