“The proportion of ingredients is important, but the final result is al...” — Alain Ducasse Quote

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.

I do most of the cooking in my head.

I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products.

I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.

I am probably exaggerating a little, but I owe my equilibrium to ink and paper.

Usually I am not overexcited about hits or down in the dumps for flops. I maintain a degree of equilibrium.

There's no point of equilibrium. I'm either at home or at work, but what I try to do is to give my whole heart to wherever I am.

When things were not going right for me, writing was the only thing that kept my equilibrium right, it has always been a do-it thing when I feel sad or lonely or low.

The reality is that financial markets are self-destabilizing; occasionally they tend toward disequilibrium, not equilibrium.