Daniel Boulud

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 have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

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