Alain Ducasse Quotes & Sayings (Page 4)

“When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.”

“Believe me, I did not come to London to cook farmed fish. All my fish are wild.”

“Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.”

“Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.”

“For me, going to markets is the best way to understand the soul of a place.”

“Given the number of restaurants I have, I could easily travel all the time - but I try not to.”

“I am a very eco-friendly chef but a guilty air traveller.”

“I am overfed, so when I am at home, I stop eating.”

“I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.”

“I do most of the cooking in my head.”