Interview with Alain Ducasse, the ‘Glocal’ French Superstar Chef

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Ducasse is one of the world’s most renowned (and respected) chefs

“Modern cuisine in and of itself doesn't really exist, it's just the capacity to be current and in harmony with today's society to seduce today's diners to the table.”

Have you always had such confidence in yourself, and where does this confidence come from?
I believe that you just have to work and not doubt your abilities. You just have to be sure of your destination. The only problem is when you haven't decided what you want to do in life. In order to accomplish your dreams you must have a clear vision at the outset.

Did surviving a catastrophic air crash change the way you look at life?
I realized that there were no insurmountable challenges and anything was possible. Even prior to the accident I had confidence, but it certainly changed my vision, making me realize the possibilities out there. Your destination is a decision you make yourself, for your work or life, and should be courageous in following.

Do events like Gout de France boost the profile of French cuisine around the world?
It's a way to show off our cuisine, and that it's alive and strong. One day I just woke up with this idea and the subsequent success of this event has exceeded my expectations. The aim was a 1000 restaurants and this year in 2016 we have a 1700 around the world, out of which just 250 are in France.

What are your other interests besides collecting vintage travel gear?
Actually travel is also my passion and hobby. I believe it's important for chefs to travel and as for me I discover something new every time. I also love architecture like that of Doha where my own restaurant is located in the new museum.

Favorite architects?
I would say I. M. Pei, Jean Nouvel, and many other big names in architecture and design with different styles who have contributed to our cultural diversity.

You have achieved so much in your life and are continuing to do more, but are you content with the status quo?
I am satisfied but always curious and impatient to do more. What is important is knowledge and transmitting that knowledge to the younger generation. To share the knowledge is my dream and that is why I write books, teach around the world, and have a cooking school. I teach both in France and Canada, do collaborations around the world, and publish books.

You realized a dream you had held on to for thirty years: to manufacture high quality chocolates. Are there any similar notions you have been harboring over the years?
I have a lot of dreams, but I know I won't be able to accomplish all of them. I have many, many dreams!

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