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how you bring society together instead of
going against it."
But, of course, Crenn has her own
approach to all types of dining. At Petit
Crenn, there is no tipping, and the chefs
double as the servers. While she is proud
to be able to run respected restaurants
and provide for her employees, she wishes
the city of San Francisco would make it
easier for restaurant owners like herself
to run profitable businesses. "Rent in San
Francisco is outrageous," she says. "The city
officials and government have done nothing
to support the restaurant industry. We don't
make money in restaurants; we are here
because we are a part of society, and we want
to feed people in a way that is beautiful and
conscientious. We have to find ways to make
sure whoever works for us is rewarded, but
it's really hard."
Looking ahead, Crenn is planning a
line of food for toddlers, and already think-
ing about writing another book. Last fall,
her book, Atelier Crenn: Metamorphosis of
Taste, was published. She also just opened
a new restaurant—Antionette—an upscale,
elegant take on the classic French brasserie,
located inside the historic Claremont Hotel
in Berkeley, California. No matter what she
delves into next, however, she will be doing
so with a clear objective of starting a con-
versation, and to simply "be a part of things
that are interesting."
"We have a huge platform as chefs;
we're lucky enough that people started to
listen to us," Crenn adds. "We can use our
platform to do some good. Food is at the
core of society. If food is not good or well
done, people will suffer and society won't be
the way it should be."
"We have a huge platform as chefs; we're lucky
enough that people started to listen to us,"
Crenn adds. "We can use our platform to do
some good. Food is at the core of society. If
food is not good or well done, people will sufer
and society won't be the way it should be."
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