Quotes of All Topics . Occasions . Authors
My food is about texture and technique.
I'm keeping positive; I'm a very positive person.
I have a big mouth. And I'm not afraid to use it.
Eating is an act of activism for me; it's politics.
Meat's effect on climate change simply cannot be ignored.
It's rubbish for somebody to say that food is not politics.
I think I was eight or nine when I had my first long-form tasting menu.
San Francisco needs to become a city where you have late night offerings.
I'm most excited about people being more conscious about their eating habits.
I love hi-tech kitchens, but that doesn't necessarily mean full of appliances.
We see the effects of climate change on food prices and in so many other ways.
Being a chef is about feeding people, which is part of the story of all humanity.
In general, cooks like to be in the kitchen and they don't really interact with others.
I think Los Angeles is an incredible city. It's also very diverse, which I love about it.
I live in a condo outside of San Francisco, in a town called Larkspur, near a marine area.
I think through humor you can get a point across better than through just a dramatic narrative.
My biggest role models are not chefs, but women like Coco Chanel, Simone de Beauvoir, Nina Simone.
I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.
I don't want people to look at my menu and see just the ingredients. I want to take them on a journey.
I think what we have at Atelier Crenn, which I think is good, is that the basics are very traditional.
My mom and dad taught me to never take anything for granted, and to give what you are to your community.
Food is politics. You know, we have one planet. And growing food is, you're using the soil of the planet.
For a menu to come together, you have to have sweetness, saltiness, crunchiness... it's all about balance.
Everyone should watch 'Supersize Me' to realize how much our physical health is connected to the food we eat.
I am just a little fish in the sea. But I do understand that everything that I do could have a little impact.
I try to craft a menu that is very welcoming. I like to make vegetables and seafood, and I love to make pasta.
I've participated at summits where I was the only chef. I was surrounded with thinkers and writers and innovators.
In the restaurant business, if you break even, you're lucky. It's a really hard business, it's a survival business.
I want to treat every ingredient in a way that conveys its most pure qualities, but with a little bit of a dreamy twist.
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.
Surround yourself with people that really care about not just you, but also the world and the things that you believe in.
I just felt very isolated in France, a very bureaucratic place, no space for thinking in a different way, an artist's way.
As a chef, I've always been very conscious and very thoughtful about the way that I buy food or have my farmers produce it.
When I started to work in the kitchen, there's not a lot of women that were working and I didn't try to pay attention to that.
You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem is still around.
My dad's best friend was a food writer and critic, so I was very lucky to eat in beautiful Michelin-starred restaurants growing up.
I've loved poetry since a very young age and my parents, especially my dad, he really introduced us to art when we were quite young.
When you give someone an award and you tell them that they are the best female chef in the world, you alienate them from their peers.
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. It was not a brush. It was food.
I think women are inclined to look at things with more purpose because of our sensibility. We want things to connect and come together.
People ask me how come you say hello to your customers every night? It's because I need that. It's not just a restaurant. It's my house.
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.
My restaurant is an expression of myself - my fantasies. Where I've been, and where I want to be. I think of my cooking as very emotional.
When you are adopted and you realize that someone gave you a gift, you pay attention to things very clearly. You realize how lucky you are.
Professional kitchens are studied to cook for countless people. At home, design often wins over functionality. A restaurant must be functional.
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.
I feel that when you connect something that you do, especially serving food, and connect that together with words - I think it's very important.
My family, they come from farmers. I used to spend my summers on the farm instead of in the south of France. I loved the hard work and the earth.
I want my legacy to be, wow she was a woman that really cared about others and dedicated her life to make sure that this world was a better world.
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.