I love hi-tech kitchens, but that doesn't necessarily mean full of appliances. — Dominique Crenn Copy Share Image
I've participated at summits where I was the only chef. I was surrounded with thinkers and writers and innovators. — Dominique Crenn Copy Share Image
For a menu to come together, you have to have sweetness, saltiness, crunchiness... it's all about balance. — Dominique Crenn Copy Share Image
I want people to start to think. I always say that: You've got to think before cooking. — Dominique Crenn Copy Share Image
I'm most excited about people being more conscious about their eating habits. — Dominique Crenn Copy Share Image
I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs. — Dominique Crenn Copy Share Image
A restaurant, a small business lives day-by-day. If they're lucky they can make maybe up to 5% profit. That's not a lot. — Dominique Crenn Copy Share Image
Food is what I think about constantly. I love the beauty of this planet. — Dominique Crenn Copy Share Image
I'm not trying to be anything other than myself. I appreciate any type of restaurant or cooking, and the main goal is… — Dominique Crenn Copy Share Image
I came to the U.S. in the 1990s. I worked all around, including at Stars, and in 1996, I became the chef… — Dominique Crenn Copy Share Image
Meat is complicated. We have to be thoughtful about the ecosystem that we're living in and not to destroy it because of… — Dominique Crenn Copy Share Image
Well, I don't think I'm a chef. I'm just someone that... I found a way of speaking. It was not a pen.… — Dominique Crenn Copy Share Image
I try not to spend 10 hours in the kitchen when I cook at home for guests. That's why I try to… — Dominique Crenn Copy Share Image
I'm Dominique Crenn. I'm a chef, entrepreneur, artist, poet, human being. I have three restaurants in San Francisco: Atelier Crenn, Bar Crenn… — Dominique Crenn Copy Share Image
My restaurant is an expression of myself - my fantasies. Where I've been, and where I want to be. I think of… — Dominique Crenn Copy Share Image
If you are a chef, you have an incredible responsibility in this world. Don't just open a restaurant to serve food. Include… — Dominique Crenn Copy Share Image
So, when I was about eight, I told my mother that I wanted to be a chef - and a police man,… — Dominique Crenn Copy Share Image
I want people to ask me how I feel about the world, or what is my day about, and ask me a… — Dominique Crenn Copy Share Image
Of all the restaurants I visited in my childhood and adolescence, it was Michel Bras that I remembered most vividly and it… — Dominique Crenn Copy Share Image
At a very young age, I fell in love with the idea of being in a restaurant and being surrounded with people… — Dominique Crenn Copy Share Image
You have so much responsibility because when you're in the kitchen, it's not just food, it's where the food comes from, what… — Dominique Crenn Copy Share Image
We see the effects of climate change on food prices and in so many other ways. — Dominique Crenn Copy Share Image
I try to craft a menu that is very welcoming. I like to make vegetables and seafood, and I love to make… — Dominique Crenn Copy Share Image
I'm not even a just a kitchen cook - everything we do has a purpose, and there's meaning to it. — Dominique Crenn Copy Share Image
Being a chef is about feeding people, which is part of the story of all humanity. — Dominique Crenn Copy Share Image
Food is politics. You know, we have one planet. And growing food is, you're using the soil of the planet. — Dominique Crenn Copy Share Image
I think I was eight or nine when I had my first long-form tasting menu. — Dominique Crenn Copy Share Image
In the restaurant business, if you break even, you're lucky. It's a really hard business, it's a survival business. — Dominique Crenn Copy Share Image
I don't want people to look at my menu and see just the ingredients. I want to take them on a journey. — Dominique Crenn Copy Share Image
In general, cooks like to be in the kitchen and they don't really interact with others. — Dominique Crenn Copy Share Image
As a chef, I've always been very conscious and very thoughtful about the way that I buy food or have my farmers… — Dominique Crenn Copy Share Image
Food is language. It helped me to open up the conversation on other things. — Dominique Crenn Copy Share Image
Everyone should watch 'Supersize Me' to realize how much our physical health is connected to the food we eat. — Dominique Crenn Copy Share Image
You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem is still… — Dominique Crenn Copy Share Image
My mom and dad taught me to never take anything for granted, and to give what you are to your community. — Dominique Crenn Copy Share Image
I kind of do not like the word chef. Chef, giving you a sense of hierarchy and power. To be a good cook and… — Dominique Crenn Copy Share Image
I was very fortunate to grow up in France with amazing parents who allowed me to understand the importance of activism. My dad was… — Dominique Crenn Copy Share Image
I came to the U.S. in the 1990s. I worked all around, including at Stars, and in 1996, I became the chef of Yoyo… — Dominique Crenn Copy Share Image
When you give someone an award and you tell them that they are the best female chef in the world, you alienate them from… — Dominique Crenn Copy Share Image
You have so much responsibility because when you're in the kitchen, it's not just food, it's where the food comes from, what you did… — Dominique Crenn Copy Share Image
I think I was eight or nine when I had my first long-form tasting menu. — Dominique Crenn Copy Share Image
When I interview people that want to work with us, I often disregard their resume, because a piece of paper, it doesn't tell me… — Dominique Crenn Copy Share Image
Obviously, growing up in France, I had foie gras probably when I was two years old. Writing about it and understanding what's going on… — Dominique Crenn Copy Share Image
