‘Eating is an act of activism’

Chef Dominique Crenn emphasises how education is one of the most powerful tools to transform society. Understanding how restaurants contribute to climate change is the first step towards adopting measures that can minimise the waste and impact these establishments have. Everyone needs to take action: from restaurants to individual consumers. It is the small actions that can have the greater impact.

About Dominique Crenn

Crenn grew up in France, where her mother introduced her to the culinary arts; but her career truly started in San Francisco in the early nineties. After training under Jeremiah Tower, Crenn worked her way up through important kitchens in San Francisco, and later became the executive chef at the Intercontinental Hotel in Jakarta. Back in San Francisco in 2011, Crenn opened her own restaurant, Atelier Crenn, which earned two Michelin stars within just one year. Her culinary style captivates diners with a combination of creativity, risk and sensitivity starting with the mini-poems that introduce the dishes on her menu. In 2016, she was named Best Female Chef by the The World’s 50 Best Restaurants list.


#sustainability #climatechange #zerowaste #sustainablethinking #bcwp

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