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Joel Robuchon Quotes


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Quotes by Joel Robuchon

Showing 11-20 of 50 Quotes by Joel Robuchon

I 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.

~Joel Robuchon

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When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship.

~Joel Robuchon

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I 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.

~Joel Robuchon

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Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education about food. We must teach them to know their cuisine and to know the equilibrium of nourishment. That is very important for health.

~Joel Robuchon

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A 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.

~Joel Robuchon

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My 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.

~Joel Robuchon

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When new cooks come to work for me, they obviously make mistakes at the beginning or there's some messiness to the presentation. What I always say to them is: 'If you were cooking this for your mother or your girlfriend, would you make those mistakes?'

~Joel Robuchon

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I'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.

~Joel Robuchon

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We the chefs have a responsibility to learn about the chemical makeup of food!

~Joel Robuchon

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Right 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.

~Joel Robuchon

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Biography

Nationality: French

Type: Chef

Born: April 7th, 1945

Links

Find Joel Robuchon on Amazon

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