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Alain Ducasse Quotes


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Quotes by Alain Ducasse

Showing 11-20 of 77 Quotes by Alain Ducasse

Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.

~Alain Ducasse

Topics: Accept Also Build Enriching Expertise Failure How Important Learn Lesson Life Make Mistakes Moments Negative Positive Trick You Your

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The relentless pursuit of being different is very French.

~Alain Ducasse

Topics: Being Being Different Different French Pursuit Relentless Very

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When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.

~Alain Ducasse

Topics: Close Develop Fields Food Gardens Grow Grow Up Help Instinct Markets Poultry Quality Up You

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In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.

~Alain Ducasse

Topics: Contemporary Dining Fine Influences London Mixed Paris Scene Then Very You

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My son, Arzhel, is two, and he eats vegetables twice a day. We have a vegetable garden on our farm in the Southwest, and he gets two baskets, one over each arm, and says, 'Garden, Papa!' and then he eats what he picks.

~Alain Ducasse

Topics: Arm Day Each Eats Farm Garden Gets He Our Over Papa Picks Says Son Southwest Then Twice Twice A Day Two Vegetable Vegetables

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Chefs don't become chefs just to earn stars - that's not the goal.

~Alain Ducasse

Topics: Become Chefs Earn Goal Just Stars

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The planet's resources are rare; we must consume more ethically and equitably.

~Alain Ducasse

Topics: Consume Ethically More Must Planet Rare Resources

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The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea, for the colours and smells of the Italian and French Riviera.

~Alain Ducasse

Topics: About Colours Fine French Italian Limitless Mediterranean Sea Smells Then View Week Yearn Dna

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When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.

~Alain Ducasse

Topics: After Bay Cooking Had Home Lobster Meal Prepare Restaurants Started Would

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If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

~Alain Ducasse

Topics: Artisan Because Buy Great Kitchen

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Biography

Nationality: French

Type: Chef

Born: September 13th, 1956

Links

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