Dominique Crenn

You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem…

— Dominique Crenn

My food is about texture and technique.

— Dominique Crenn

My mom and dad taught me to never take anything for granted, and to give what you are to your community.

— Dominique Crenn

I kind of do not like the word chef. Chef, giving you a sense of hierarchy and power. To be a good…

— Dominique Crenn

I was very fortunate to grow up in France with amazing parents who allowed me to understand the importance of activism. My…

— Dominique Crenn

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

When you give someone an award and you tell them that they are the best female chef in the world, you alienate…

— Dominique Crenn

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

I think I was eight or nine when I had my first long-form tasting menu.

— Dominique Crenn

When I interview people that want to work with us, I often disregard their resume, because a piece of paper, it doesn't…

— Dominique Crenn

I grew up in France, eating the very best pastries.

— Dominique Crenn

Obviously, growing up in France, I had foie gras probably when I was two years old. Writing about it and understanding what's…

— Dominique Crenn

I have a big mouth. And I'm not afraid to use it.

— Dominique Crenn

I've participated at summits where I was the only chef. I was surrounded with thinkers and writers and innovators.

— Dominique Crenn

I'm talking to a lot of my industry to maybe try to create a guild and coalition where people, when they retire,…

— Dominique Crenn

Look, I'm human. Sometimes I'm struggling, sometimes I'm hurting, sometimes I have feelings, sometimes I'm heartbroken. I try to do good in…

— Dominique Crenn

Every dish is very connected to my own experiences. Perhaps I go deeper in the description and feeling in the dish than…

— Dominique Crenn

In the restaurant business, if you break even, you're lucky. It's a really hard business, it's a survival business.

— Dominique Crenn

Professional kitchens are studied to cook for countless people. At home, design often wins over functionality. A restaurant must be functional.

— Dominique Crenn

I feel that when you connect something that you do, especially serving food, and connect that together with words - I think…

— Dominique Crenn

I love hi-tech kitchens, but that doesn't necessarily mean full of appliances.

— Dominique Crenn

I've met a lot of people who were resistant to my ideas, because they were afraid to get into unfamiliar conversations. I…

— Dominique Crenn

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

I usually like simple food when I'm at home.

— Dominique Crenn

I think through humor you can get a point across better than through just a dramatic narrative.

— Dominique Crenn