Quotes by Joel Robuchon - Page 1

I'm too lazy to work out.
Joel Robuchon / Chef
Lazy
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Cooking is creating emotion.
Joel Robuchon / Chef
Cooking
Creating
Emotion
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Cooking is chemistry, really.
Joel Robuchon / Chef
Chemistry
Cooking
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I love the sun; I would have trouble living in Canada.
Joel Robuchon / Chef
Canada
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I highly doubt that many people are as organized as me.
Joel Robuchon / Chef
Organized
Me People Doubt
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I never try to marry more than three flavors in one dish.
Joel Robuchon / Chef
Dish
Flavors
Marry
Never Three More
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There is no such thing as the perfect meal; one can always do better.
Joel Robuchon / Chef
Meal
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Sushi is taking over the world. It's like pizza: you can get it everywhere.
Joel Robuchon / Chef
Pizza
Sushi
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I love Vegas. It really has the most wonderful shows, the greatest performers.
Joel Robuchon / Chef
Performers
Vegas
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We the chefs have a responsibility to learn about the chemical makeup of food!
Joel Robuchon / Chef
Makeup
Responsibility
Chefs
Chemical
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Once you establish a diet, you can make exceptions once you're able to balance it out.
Joel Robuchon / Chef
Diet
Establish
Exceptions
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The most difficult thing is to make sure the standards remain high in each restaurant.
Joel Robuchon / Chef
Standards
Difficult Thing
Most Difficult Thing
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I think I grew up with the idea that there was something comforting about preparing food.
Joel Robuchon / Chef
Comforting
Preparing
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New York in spring and autumn is absolutely beautiful, but the winter is absolutely depressing.
Joel Robuchon / Chef
Autumn
Depressing
Spring
Winter
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The older I get, the more I realize the truth is the simpler the food, the more exceptional it can be.
Joel Robuchon / Chef
Exceptional
Truth Is
Simpler
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When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.
Joel Robuchon / Chef
Asian
African
Anybody Else
Dish
European
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The worst thing for me is to not taste what I'm eating, to not know what I'm eating. It upsets me to no avail.
Joel Robuchon / Chef
Avail
Upsets
Worst Thing
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When I was young, they said in the future that you'd just take a pill and never have to eat. That will never happen.
Joel Robuchon / Chef
Pill
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Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas.
Joel Robuchon / Chef
Big Cars
Vegas
Pretty Girls
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In France, we have a geographic situation that is very exceptional, and it creates produce that is completely exceptional.
Joel Robuchon / Chef
Creates
Geographic
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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 / Chef
Guilty
Guilty Pleasure
Pleasure
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Las Vegas is amazing because of the clientele you have here. People come from all over the world; it really is a melting pot.
Joel Robuchon / Chef
Las Vegas
Melting
Melting Pot
Vegas
Amazing World People
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I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me.
Joel Robuchon / Chef
Comfort
Comfort Food
Eggs
Sides
Chicken
Cooked
Scrambled
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My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?
Joel Robuchon / Chef
Chef
Mask
Utilizing
Flavors
Respecting
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In Europe, you can sit out and sit in the sun, and you get a very golden tan. The tan you get in Las Vegas is a darker tan, and it's not the same.
Joel Robuchon / Chef
Golden
Las Vegas
Vegas
Tan
Darker
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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 / Chef
Ingredients
Produce
Proven
Good I Am Doing
Molecular
Scientists
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When you cook, you take a life. When you eat fish, or meat, you take a life. And you must be very respectful of the ingredients and that is very important.
Joel Robuchon / Chef
Ingredients
Meat
Respectful
Eat
Fish
Cook
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Creating 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.
Joel Robuchon / Chef
Creating
Cuisine
Return
Bit
Competitive
Sport
Longer
Slow
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You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.
Joel Robuchon / Chef
Cuisine
Technical Knowledge
Chefs
Convey
Technical
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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 / Chef
Accolades
Facts
Honored
Restaurants
Sensitive
Distinctions
Pleased
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When I used to have a show on French TV, people would ask me how my jacket stayed spotless while cooking. Your whole area has to be clean - and you have to keep it that way.
Joel Robuchon / Chef
Clean
Cooking
Your Me Keep
Cooking Me People
French
Jacket
Stayed
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I've never thought of myself as having that much of a temper. But it's true that I can't stand it when things are not done properly. When that happens, I cannot control my reaction.
Joel Robuchon / Chef
Temper
Properly
Reaction
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I 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.
Joel Robuchon / Chef
Travel
Impressed
Looks
Organized
People
Suitcases
I Am Me Look
Extremely
Maniac
Refer
Suitcase
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From the age of 15 to 50, I'd hardly stepped out of a kitchen. I just wanted to live a little, to spend time with my wife and children. The first time I saw snow was when I was 50, because I'd never had the time before.
Joel Robuchon / Chef
Snow
Hardly
Stepped
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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.
Joel Robuchon / Chef
Chef
Guests
Ingredients
Certain Things
Reasons
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If 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.
Joel Robuchon / Chef
Cooking
Eating
Taste
Waste
Chicken
Experiences
Identify
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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 / Chef
Cooking
Presentation
Work Always Your
Work Mother Always
Mistakes
Beginning
Obviously
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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 / Chef
Kids
Children
Extremes
France
Good Food
Items
Needs
Years
Good Food Fish
Fish
Chicken
Discover
Draw
Drew
Stick
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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 / Chef
Cuisine
Equilibrium
Missing
Nourishment
Products
Sample
Taste
Education Health Food
Developed
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In 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.
Joel Robuchon / Chef
Cooking
Cuisine
France
Heavy
Produce
Fat
French
Discover
Flavors
Lighter
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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 / Chef
Apprenticeship
Cooking
Helping
Skills
Aspirations
Began
Cultivate
Embarked
Entered
Nuns
Priest
Thus
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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 / Chef
Available
Moscow
Produce
Restaurants
Shanghai
Anywhere
For Example
Readily
Restaurant
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Southeast 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.
Joel Robuchon / Chef
Appeals
Asia
Chinatown
Cooking
Curry
Senses
Southeast Asia
Spices
Wet
Food Cooking Me
Different Types
Leaves
Southeast
Types
Uses
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The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
Joel Robuchon / Chef
Eating
Fine
Harder
Taste
Good Food Eating
Back
Itself
Simply
Distractions
Goes
Japanese
Ingredient
Well
Prepare
Simpler
Trend
Truly
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I can be much more creative with my menus in the casino cities. In New York, there are certain things I can't make. In Las Vegas, they're much more receptive. Rabbit, some seafoods - they won't necessarily do well in New York, but I'll try them in Las Vegas, and they'll be a success.
Joel Robuchon / Chef
Las Vegas
Receptive
Vegas
Casino
Certain Things
Rabbit
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I'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.
Joel Robuchon / Chef
Diet
Balanced
Balanced Diet
Nutrients
Vegan Diet
Followed
In The Past
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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 / Chef
Chemicals
Cooking
Cuisine
Produce
Adding
Compared
Current
Molecular
Product
Shines
Showing
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Joel Robuchon Quotes - Page 1

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