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You don't have to spend the entire day hunched over your computer consuming this information. Maybe, it is as simple as once in a while glancing down at the device that's invaluable to you or many reasons, catching up, or it lets you know when you should know something. But as these things get better and we get more connected in it, it will get more sophisticated.

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Daniel Boulud

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.

Decided, May, Opened, Six, Street, Years
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Kitchens should be designed around what's truly important-fun, food, and life.

Designed, Food, Fun, Life

A beginner cook is going to have to be patient to really learn well. When you start to beat your master, that's when you're really starting to master the thing. But it's going to take a while. After that, you have to define what you want to be, who you want to be, where you want to be.

Be Patient, Beginner, Cook, Patient, Start, Starting

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.

Compliment, Giving, Pride, Recommend, Relationship, Thinking

What I bring - my team and I, because it's not only me - is this sense of elegance and casualness, and no pretension. There's also a sense of loyalty - loyalty to my customers, but also loyalty from my staff. Also, I think a sense of perfection; I'm a bit of an obsessed freak with perfection. I think I bring craziness sometimes, because if there is someone who's going to dare do something crazy, it's me.

Crazy, Customers, Loyalty, Sense, Team, Think

Remember, it is never the knife's fault.

Fault, Faults, Knives, Remember
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