A Quote by Dominique Crenn
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.
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If someone writes a great story, people praise the author, not the pen. People don't say, 'Oh what an incredible pen...where can I get a pen like this so I can write great stories?' Well, I am just a pen in the hands of the Lord. He is the author. All praise should go to him.
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.
I think generally speaking, both people are trying to be free from the abuses of the white racist North American authorities. I think that's the one common denominator. The Cubans found a way to liberate themselves and we haven't found the way yet. So that's the difference.
This may sound crazy, but to love someone so much that their happiness comes before yours; to find someone who wants to be with you as much as you want to be with them is a wonderfully amazing thing. The catch? It's a two-way street, a balancing act. Both must feel the same way or it falls apart. Once found, however, well, my friend, I believe you just found Heaven on Earth.
I was quite shy. I found my way, I suppose, with food. It's a confidence builder. How else in life do you get that opportunity for someone to say to you, 'Wow, that's really great'? You put food in front of someone and, 'Ahhh, I really enjoyed that!' It's a lift.
My food hero would be someone like Elizabeth David, because I think what she did for Britain was amazing. Also David Thompson, an Australian chef who does Thai food and really understands the basis of it, has always been very inspiring.
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
I don't consider myself to be a painter. I think of myself as someone who has used the medium of painting in an attempt to extend - give an extra dimension to - the medium of words. It happens very often my writing with a pen is interrupted with my writing with a brush - but I think of both as writing.
Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.
I just love food and the art of it. There's such an art to being a good chef and the way you present food and the different ingredients you use. It's like music - you get inspiration from different genres. It's the same with art, too.
I write in pen because it works. A fountain pen is no good for writing in the way I do because I'd have to decide, each time I stopped, how long I was likely to stop for in order to know whether or not to put the cap on. But I never know. So instead, I use a ballpoint - a Montblanc, to be precise - the most comfortably balanced pen I've ever found.
In cooking I found my mentor in this great chef, Albert Roux. I think this is a very important thing in life, to find someone who can steer you because to find it all by yourself is quite a difficult and slow process. That's not to say you won't ever get there, but to find a great coach, a great mentor, someone to show you the way and to open a few windows and doors, is a wonderful thing in life.
I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
If there was ever a food that had politics behind it, it is soul food. Soul food became a symbol of the black power movement in the late 1960s. Chef Marcus Samuelsson, with his soul food restaurant Red Rooster in Harlem, is very clear about what soul food represents. It is a food of memory, a food of labor.
I spend so much money on food, just getting the food for me is a tremendous expense, so there's no way I could even think about paying for supplements. I think of all supplements as food derivative anyway, so If I can only choose between getting the food or the supplements I'd rather opt for the food.
IMBECILE!" the chef shouted. "Next time why don't you just put your whole HAND in the food, hey? Yes, your whole hand, or maybe your FACE! I arrange the food on plates with care, are you understanding what I am telling you? It is part of the art form of cooking, yes? A lovely plate of food is a thing of beauty! And then you, NUMBSKULL, come along and put your fat greasy FINGERS all over my plate, and SHAKE the plate, and move my food all around the plate until it looks like pigs' vomit!" "Chef Vlad!" I cried out in delight.
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