Alain Ducasse

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. ”