Alain Ducasse

I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.

Given the number of restaurants I have, I could easily travel all the time - but I try not to.

In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.

I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.

The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.

I have an obsession for quality. I work for my guests, not to obtain Michelin stars.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.

When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.