Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
Alain DucasseA man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
Alain DucasseIt is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience.
Alain DucasseClassical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
Alain Ducasse