Top 33 Robuchon Quotes
#1. 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
#2. If we know that we all came from the same place and our destination is the same, then how could there be any conflicts? Why are we are loving each other and why we are not in peace?
Debasish Mridha
#3. You can teach all the other stuff, you know. You can teach shooting the ball, you can teach having a good touch ... passing and whatnot, but when you get out there on the field, it's just a mindset you need to go into the game with.
Freddy Adu
#4. 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
#5. 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
#7. 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
#8. 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
#9. 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
#10. 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
#11. 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
#12. 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
#13. We the chefs have a responsibility to learn about the chemical makeup of food!
Joel Robuchon
#14. 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
#15. 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
#16. Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas.
Joel Robuchon
#17. Garnishments tend to happen when people hide from their debts and stop making even minimum payments. Eventually, creditors sell the debt to a collection agency.
Jean Chatzky
#18. 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
#19. You would knowa, that a little smile wouldn't hurt.
Deyth Banger
#21. 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
#22. 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
#23. When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.
Joel Robuchon
#24. 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
#25. 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
#26. A love life without worries is no love life at all.
Tadahiko Nagao
#27. His voice reminded me of the slow stretching descent of honey from a highly placed silver spoon.
J.A. George
#28. 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
#29. 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
#30. The owner's wife gave me a container of chicken soup and a quart of rice pudding to take home. She was a broad, solid woman with thick arms and legs. She swiped vigorously at the stain on my coat with a wad of dampened paper towel, and I remembered Pegeen then: There's always someone nice.
Alice McDermott
#31. 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
#32. Most had faded to a light jade by now ... all except Chandra, I noted, with more than a little satisfaction. She was still a dazzling Day-Glo emerald, and I gave a little finger wave from across the room. She merely returned the finger.
Vicki Pettersson
#33. We meet a lot of people, we drink lots of stuff and have lots of fun.
Bon Scott
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