I think there are a lot of chefs in D…– Daniel Boulud
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
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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
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with a fried egg
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
I love to make a one-pot meal – think stir-fry but in the French Fricassee. I start with what takes the longest to roast and
For me, the food I like to make is the food I can enjoy all the time anytime. It’s not too calculated or technical.
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you
In the Bronx, you have the southern Italians; in Queens, the Greeks, Koreans and Chinese; in Brooklyn, the Jewish community; and in Harlem, the Hispanics
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,
25 years ago, when I started in New York, I had the pleasure to cook for Andy Warhol. At the time, I could have traded
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