99 Quotes by Dominique Crenn

I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.

I loved school, although I got bored very easily. I liked literature. I loved philosophy. I didn't like math. I was good at English. I didn't like German. I was good at sports and continued to compete on all sorts of teams.

I think what we have at Atelier Crenn, which I think is good, is that the basics are very traditional.

I always wanted to open a small place.

I live in a condo outside of San Francisco, in a town called Larkspur, near a marine area.

I never doubted myself when I opened my first restaurant. You've got to give 100% of yourself until you know you've done it. But it was still a struggle.

I love meals where you have maybe 10 side dishes spread on the table. People get their plate and they can then pick what they want to eat.

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 really who they are. I'm looking for honesty, vulnerability. I'm looking for strength, I'm looking for weakness. I'm looking also for someone that wants to learn and is excited about learning.

My grandmother was kind, but she knew what she wanted and she wasn't afraid to give a command. When, eventually, I ran my own kitchen, I realized I had a leadership model reaching back into my earliest memories.