99 Quotes by Dominique Crenn

I try not to spend 10 hours in the kitchen when I cook at home for guests. That's why I try to be really organized and have everything thought out.

Every dish is very connected to my own experiences. Perhaps I go deeper in the description and feeling in the dish than a male chef would. But it's difficult to say.

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.

Early in my career, I was told I shouldn't try to work in a kitchen, that I should consider serving or managing instead. It was a sad narrative that was given to me, and it came from a society that didn't know better.

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

It's funny: not too many people used to think that Brittany was a culinary treasure, but there's such amazing stuff. Beef and pork, of course, but the seafood! The food there is kind of wonderful.

I've met a lot of people who were resistant to my ideas, because they were afraid to get into unfamiliar conversations. I didn't listen to them.

So, when I was about eight, I told my mother that I wanted to be a chef - and a police man, too. I didn't totally know that was it at the time, but I was very attracted to it from the beginning. I liked the idea of working with people in a kitchen, of dealing with ingredients, all of it.

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