The Taste of Emotion: A Conversation with Dominique Crenn

i love this article, especially the quote on expressing yourself through food. I went through a dark time recently and one of the things i lost is my love for cooking. i no longer like anything i cook, it feels like the place where my passion for cooking used to reside is numb and this is reflected in my cooking.

Longreads

Cody Delistraty | Longreads | January 2017 | 8 minutes (2,327 words)



Dominique Crenn did not follow the typical path to chef stardom. Instead of going to culinary school or working in Paris kitchens, she earned a business degree from the Academy of International Commerce and moved to San Francisco.

She immediately fell in love with it. “It was home, and I knew it,” she said. There, she worked under the legendary Jeremiah Tower and Mark Franz at the now-defunct Stars, a restaurant-cum-training ground for great chefs. (Restaurateur and Food Network host Mario Batali spent time in the Stars kitchen.) Two years later, she went to Indonesia, where she was the first-ever female executive chef at the InterContinental Hotel in Jakarta. There, she won her first Michelin star.

Crenn decided that she wanted to create a place that felt like a community, “that felt like a family,” so she…

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