Podcasts about Atelier Crenn

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Dominique Crenn, the chef, author, humanitarian, and absolute life force. She was also the cover star of Cherry Bombe's Paris issue earlier this year. Dominique joins host Kerry Diamond on stage at Jubilee Wine Country to talk about her journey to becoming one of the most important female chefs in the world, why she won't take “no” for an answer, her breast cancer diagnosis, learning about her adoption story in France, and much more. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 Early Bird tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Dominique: Instagram, Atelier Crenn, Cherry Bombe Paris issueMore on Kerry: Instagram

Chef Dominique Crenn is back on Radio Cherry Bombe! Best known as the chef-owner of the Michelin-starred Atelier Crenn in San Francisco, Dominique is also an author, cancer survivor, environmentalist, and philanthropist. She made this year's TIME 100 list and married actor-writer-director Maria Bello in Cabo San Lucas this past May. She is also the cover star of the new Paris issue of Cherry Bombe magazine. Chef Dominique joins host Kerry Diamond to share which American TV show inspired her to move to California, how she talked her way into a link cook job with Jeremiah Tower, her battle against cancer, and meeting and marrying Maria. She also shares the emotional story about her adoption, and how a change in the French laws allowed her to learn about her earliest days. Thank you to OpenTable, Pernod Ricard, and Alex Mill for supporting our Radio Cherry Bombe. Click here to get your copy of Cherry Bombe's Paris Issue with Chef Dominique Crenn on the cover. Visit Cherry Bombe's Event Calendar for our Summer Series details.Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Dominique: Instagram, Atelier Crenn, Cherry Bombe Paris issueMore on Kerry: Instagram

Dominique Crenn, chef-owner of San Franciscos's Atelier Crenn, was the first woman in America to win three Michelin stars—and no wonder, when its menu includes elegant, ethereal dishes like razor clams with carrot foam and velvety black squid ink. But on today's episode, which originally aired in 2023, José and Dominique talk about more personal subjects, including Dominique's search for her birth mother and the real reasons she came to America. (Hint: One is a classic 1970s detective show.)  See omnystudio.com/listener for privacy information.

After growing up in a hospital family it seemed only natural that Joshua Mason (Quoi Dining, Ciel wines) would venture into the kitchen for a career in food. After cutting his teeth in some well-known venues the likes of Atelier Crenn, Mason saw an opportunity to bring a finer dining establishment to the Hills District of Sydney. Now a few years later he has the only hatter restaurant in the district and some big plans ahead too. https://quoidining.com/ Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

“At some point when you want to pursue your passion, nothing should stop you from doing what you love.” - Rami Zakkak This Real Talk is a compelling reminder of the power of following your passion, the integral role of a supportive community in your life, and how challenges can be harnessed for creative, out-of-the-box approaches to your circumstances. The incredible Rami Zakkak joins me on this episode and inspires me with his wisdom! Rami is a 20-year-old Palestinian-American chef, and winner of the InterContinental San Francisco Luce Culinary Clash of 2023. Raised in the Bay Area and deeply connected to his Arabic heritage, Rami shares his culinary journey, plans for the future, and lessons any passion-pursuer can resonate with. Here are the key moments from this episode: Rami's background and inspiration: Rami's love for cooking was largely influenced by his father, who brought home different foods for him to try. Being exposed to a wide variety of flavors early in life, Rami developed a strong passion for culinary arts and hospitality. The decision to pursue culinary arts: Rami faced the challenge of deciding whether to pursue a general education (GE) degree or commit to culinary school. In a fortunate twist of fate, a culinary school reached out to him, offering both GE and culinary education. This experience led him to commit wholeheartedly to his passion for cooking and hospitality. Lifestyle changes and stress management: As a chef, Rami has adapted to late nights and busy weekends, with the ironic contrast of cooking upscale food for others while resorting to fast food for himself late at night. He mitigates stress and nerves by focusing on his passion and love for his craft, which helps him bypass barriers and feel authentically comfortable in the kitchen. Choice of internship and career planning: Rami is in the process of securing an internship and has selected three potential restaurants - Atelier Crenn, State Bird Provisions, and Mourad. His long-term goal is to work under various chefs, travel, and eventually own his own restaurant. Impact of community and faith: Being part of a supportive community and having a strong faith as a Greek Orthodox Christian has been instrumental in Rami's journey. He has experienced the benefits of a community that cares about his well-being and keeps him on his path. His faith has kept him grounded and encouraged his compassionate approach towards others. Humility and ambition in the kitchen: Rami values humility greatly. Despite his successes, he aspires to be a "chef of the people," engaging with them directly rather than distancing himself in the kitchen. He emphasizes not forgetting one's roots despite achieving success. Innovation and fusion in Arabic cuisine: Rami aims to illuminate the richness and diversity of Arabic cuisine beyond staple dishes like hummus, falafel, and shawarma. He experiments with techniques from other cuisines, such as Chinese, and fuses them with his Arabic background to create unique culinary experiences. Handling confusion and challenges: Rami acknowledges the confusion he experienced in choosing a specific path within the culinary industry. However, he also recognizes that this confusion can nurture creativity, driving him to explore new ideas and ventures. Passion and persistence: A key message that Rami imparts is the importance of following your passion wholeheartedly. He advises you to listen to others, but ultimately make decisions based on your interests and passions. His own journey is a testament to this advice, with his hard work and focus earning him credibility and success in the form of the Luce Culinary Clash 2023 victory. Whether you're an aspiring chef, or someone passionate about pursuing your heart's calling, you will find tremendous value from this Real Talk! With so much love & gratitude, Grace

French American author Samantha Vérant delivers perfectly seasoned fiction that combines her passions in life - France, food and love. And her latest book, The Spice Master at Bistro Exotique, set in Paris, is a romantic and culinary delight. Hi there. I'm your host, Jenny Wheeler, and in Binge Reading this week, Samantha talks about moving to France and marrying a sexy French rocket scientist she met in 1989, but ignored for 20 years, and writing about that adventure in bestselling memoirs and three entertaining romcoms accompanied by lots of mouth-watering recipes. As usual, we've got some great giveaways - details for those and all of Samantha's contact details - she's happy to answer book club questions if you're interested - in the show notes for this episode on the website, thejoysofbingereading.com. And remember, if you like the show, do recommend us to other people. Leave us a review so others will hear about the show too. There's nothing better than word of mouth recommendations, This week's Giveaway Ten free copies of Poisoned Legacy in Audio to give away to ten lucky readers/listeners FREE OFFER LIMITED TO FIRST TEN LISTENERS If audio is your first choice for reading these days, jump in and enjoy a "First" - Book #1 In Of Gold & Blood in Audio, free to download from Bookfunnel This is a new feature in Bookfunnel and the first time I have used it. go to poisoned legacy audio book link If you are one of the lucky winners, then give us your feedback when you've listened - we'd love to hear what you think.. Your feedback at jenny@jennywheeler.biz And here is the link again in case the button isn't working properly https://dl.bookfunnel.com/hb6gjajdcf Links to topics discussed in the show Michelin Stars: https://en.wikipedia.org/wiki/Michelin_Guide Dominque Crenn” https://en.wikipedia.org/wiki/Dominique_Crenn Her restaurant - Atelier Crenn: https://en.wikipedia.org/wiki/Atelier_Crenn Gabrielle Hamilton:  https://en.wikipedia.org/wiki/Gabrielle_Hamilton_(chef) The Secret French Recipes of Sophie Valroux; http://www.samanthaverant.com/2020/01/the-secret-french-recipes-of-sophie.html Sophie Valroux's Paris Stars: http://www.samanthaverant.com/p/sophie-valrouxs-paris-stars.htmlie Seven Letters From Paris: http://www.samanthaverant.com/2020/01/seven-letters-from-paris.html How To Make A French Family: http://www.samanthaverant.com/2020/01/how-to-make-french-family.html Charles's Coconut Ice Cream Recipes Link http://www.samanthaverant.com/2022/12/happy-holidays-and-easy-recipe-from.html Marcel Proust and the Madeleine Effect:  https://www.penguin.co.uk/articles/2020/07/more-than-cake-unravelling-the-mysteries-of-proust-s-madeleine Remembrance Of Things Past Marcel Proust: https://en.wikipedia.org/wiki/In_Search_of_Lost_Time Recipes for Wild boar and Pot Au Feu De La Mer: http://www.gourmetfly.com/Cookingwildboar.html https://www-lespommesdeterre-com.translate.goog/recette/pot-au-feu-de-la-mer/?_x_tr_sl=fr&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=sc Matt Haig The Midnight Library: https://www.goodreads.com/book/show/52578297-the-midnight-library Forever Hold Your Peace: Liz Fenton and Lisa Steinke  https://www.penguinrandomhouse.com/books/721248/forever-hold-your-peace-by-liz-fenton-and-lisa-steinke/ A Man Called Ove, Frederik Backman: https://www.goodreads.com/book/show/18774964-a-man-called-ove Charlotte's Web, E. B. Wright:  https://en.wikipedia.org/wiki/Charlotte%27s_Web Phylloxera: https://en.wikipedia.org/wiki/Phylloxera The Secret Garden Frances Hodgson Burnett  https://en.wikipedia.org/wiki/The_Secret_Garden Roald Dahl: https://en.wikipedia.org/wiki/Roald_Dahl The Lion the Witch and The Wardrobe, C S Lewis: https://en.wikipedia.org/wiki/The_Lion,_the_Witch_and_the_Wardrobe Namratha Prasant: https://www.forbes.com/sites/tmullen/2020/07/13/how-this-woman-from-india-created-a-french-wine-label/?

Dominique Crenn, chef-owner of San Franciscos's Atelier Crenn, was the first woman in America to win three Michelin stars--and no wonder, when its menu includes elegant, ethereal dishes like razor clams with carrot foam and velvety black squid ink. But on today's episode, José and Dominique talk about more personal subjects, including Dominique's search for her birth mother and the real reasons she came to America. (Hint: One is a classic 1970s detective show.)  

Pressure is inescapable. Especially in the kitchen. It breaks down our beans, keeps our spritzes spritzy, and extracts our espresso. Pressure can also break down our spirits, and kitchens have a reputation for being exceptionally stressful scenes. This week we're investigating pressure in a variety of contexts, from ubiquitous appliances to non-indigenous species. Further Reading:Thanks to Armen Hammer for the cold open music. Click here for more.Mallika Rao is a writer based in New York City. You can check out her work here. For more foraging tips visit Meadows and More. Want to become an invasivore? Check out Eat the Invaders for recipes and guidelines.  You  can hear Lalo Angeles on Agave Road Trip here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Gozu is a modern American restaurant in San Francisco with the unique approach of including some type of premium Japanese wagyu beef in every single dish. That could include the meat itself, the fat that is made into a form of garum — the ancient Roman version of fish sauce — and everything in between. Most customers order the restaurant’s tasting menu and one of four pairings: Wine, sake, whiskey, or tea. The person in charge of those pairings, and all other alcohol served at the restaurant and its adjoining whiskey room, is beverage director Jordan Abraham. Abraham, who was beverage director of Atelier Crenn, also in San Francisco, between 2018 and 2020, joined Gozu in March of 2021, when it reopened. Gozu actually closed before the pandemic started due to a fire on New Year’s Eve of 2019, and when it reopened Jordan set to work with his pairings, the most popular of which is whiskey. Abraham recently discussed his approach to selecting the whiskeys for each course, as well as the complexities of properly brewing a great cup of tea.

In the latest episode of Life in Food with Laura Price, I speak to French chef Dominique Crenn, owner of Atelier Crenn in San Francisco. Adopted from an orphanage in France as a baby, Chef Dominique moved to San Francisco in the Eighties and became the first female chef in the US to receive the coveted three Michelin stars, for Atelier Crenn, which she named after her late father, an eminent French politician. She is an advocate and activist for LGBTQ+ and women's rights and environmental issues. In 2019, she documented the treatment of her breast cancer for her 340k Instagram followers. She cites the love of her partner, the actor Maria Bello, for helping her to recover. In this episode, we talk about the inextricable connection between love and food, and how it powers everything she does.About Dominique Crenn: Follow Chef Dominique on Instagram @dominiquecrenn.Visit the Atelier Crenn website.Read Dominique's memoir, Rebel Chef.About the host: Laura Price is a multilingual journalist who travels the world writing about restaurants. A proud Yorkshire lass at heart, she spent several years in Latin America before settling in London with her two cats. Her first novel, Single Bald Female, was inspired by her experience of being diagnosed with breast cancer at 29. A novelist by day and a food writer by night, Laura combines her two passions into this podcast, bringing out powerful stories of survival and healing in a language that everyone understands – food.Buy Single Bald Female.Visit Laura's website.Follow Laura on Instagram @laurapricewrites.Follow Laura on Twitter @laurapricewrite.Life in Food is hosted, produced and edited by Laura Price. Hosted on Acast. See acast.com/privacy for more information.

Dominique Crenn is the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, where artistry is at the forefront, cuisine is a craft, and the community is an inspiration. “Atelier” can be defined as a workshop or studio, a concept that drives Chef Crenn's modern vision for fine French cuisine. Her highly distinctive French heritage and imaginative gastronomic lair behind the stove at Atelier Crenn is a clear reflection of her unique life story. Growing up in Brittany, France, Dominique Crenn developed a keen interest in cuisine from her parents, who celebrated fine dining. While Crenn credits her mother for her early introduction to the culinary arts, she also attributes her culinary passion to her politician father and his best friend, a well-respected French food critic, who exposed her from a young age to many of the region's best restaurants. It was in San Francisco where Crenn began her formal training as a chef, when in 1988, she moved from France and began working under the tutelage of San Francisco luminaries Jeremiah Tower and Mark Franz for over two years at the celebrated restaurant, Stars. Crenn then went on to make history as the first female executive chef in Jakarta, Indonesia, where she headed the kitchen at the Intercontinental Hotel. After having spent about a decade away from San Francisco, she returned there in 2008 to head the kitchen at Luce, in San Francisco's Intercontinental Hotel. It was there that Crenn earned her first Michelin star in 2009 and again in 2010. Driven by her passion to create a deeply personal project, Crenn opened Atelier Crenn, a place to express her heritage as well as an ode to “poetic culinaria,” in January 2011. Atelier Crenn achieved its first Michelin Star within a year, in October of 2011. In the following year, Crenn made history again when Atelier Crenn received its second Michelin Star, becoming the first female chef in the US to receive this honor. In November 2018, Crenn beat her own record and became the first female chef in the US to receive three Michelin Stars. In the summer of 2015, Crenn opened her second restaurant in San Francisco: Petit Crenn, a place where she presented the core of her culinary upbringing and inspiration in a more casual setting. Petit Crenn is an ode to the home cooking of Brittany, inspired by the dinner parties held by Crenn's mother and grandmother, where she first became mesmerized by the art of cuisine and dining. Later that year, she published her debut cookbook: Atelier Crenn: Metamorphosis of Taste. In March 2018, Chef Crenn opened Bar Crenn, a wine bar situated right next to Atelier Crenn. Bar Crenn pays homage to the Parisian salons of the early twentieth century, luxurious locations in the French capital that sought to inspire political, social, and cultural conversations around fine wine and classic French food. Bar Crenn received one Michelin star in November 2018, adding yet more luster to Chef Crenn's luminous career. Crenn and her teams at Atelier Crenn and Petit Crenn were featured on Netflix's second season of the popular Netflix series "Chef's Table." Crenn was nominated in 2016 and 2017 by the James Beard Foundation for Best Chefs in America and received recognition from World's 50 Best Restaurants. In 2017, Atelier Crenn debuted at no. 83 on the organization's list of the world's best restaurants, in 2018 Crenn was honored with the award for Best Chef: West by The James Beard Foundation, and in 2019 Atelier Crenn was named to the World's 50 Best Restaurants at no. 35. In 2021, Atelier Crenn ranked no. 48 on the list and Chef Crenn was honored with the World's 50 Best Icon Award. Crenn continues to be an outspoken and active member of the international culinary community, promoting innovation, sustainability, and equality through her collaborations with organizations such as the Basque Culinary Center and Pan American Development Foundation, as well as her frequent participation in various panels and summits. After years in the culinary world, Crenn has long since evolved from the little girl who sat and dined, entranced by the intricacies and beauty of fine cuisine, although it is still the memories of her childhood that continue to define and extend into her artistic culinary style. On this episode of What's Burning, Dominique Creen's chat with Host Mitchell Davis includes conversation around building a team that has answers you don't, poetics of food and the expansive responsibilities of a chef.

An incrennible lifeEarly on in her life renowned chef Dominique Crenn (Atelier Crenn, Petit Crenn and Bar Crenn) realised the connection and power of food to make connections. It drew her to the industry and with the pandemic leaving her restaurant shut for over a year, and the fight to overcome triple negative breast cancer, food, the people and connections found within it have not only helped her overcome the challenges, but given her energy to make change moving forward.https://www.instagram.com/dominiquecrenn/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

On this week's restaurant review podcast, Ray talks about one of the Bay Area's best restaurants that just so happens to be owned and operated by a woman chef, Atelier Crenn. Ray talks about how Dominique Crenn's upbringing influence her decision to pursue a culinary career, her move to S.F., bouncing around to different restaurants as executive chef, her first Michelin Star, opening each of her four restaurants in San Francisco, how a restaurant gets three Michelin stars, the bar/restaurant movement, his experience at Crenn, and highlights a few standout dishes from the tasting menu. For more on chef Dominique Crenn and Atelier Crenn, visit spoonmob.com/dominiquecrenn. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Pastry Chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco shows us his creative play on the nostalgic flavors of caramel apple in his Apple Pâte à Choux with Candied Pecans and Caramel. Due to the high fat content, Chef Contreras uses French butter to make his playful Apple Pâte à Choux creations. Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/

We visit Pastry Chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco. Chef Contreras shows us the secrets in making his Hazelnut Dragees, where creamy French Butter is combined with rich cocoa powder for a luxurious mouthfeel. He uses a panning machine to crystalize layers of chocolate and praline onto the dragees. Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/

Today’s Iconic Woman is Dominique Crenn, a 3-star michelin rated chef. There are only 137 restaurants in the world that have 3 Michelin Stars, and only 15 in the USA - and Dominique Crenn’s flagship, Atelier Crenn, is the only one in America where the chef is a woman.   In 2011, she opened her own restaurant, Atelier Crenn, in San Francisco. The Michelin Guide awarded the restaurant a two-star rating - making Crenn the first ever female chef to receive two stars in the United States. Dominique went on to open Petit Crenn in 2015 and announced that she would be opening a third restaurant, a wine bar featuring small plates, shortly thereafter.   She was awarded the Best Female Chef in 2016 by World’s 50 Best Restaurant Awards, and in 2018, she opened her third restaurant Bar Crenn, which was awarded one Michelin star in its first year. She was then awarded her third Michelin Star for Atelier Crenn, meaning that she currently holds four total Michelin stars across her three restaurants.   This year, amidst the coronavirus pandemic, Dominique has faced the crisis that many restauranteurs all around the world have faced… how to pivot their business when guests are unable to dine in. Between lockdowns and general safety concerns, Dominique announced a swift shift on March 15. She closed all of her restaurant dining rooms and orchestrated a massive switch to meal kits, takeout, and delivery across all her concepts. She and her team also began to feed healthcare workers on the front line.    Dominique says her core mission is “engaging with humanity,” and the coronavirus crisis has actually expanded this mission. She says quote “What I know is that America is an amazing country, and for me America is people coming together to help each other.”

Michelin Star recipient Dominic Crenn of Atelier Crenn in San Francisco.

Dominique Crenn is the owner of Atelier Crenn restaurant in San Francisco, and is the only female 3 Michelin Star Chef in the US. In her recent memoir - Rebel Chef: In Search for What Matters - she shares her fascinating life story from French orphanage to the pinnacle of culinary art.  In this interview we discussed Dominique's journey: influence of her parents, challenges she had faced (she didn't have a formal culinary education), building Atelier Crenn, her battle with cancer, and many other things.  01:10 How is Atelier Crenn adapting to COVID? 04:45 Changes COVID will bring to the restaurant industry 08:20 Restaurants move towards healthy choices 10:10 Thoughts on her Memoir 15:00 Adoption & childhood 17:30 Favorite childhood memory 18:40 Mother's teaching 23:45 Young Dominique 24:15 Leaving France 26:00 Jeremiah Tower 30:45 The origin of confidence and how it was applied at Stars 34:17 Nature vs Nurture 37:40 Blending past experiences and starting Atelier Crenn 42:00 Netflix – Chef's Table 44:20 Choosing investor, and balancing art and business 46:30 The role of Michelin Stars 50:02 After achieving everything one could dream of, what drives her now 52:00 French President's dinner and Allen Ducas 55:12 Women in the Restaurant Industry 56:55 Defeating Cancer   59:30 looking for the biological mother 01:00:50 Blitz

A native of Toluca, Mexico chef Diego Galicia moved to Texas at a young age. A graduate of The Culinary Institute of America Galicia worked at Lüke, owned by Chef John Besh, during his studies, and upon graduation he went on to work in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz; followed by stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago.  From this foundation he went onto launch Mixtli his own restaurant focusing on modern Mexican cuisine. Mixtli was met with critical acclaim earning him Food & Wine Magazine Best New Chefs 2017, he was James Beard Foundation Semifinalists 2018 , and the restaurant has received AAA 4 Diamond Awards in  2018, ‘19, and ‘20.

Dominique Crenn is a world-famous French chef, restaurateur, and co-owner of Atelier Crenn in San Francisco, which was named to the World’s 50 Best Restaurants in 2019. She’s also the first and only female chef in America to attain three Michelin stars and was awarded “Best Chef in the West” in 2018 by The James Beard Foundation. In January of 2020, she launched VitaBowl with the mission of universalizing access to wholesome, plant-based meals in an effort to cultivate resilient communities.In this episode, we had a chance to chat with Dominique and learn about her adventurous childhood growing up in Paris, how her relationship with food has evolved throughout the years, her incredible career as a chef and why she’s not the biggest fan of culinary school, the early challenges she faced opening her first restaurant Atelier Crenn in 2011, her thoughts on the future of hospitality and food, and much more.SUBSCRIBE TO OUR NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletterFOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhourFOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhourINTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

Dominique Crenn is a human-being, first and always. And, even though she has created a life that is speckled with achievements - from becoming the first (and only) woman to earn three Michelin Stars for her first restaurant, Atelier Crenn, to being named the Best Chef in the World by the James Beard Foundation - she has continued to stay guided by her curiosity instead. From a young age, Dominique bent the rules for good; growing up as an adopted child in France, she was given the freedom to tap into her creativity. And, that creativity drove her seemingly risky decisions: move across the world to San Francisco, convince a world-renowned chef to work with you (without any formal culinary training might we add), and open an 18-course restaurant with poetry instead of menus. But, through it all Dominique hasn't let the rules or awards or growth sway her away from her personal mission: help people reconnect to their roots, become more conscious of their choices, and treat our planet (and each other) with kindness. This chat is for anyone who feels like they have a burning passion within them to change the world - and is ready to bend the rules a little bit to do so. Some stuff we also cover: How Dominique's childhood in Brittany, France impacted her view of the world - and connection to local food, nature + farmers Dominique's definition of creativity, and how she uses her memories to inspire creativity in others Exactly where Dominique looks for creative inspiration (and hint: it's not at the farmer's market) How Dominique hires people for her team - and it has nothing to do with what's listed on their resume The thought process behind incorporating poetry into each of the 18 courses at her 3 Michelin Star restaurant, Atelier Crenn Dominique's vision for a sustainable future that requires every single human to make conscious choices Resources you might want to check out: Dominique's Instagram: @dominiquecrenn Dominique's Book: Rebel Chef: In Search of What Matters Atelier Crenn's Website: Atelier Crenn As always, this podcast is sponsored by: Daydreamers. At Daydreamers, we're redefining how we all spend our free time and making space for adults to build creative hobbies. Check out what we're about at daydreamerspace.com.

“I’m an immigrant, a dancer, and a dreamer,” says Dominique Crenn, the world-renowned chef behind Atelier Crenn in San Francisco and author of the brand new memoir, Rebel Chef: In Search of What Matters. Dominique shares her journey from scrappy tomboy to holder of three Michelin stars, to her breast cancer diagnosis last year and the love story that helped her through it. Dominique also talks about the current state of her restaurant group and her thoughts and concerns for the industry she loves so much. Thank you to the folks at Breyer’s CarbSmart and Sonos for supporting today’s show. Also, Aarthi Sampath, a chef at the Rainbow Room in New York City, shares why she thinks Chef Melba Wilson of Melba’s in Harlem is the Bombe!Photo credit: Amanda Demme

Dominique Crenn famously nabbed her first cooking job, at the legendary San Francisco restaurant Stars, without ever having gone to culinary school. She went on to become the first female chef in North America to hold three Michelin stars for her restaurant Atelier Crenn, and she has a reputation as a vocal activist for environmental and social causes—from ditching meat on her menus to championing equality in the workplace. Her new memoir is called Rebel Chef: In Search of What Matters. This episode was a collaboration with the Commonwealth Club’s Inforum Series.

Mike has over 16 years of product and technology experience working in mobile/social games and online media. He co-founded Fusion8, which was acquired by popular social media company RockYou in spring of 2016. Mike was previously VP of product at GREE and executive producer at Funzio when it was acquired by GREE in 2012. Before mobile, he was employee five at YuMe (NYSE:YUME), an online video advertising technology company. Mike is also a restaurateur working with notable chefs like Dominique Crenn of Atelier Crenn. https://www.triller.co https://www.instagram.com/trillervids https://twitter.com/triller

Dominique Crenn is the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, where artistry is at the forefront, cuisine is a craft, and the community is an inspiration. “Atelier” can be de ined as a workshop or studio, a concept that drives Chef Crenn’s modern vision for fine French cuisine. Growing up in Brittany, France, Domini ue Crenn developed a keen interest in cuisine from her parents, who celebrated fine dining. In1988, she moved from France and began working under the tutelage of San Francisco luminaries Jeremiah Tower and Mark Franz for over two years at the celebrated restaurant, Stars. Crenn then went on to make history as the first female executive chef in Jakarta, Indonesia, where she headed the kitchen at the Intercontinental Hotel. After having spent about a decade away from San Francisco, she returned there in 2008 to head the kitchen at Luce, in San Francisco’s Intercontinental Hotel. It was there that Crenn earned her first Michelin star in 2009 and again in 2010. Crenn and her teams at Atelier Crenn and Petit Crenn were featured on Netflix's second season of the popular Netflix series "Chef’s Table." Crenn was nominated in 2016 and 2017 by the James Beard Foundation for Best Chefs in America and received recognition from World’s 50 Best Restaurants. She has recently published “Rebel Chef: In Search Of What Matters” available on Amazon, Audible and More. @Dominiquecreen www.Ateliercrenn.com ⚡️Twisted Times Podcast⚡️is supporting @Blacklivesmatter and the LGBTQ community for the month of PRIDE and everyday! Episodes air every Thursday @ 3PM PST/6PM EST - Link in Bio - Subscribe Today! iTunes Spotify Google iheartradio Make sure to follow us on our @youtube channel Twisted Times A Podcast. Keep up with Cece & Ryan on IG @Twistedtimesapodcast www.TwistedValleyFilms.com --- Send in a voice message: https://anchor.fm/twisted-times/message

Originally from Toluca, Mexico, Diego Galicia moved to San Antonio in 2001. He studied at The University of Texas-San Antonio, and the Culinary Institute of America. As a student at the CIA he worked at John Besh's Luke, a local french bakery, and Patty Lou's. Galicia also has served stints at Azul Condesa, Atelier Crenn, and Moto. In 2013, along with co-chef partner Rico Torres, Galicia opened Mixtli (mish-ly) located in San Antonio, TX. Mixtli has been regarded as one of Texas' most avant-garde restaurants. Every 45 dinner their 90-minute tasting menu changes-- spotlighting a piece Mexico's history with each rendition. Galicia and Co-Chef/owner Rico Torres have been named to Food and Wines list of "Best New Chefs, in 2017, and the duo has also been listed as James Beard Semifinalists. Check out The Subtle Art of Giving a Fuck by Mark Manson as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Be more concerned with your character and not your reputation because your character is what you really are and your reputation is merely what others think you are." In today's episode with Diego Galicia we will discuss: Pressures of being a chef Keeping your circle small Reflecting on mistakes What can a restaurant job can supply for you when you're down on your luck Cooking is a team sport Never be afraid to ask fellow chefs for help Become a master of numbers Restaurants live and die by their numbers Lessons from a corporate kitchen job Tell a story with your menu Partnerships The secret to providing health insurance for your staff is that you aren't an asshole Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Commitment What is your biggest weakness? Patience What's one question you ask or thing you look for during an interview? If they have a car Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Recognizing that "The customer is always right" is not true What is one book that is a must read to make us a better person or restaurant owner? Range: Why Generalists Triumph in a Specialized World What's one thing you feel restaurateurs don't know well enough or do often enough? Take care of their staff Name one service you've hired. Alsco - Linen Service in Texas What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Tock for reservations LegalZoom for legal advice Ehealthinsurance for affordable health insurance.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Cooking is a gift for human beings Have respect Don't judge people Contact info: website: www.restaurantmixtli.com Instagram: @mixtlicloud Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Diego Galicia for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Bay Area residents review farm to table communal dining in Richmond, a hidden Thai gem in El Cerrito, and upscale Chinese in San Francisco.

"That love, that passion, that authenticity you have within yourself always connects with others." Those are wise words from Dominique Crenn, chef/owner of San Francisco's Atelier Crenn and author of a new book, Rebel Chef: In Search of What Matters. Known as one of the greatest chefs in the world, Crenn's gift is connecting with all humanity through her poetic cooking. It is her philosophy, not technique that brought her to the top. And it's a philosophy that's necessary at this moment of discord, mistrust, and also profound change and opportunity. Listen in to learn what inspired Crenn's pursuit of freedom over and above all else.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Speaking Broadly on the air, become an HRN Member today! Go to heritageradionetwork.org/donate. Speaking Broadly is powered by Simplecast.

SPEAKERS Dominique Crenn Chef and Owner, Atelier Crenn; Author, Rebel Chef: In Search of What Matters Maddie Oatman Food Writer and Editor, Mother Jones Magazine; Host, Mother Jones’ "Bite" podcast In response to the Coronavirus COVID-19 outbreak, this program took place and was recorded live via video conference, for an online audience only, and was live-streamed from The Commonwealth Club of California in San Francisco on June 18th, 2020. This program contains EXPLICIT language.

After an illustrious career and with no formal training, Dominique Crenn was awarded three Michelin Stars in 2018 for her successful restaurant Atelier Crenn. She is the first female chef in the United States to receive this honor, and she credits her unconventional life to her success. At only 20 years old, Dominique Crenn left her home in France for the United States with only one goal—to fulfill her lifelong dream of becoming a chef. She knew that she was too different for the male-dominated culinary scene she left behind, so she set her sights on San Francisco and chose the legendary Jeremiah Tower as her first mentor. She spent the next 30 years not only disrupting food norms, but also vocally challenging sexism, climate change and systemic injustice. Join Crenn at INFORUM, where she will discuss her new and highly anticipated memoir, Rebel Chef: In Search of What Matters, and hear firsthand about her journey in becoming one of the most important chefs of a generation. NOTES This program is part of our Food Lit series, underwritten by the Bernard Osher Foundation This program contains EXPLICIT language. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dans ce 11e épisode de Girls in Food, découvrez le parcours de Vérane Frediani, réalisatrice de documentaires et autrice de livres sur la gastronomie.Vérane débute sa carrière sur la chaîne musicale MCM, dans l’émission de cinéma, en tant que journaliste puis présentatrice, avant de travailler chez Canal+. L’envie de faire des films la taraude, et elle commence par créer avec son mari Franck Ribière une société de production et de distribution de films, avant de se lancer dans la réalisation. Ses faits d’armes ? Le documentaire « A la recherche des femmes chefs » et les livres « Elles cuisinent » et « Cheffes : 500 femmes qui font la différence dans les cuisines de France ».Dans son documentaire, Vérane part notamment à la rencontre des cheffes Adeline Grattard, de Yam Tcha, de Dominique Crenn, d’Atelier Crenn à San Francisco, ou encore d'Anne-Sophie Pic, à Valence, qu'elle cite comme inspirations, aux côtés d'Alice Waters.Parmi ses projets, une série pour poursuivre le travail entamé dans son documentaire « A la recherche des femmes chefs », et un documentaire sur Mauro Colagreco, chef du Mirazur.Quelques extraits des réponses de Vérane au Questionnaire Girls in Food :Son coup de cœur food : les berlingots d’Anne-Sophie PicLe(s) produit(s) qu’elle déteste : le melon, les framboises, le caféLe(s) produit(s) qu’elle a toujours chez elle : du fromage et du chocolatSes restaurants préférés : Anne-Sophie Pic et Dominique CrennLe restaurant qu’elle rêve de tester : la French Laundry, de Thomas Keller, mais aussi les restaurants des vignobles de la Napa Valley, ainsi que La Marine, d’Alexandre Couillon à Noirmoutiers,Vérane recommande aussi les restaurants de Séverine Pailhès, cheffe du Bouche à Oreille, à Simorre dans le Gers, un restaurant sous forme de coopérative avec son propre potager, qui veut proposer un nouveau modèle de société et celui d’Annett Teich à Montagnac.

Do you still remember the feeling of eating out at your favorite restaurant? It’s tough now when most restaurants are closed or only offering delivery. This week, Lucia sits down with Hanson Li, founder of Salt Partners Group, a restaurant investment and development company that co-owns Michelin Starred restaurant Atelier Crenn and investor in Saison in San Francisco. Hanson opens up about founding Salt, how food, culture, and media go hand in hand, and what it’s like to be a restaurant owner during COVID. ——————————————- Learn more about Salt Restaurant Partners: https://www.saltpg.com/ Follow Hanson Li on LinedIn: https://www.linkedin.com/in/hansonli1/ Check out the Center for Asian American Media CAAM: https://caamedia.org/ Rock The Boat is looking to interview some of you to better understand our branding and our content. If you’re interested, please complete the following form and we’ll reach out to you! We have mental health small group discussions every week for the month of May. Check them out here: www.gorocktheboat.com/events Help keep the boat afloat. Donate to Rock The Boat production, web hosting, and operational costs: www.gorocktheboat.com/donate ——————————————- Follow Rock the Boat on Facebook, Twitter, and Instagram @rocktheboatnyc. You can reach us at hello@gorocktheboat.com. If you’re a fan of the podcast, please subscribe, share, and leave us a 5-star rating on iTunes! We really appreciate your help in spreading the word. --- Send in a voice message: https://anchor.fm/rocktheboat/message

This week, Liam brings an exclusive Foodie Chap chat to Salesforce Tower with Chef Dominique Crenn, who is on a "WAKE UP" mission and is inspiring people around the world to partake. | Each week, the KCBS Radio Foodie Chap, Liam Mayclem introduces us to the culinary stars behind the food & wine loved by so many in the Bay Area...

If you’ve seen her on the Netflix series Chef’s Table, you know Chef Dominique Crenn is filled with equal parts talent, love, and creative whimsy. Dominique is the chef-proprietor of Atelier Crenn, the San Francisco restaurant she opened nearly a decade ago. And last year Dominique became the first female chef in America to earn three Michelin stars, the highest honor in the food world, all with an eye toward connecting with her guests and ensuring all feel welcome in her space. Raised in the Brittany region of France, Dominique moved to California in her twenties, looking for a sense of purpose, and talked her way into the glitzy kitchen run by acclaimed chef Jeremiah Tower—except Dominique had never cooked in a professional kitchen before. Today she and Jen talk about the ways leaders can help their teams thrive, how women can become advocates for each other, and why it’s so important to care for the earth as much as it cares for us.

It’s our 400th episode. Wow. Thank you to everyone, and especially to our families and the folks at Heritage Radio for all the support over the years. Cheers! In this special episode of Snacky Tunes we’re in the Caribbean at the 11th annual Cayman Cookout at the Ritz-Carlton, Grand Cayman. Our guest is the indomitable, legendary, inspiring three-Michelin-star chef, Dominique Crenn. Dominique grew up in France, but blazed her trail in San Francisco with her acclaimed restaurants Atelier Crenn and Petit Crenn. We went all the way back to ST episode #26 for one of our most memorable in-studio performances. It was January 2010, and Queens indie rock quintet Freelance Whales played an all-acoustic set for us, opening the show with their hit song, “Generator 1st Floor.” It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Snacky Tunes is powered by Simplecast

Welcome to the Martini Minute, this is what's new in the world of luxury: Chef Dominique Crenn's intricate food offerings at Atelier Crenn in San Francisco have the distinction of having poetic appellations. The truffled Iberico ham consommé poured around an island of smoked potato is called 'Where the broad ocean leans against the Spanish land'.

We’ve had so many fascinating food experts on the podcast that we decided to assemble a greatest hits album of sorts—a collection of tip-filled snippets with some true insiders. The episode starts off with host Soterios Johnson’s conversation with Jeff Gordinier, Food and Drinks Editor for Esquire magazine. Gordinier tasted his way through some of the top restaurants in San Francisco and discovered that there was much to love at the high end of the culinary scene, including three-star spots like Saison, Atelier Crenn, and Benu.

Jason & Yvonne discuss their favorite restaurants and dishes of 2018. Restaurants include Noma, Atelier Crenn, Eleven Madison Park, AMass, Osteria Francescana, and Bardo.

Diego Galicia and Rico Torres are successfully drawing the line in the sand between Mexican gastronomy and Tex-Mex cuisine. Every 45 days they change up the menu at the award-winning San Antonio restaurant Mixtli in an effort to educate and entertain diners. Andrew Friedman interviews the duo. Diego Galicia was born in Toluca, Mexico in 1984. He studied psychology at The University of Texas at San Antonio a few years before graduating from The Culinary Institute of America. While a student at the CIA, he was employed at Restaurant Lüke, owned by Chef John Besh, and a local french bakery where he did Sunday brunch. Weekday mornings, he would do service at Patty Lou's at the Olmos Pharmacy. Diego has had the opportunity of working back in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz, and stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago. Mixtli is a very personal and intimate project that reflects Diego's love and passion for his native country. Rico Torres was born in El Paso, Texas. Early on, he was immersed in the heritage of Zacatecas and greater Mexico, both in travel and through daily life. In 2013, Torres opened Mixtli with Chef Diego Galicia and has continued to dedicate himself to his craft. Each time a new menu concept is developed for Mixtli, Torres researches for hours at the University of Texas at San Antonio’s library, where he has a special partnership and is able to review historic Mexican cookbooks and recipes for inspiration. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Jason & Yvonne talk about the second half of their trip to San Francisco, with visits to Al’s Place and Atelier Crenn.

Dominique Crenn was raised in France and trained in top kitchens around the world. She opened her acclaimed restaurant, Atelier Crenn, in San Francisco in 2001, where she transforms her experiences living in France, California, and Asia into culinary art. Named “Chef of the Year” by Eater in 2012, Dominique makes frequent media appearances, including Today, Top Chef, and Iron Chef America. She is also the first female chef to have been awarded two Michelin stars. Dominique recently released her debut cookbook, Metamorphosis of Taste, which shares with readers her poetic recipes, signature creative plating, and stunning photographs. Nicole Herft is a food stylist, author, and private chef. Her career began at the age of 17 when she began as a chef’s apprenticeship in Australia. Her food styling career began once she moved to London. Working as a photographer’s assistant introduced her to a new world and soon she landed an in-house role at Sainsbury’s Magazine. Nicole now divides her time between working on cookery shows, cookbooks, magazines, and films. Recently, she was the food stylist the film Burnt, starring Bradley Cooper, Sienna Miller, and Uma Thurman. var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/burnt-with-dominique-crenn/static1-squarespace/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/11/static1.squarespace.png","title":"static1.squarespace","0":"http://heritageradionetwork.org/wp-content/uploads/2015/11/static1.squarespace.png","1":432,"2":576,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/burnt-with-dominique-crenn/img_3753_dominique_crenn/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/11/IMG_3753_Dominique_Crenn.jpg","title":"IMG_3753_Dominique_Crenn","0":"http://heritageradionetwork.org/wp-content/uploads/2015/11/IMG_3753_Dominique_Crenn-900x1350.jpg","1":640,"2":960,"3":true}]'); galleryArrays.push(array); document.write(""); > "I don’t want people to come to the restaurant and just have a menu in front of them. I want them to interact!" [25:00] "I just want to tell people, it doesn’t matter where you are in life if you have a vision just go for it. It doesn’t matter what other people say!" [40:30] –Dominique Crenn on Radio Cherry Bombe

In this episode of Radio Cherry Bombe, we bring you “Meet the Modernists,” a discussion with four chefs breaking rules and running kitchens their own way: Dominique Crenn of Atelier Crenn, Elise Kornack of Take Root, Iliana Regan of Elizabeth, and Anjana Shanker of Modernist Cuisine. The panel was moderated by Aki Kamozawa of Ideas in Food and introduced by Charlotte Druckman, journalist and author of “Skirt Steak.” This talk was recorded at the Cherry Bombe Jubilee conference in March 2015.