Joel Robuchon's Profile
Brief about Joel Robuchon: By info that we know Joel Robuchon was born at 1945-04-07. And also Joel Robuchon is French Chef.
Some Joel Robuchon's quotes. Goto "Joel Robuchon's quotation" section for more.As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.
Tags: Others, Religious, RespectA few years ago, kids from poor areas in France were asked to draw items of food. For a chicken, they drew a drumstick. For a fish, they drew a fish stick. Those are extremes, but there is a lot that needs to be done to help children discover good food.
Tags: Children, Food, GoodI am a gourmand. I like to eat. When I have something that I like, I tend to have too much of it. That is a guilty pleasure.
Tags: Eat, Guilty, PleasureI like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me.
Tags: Comfort, Food, WaysOne should eat cumin every day!
Tags: EatVegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas.
Tags: America, Big, PrettyWe the chefs have a responsibility to learn about the chemical makeup of food!
Tags: Food, Learn, MakeupWhen a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.
Tags: American, Else, EveryoneCreating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.
Tags: Bit, Playing, TopI am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants.
Tags: Fact, Food, SensitiveI travel a lot. If you look at my suitcase, everything is extremely well-packed and well-folded; people who travel with me are impressed at how organized I am. Some would refer to me as a maniac for this.
Tags: Impressed, Maniac, TravelI'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
Tags: Good, High, ReasonI've never followed a vegan or vegetarian diet in the past, but I think I could do it. It would not be easy. I have worked with nutritionists who have said a vegan diet is not necessarily all positive for your health, because you need nutrients you only find in meats. I believe in a balanced diet.
Tags: Diet, Health, PositiveIf you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you're eating. One of my worst experiences is when I can't tell what I'm eating. It is a waste.
Tags: Able, Tell, WorstIn France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
Tags: Become, Food, TodayMy cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.
Tags: Bad, Health, PhilosophyRight now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.
Tags: Good, Scientists, WorkingSoutheast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.
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