Letters to a Young Chef Quotes

“Blanc and Nandron were chefs in the Burgundian and Lyonnais traditions: founded on broad flavors as seductive as Burgundy wine (which was used in many of the recipes). Blanc was an innovator, but his tastes always had an authentic link to the classically pungent flavors of the region.”
― Daniel Boulud, Letters to a Young Chef

“If you always work with good, dedicated people, both above and below you, then you will learn to thrive in an environment of excellence.”
― Daniel Boulud, Letters to a Young Chef

“people who are driven by something—or better yet, drawn irresistibly to a goal—do not count being tired as a bad thing.”
― Daniel Boulud, Letters to a Young Chef

“learned a lot about using spices like caraway seed, cumin, and other dried seeds that play such a large part in traditional Nordic flavors, and about curing fish. (This was well before the appearance of Noma and the resurgence of foraging for lichens, mosses, and seaweed.)”
― Daniel Boulud, Letters to a Young Chef

“To this day, I merely have to see the words sauce au poivre on a menu to think of Vergé’s reinvention of that classic sauce: the sweet and spicy Sauce Mathurini made with cracked exotic pepper, golden raisins, cognac, and extremely full-flavored beef stock. Vergé could move easily from the big tastes of meat and game sauces to a whimsical and delicate Sauce Poivre Rose—a light, creamy emulsion of paprika and sweet Sauternes, brought to a briny finish with Mediterranean rock lobster.”
― Daniel Boulud, Letters to a Young Chef

“south of France, where he embraced the sunny, light cuisine of Provence—as bright as a Van Gogh sunflower.”
― Daniel Boulud, Letters to a Young Chef

“creativity is not an easy equation. And there is no direct line. You are not born with it, and you cannot learn it. It is a combination of dedication, practice, study, passion, and desire all coming together at one time.”
― Daniel Boulud, Letters to a Young Chef

“Failed recipes are never the problem. Failing to maintain or re-create them is.”
― Daniel Boulud, Letters to a Young Chef

“A word about meat caramelizing: You want it brown, not a light tan.”
― Daniel Boulud, Letters to a Young Chef