“When I started to work in the kitchen, there's not a lot of women that...” — Dominique Crenn Quote

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.

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

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.

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

Anybody that comes in, a new person is supposed to spend six months downstairs in the basement doing prep work. I didn't. I got on the line right away.

I'm a morning person so I like to be up by 6 am to wash and pray before the sun rises, and then have a tea at the kitchen table.

Most of our traditions revolved around the kitchen, and the thing that stands out to me is my mom makes Turducken. Most people think it's some kind of great myth in the world, but my mom makes it.

My mother painted and wrote. She always had a painting in progress on an easel in the kitchen, so our house always smelled like oil paint. At night, she wrote after she'd put my sisters and me to bed, and the sound of her typing was our lullaby.

When you are in a long-running series you don't look outside it because you don't really need to do much else. When you don't have that you are much more open to offers, like presenting Hell's Kitchen or making a motoring show in Madagascar with Mariella Frostrup.