A Quote by Dominique Crenn
My restaurant is an expression of myself - my fantasies. Where I've been, and where I want to be. I think of my cooking as very emotional.
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I think there are two ways of eating, or cooking. One is restaurant food and one is home food. I believe that people have started making food that is easy that you want to eat at home. When you go out to a restaurant, you want to be challenged, you want to taste something new, you want to be excited. But when you eat at home, you want something that's delicious and comforting. I've always liked that kind of food - and frankly, that's also what I want to eat when I go out to restaurants, but maybe that's me.
I'm very sensitive. It's always been something I'm very in tune with. I am very emotional. Sometimes to the point of where I just want to hide away, because I can't get a handle on myself.
I think - I think I've always been kind of - I used to think of myself as a piece of rubber when I was a kid because I was kind of very shy and very - very emotional about things, but I kind of would bounce back.
Masturbation is not only an expression of self-regard: it is also the natural emotional outlet of those who...have already accepted as inevitable the wide gulf between their real futures and the expectations of their fantasies.
I want to die, stripped, by myself, of all fantasies. That's the goal. I want to feel what is real, at the end, and only what is real. Grip fiercely with my eyes all that is around me--the people of my intimate life, the objects in the room, without the evasions of fantasies.
Having been in a relationship since I was 18, I'm very domestic, but I don't enjoy cooking for myself. I don't mind cooking for other people... But I don't like cleaning or washing dishes, although I don't mind doing laundry.
I myself am not particularly interested in restaurant cooking. I don't really want to learn how to make a napoleon. I'd much rather learn how to make a very good lemon cake, which you can make in your own home. I like plain, old-fashioned home food.
I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.
No fantasies, I don't think. Most of my fantasies have already been realized.
Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.
I'm not trying to be anything other than myself. I appreciate any type of restaurant or cooking, and the main goal is to just be ourselves.
If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.
It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver.
When I became a parent I forgot about the part of myself which was very emotional, very dour a little depressed - but very good at writing emotional songs.
When I got back I found myself being very emotional about the time spent in Rwanda in a way that I hadn't been able to or allowed myself to be when we were there.
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.
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