Under the Toque: Globally seasoned Crenn focuses on the farm

Under the Toque: Globally seasoned Crenn focuses on the farm

Dominque Crenn’s mother laughed when she told her she wanted to be a chef. So she put those plans on hold and studied international business instead.

After graduating, Crenn still wanted to study cooking, but even as late as the 1980s she says that career path was very limited for French women. So she moved to San Francisco and ended up working for Jeremiah Tower, whose farm-to-table philosophy was in sync with Crenn’s own approach to food.

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