04-04-2019
Dominique Crenn, French-American chef from restaurant Atelier Crenn in San Francisco, 3 Michelin stars. Photo from Brambilla/Serrani
The following interview summarises the most important excerpts from the conversation between Dominique Crenn andRyan King on the stage of Identità and some questions Gabriele Zanatta asked her right after that, in the backstage
Dominique Crenn is one of the chefs who left the strongest mark on the 15th edition of Identità Milano. The 54-year-old French-American mentioned several aspects she holds dear. Secondary themes, but not less important for the restaurant industry. She made almost no mention of techniques, processes or recipes. Instead, she denounced climate change («The world is in a critical condition and we’re all responsible, in our own small way»), the overflow of plastic («If you have a cocktail, don’t use a straw. If you make a croissant, don’t wrap it in plastic paper»), she addressed gender issues («My dream is a world in which chefs are chefs, regardless of their gender. A world in which men and women have equal opportunities»). The following interview is focused on another topic, on which almost all of Crenn’s lesson was focused: the wellbeing of cooks and waiters. Dominique, you opened your talk with a tribute to Luciano Zazzeri, the Tuscan chef who passed away on March 18th. Did you know him? I dined at his restaurant in November 2007. I still remember the adventurous road to get there. We spotted this cabana by the sea. Hello chef and he smiled, kindly. Right after that, he cooked the best calamari I have ever eaten in my entire life. He touched my heart. I went back to San Francisco with that image in my soul. It changed my life. When I heard of his death, I felt so upset.
The tribute to Luciano Zazzeri (1956-2019), chef at La Pineta in Bibbona (Livorno), at the beginning of Crenn’s lecture
Crenn with Fine Dining Lovers journalist Ryan King, on the stage of the Auditorium
Crenn is about to open the first coffeeshop without cups: "If you really love coffee, bring your mug from home"
Translated into English by Slawka G. Scarso
Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world
by
Fine Dining Lovers and Identità Golose food journalists