Quotes from Dominique Crenn

My parents believed in the importance of education, but beyond that they were pretty relaxed. My brother and I weren't expected to become lawyers or doctors. As long as we were settled and happy, we could do what we liked.

You need to be confident. You need to know who you are as a person and as a human. But make sure that you go through the world with humility and respect for others.

Sustainability is one of my biggest passions. I have two little girls, twins, and I lie awake at night worrying about what the world will look like for them.

Meat's effect on climate change simply cannot be ignored.

I think women are inclined to look at things with more purpose because of our sensibility. We want things to connect and come together.

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.

We need to come up with alternatives to all the plastic wrap and containers that we use in restaurants. It's small things, like having your team bring reusable cups to get their coffees, and consolidating shipments as much as possible.

What the food industry should be talking about? Climate change. It should be talking about the industrialization of food. It should be talking about how are we gonna feed the kids at school.

There is so much inequality and injustice in America, and COVID-19 has exposed that even more. We have to really understand that this is a wake up call; this is a time of action.

What I want to tell people is, you have to believe your gut. You have to find answers from what your gut is telling you. I always work with intuition.

I just felt very isolated in France, a very bureaucratic place, no space for thinking in a different way, an artist's way.

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.

At a very young age, I fell in love with the idea of being in a restaurant and being surrounded with people around me. I don't think at the time I thought about becoming a chef. I have a bachelor's degree in economics. I never went to a cooking school.

As a young girl, being a chef did not cross my mind - I wanted to conquer the world. I wanted to play with my brother and the boys. I wanted to be a famous photographer.

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.

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.

In general, cooks like to be in the kitchen and they don't really interact with others.

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.

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 with production, what you did it with human interaction, and how you did it with different cultures. Food becomes a mark of activism.

I'm not even a just a kitchen cook - everything we do has a purpose, and there's meaning to it.

I was sifting through the dier, and I remember thinking: This potato is important. It comes up from the soil and feeds us, it connects us. It is the core of society.

Food is politics. You know, we have one planet. And growing food is, you're using the soil of the planet.

I think sometimes when you go to a space you might like it, but the landlord is expecting something different from you. Our concept is very specific to us, so we need to have the freedom of doing it.

I don't want people to look at my menu and see just the ingredients. I want to take them on a journey.