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
Professional kitchens are studied to cook for countless people. At home, design often wins over functionality. A restaurant must be functional. — Dominique Crenn Copy Share Image
I never doubted myself when I opened my first restaurant. You've got to give 100% of yourself until you know you've done… — 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
People ask me how come you say hello to your customers every night? It's because I need that. It's not just a… — 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
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
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
