Loyal customers, or customers who recommend their friends, give me the most pride. I think that is the biggest compliment I can get. I think in the restaurant business, it takes patience from the customer to spark up a relationship with the restaurateur, but it takes also work from the restaurateur to spark up a relationship with his customer.
Daniel BouludI appreciate the constant evolution in refining food, but not in making food gimmicky.
Daniel BouludAfter six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.
Daniel BouludReceiving the president of the United States in your restaurant is a big thing. Obama came three times. There's a sense of pride when you're one of few who has had a chance to spend an evening with the president of the United States. Despite if he's Republican or Democrat, we accept them all. Also, I remember days when I had Julia Child coming, with close friends. I had a great relationship with Julia. So those moments are more of affection and admiration than of fancy pride.
Daniel BouludIf you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.
Daniel BouludMy favorite thing is when I go back and my mother cooks for me. Because it just throws me back the same flavor. And I try to modify things: I say, "Why don't you do this and that?" My mother is older, but she cooks a lot, and she doesn't want to change anything. She's a very good cook, and my grandmother was an amazing cook.
Daniel Boulud