Alain Ducasse Quotes

There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.

I get to learn and teach something new everyday.

I am all about learning something new and improving my work.

Every day, I want to learn something new; I want to move up.

I feel like I learn something new every day, and that's what's exciting about my job.

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.

I think the only way you learn is to surround yourself with people that are better than you.

I keep working because I learn something new all the time.

Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.

There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it.

I will grab any opportunity I can to learn something new.

What is a master but a master student? And if that's true, then there's a responsibility on you to keep getting better and to explore avenues of your profession.

I've been taught by everyone I've ever worked with.

Food is ever-changing and ever moving forward and getting more and more complex.

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

The most trusted way to keep moving up that value chain is to keep investing in individuals - to help them grow in knowledge and skills. Education is hard. It takes individuals to do the hard work.

Look at what is average in your area, your industry, and your company and then be better. That could be as simple as reading another book each month or attending a seminar each year. On the other hand, it also means acknowledging what 'average' actually is and how you, as the owner, arrive at that figure.

When you are working with Salman you learn things continuously, there is always a scope of improvement.

I am learning on every job I do. There is something new every time.

If you stop learning at any time, you start to fall down the leagues.

I want to stay learning and hopefully allow my craft to evolve.

My goal is to always be improving my skills.

If you're not making use of even the most routine assignment to learn something, realize that many of your colleagues and coworkers are.

A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.

I'm always looking for new ways to improve my skills.