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Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.

Alain Ducasse

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Alain Ducasse
Age: 68
Born: 1956
Born: September 13
Businessperson
Chef
Non-Fiction Writer
Much
Locals
Local
Seasonal
Slow
Cooked
Filled
Sustainable
Healthy
Nowadays
Food
Salt
Vision
Sugar
Needs
Fats

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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.
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Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
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Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion any more and you just get confusion.
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Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the addresses. Nor in Paris.
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Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
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