A Quote by Dominique Crenn
My food is about texture and technique.
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It is not necessary to have an extravagant food budget in order to serve things with variety and tastefully cooked. It is not necessary to have expensive food on the plates before they can enter the dining room as things of beauty in colour and texture. Food should be served with real care as to the colour and texture on the plates, as well as with imaginative taste. This is where artistic talent and aesthetic expression and fulfillment come in.
'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.
The thing with music education is that it is good at teaching technique, but not texture. You only learn about that from listening to music and experimenting on your own.
I've studied a technique called the Sanford Miesner technique, that teaches you how to focus. It's mainly about daydreaming. And the technique's really about imaginary circumstances. Using your imagination to sort of daydream about stuff. It makes you emotional in a scene.
Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.
I try to show good technique - boxing technique, wrestling technique, jiu jitsu technique.
Often when we talk about food and food policy, it is thinking about hunger and food access through food pantries and food banks, all of which are extremely important.
In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.
I love apple sauce. I have an addiction - I don't know what it is, but I just love the texture of it. It reminds me of baby food. Not that I like to eat baby food.
Sometimes I just rely on technique on stage, but it's not about technique. It's about how much you want to deliver the message to the audience. That's all.
Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.
I actually prefer to hear small groups of instruments. Orchestras seem to lack a texture for me, or variety of texture. There's only about ten things you can do with one note in a string section. But a lone violin is continuously changing textures.
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
My technique is laughable at times. I have developed a style of my own, I suppose, which creeps around. I don't have to have too much technique for it. I've developed the parts of my technique that are useful to me. I'll never be a very fast guitar player. I don't really know what to say about my style. There's always a melodic intent in there.
Technique to me is a kind of a ... I'm reluctant to talk about it because it seems so obvious to me what good technique is. I mean, you sit down, you shut up, and you pay attention is basically the good technique. And then the footnotes add; on an empty stomach, in a dark room, feeling comfortable.
Historically, women's voices were central to food narratives, yet they were marginalized, and what happened at the table, the kitchen, the garden, and the fields was silenced. I'm very interested in how food appears in the historical record and animates our understanding of the South. It provides texture both to the past and to our contemporary experience. My work is not about discovering new voices, but rather it encourages voices that have been silenced to come forward and speak a little louder.
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