Joel Robuchon Quotes

Joel Robuchon
French Chef
Born: Apr 7, 1945
Died: Aug 6, 2018
Cooking Eat Food Me People You
Related authors: Bobby Flay Christina Tosi Gordon Ramsay Jamie Oliver Julia Child Marco Pierre White Paul Hollywood Yotam Ottolenghi
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
Food Me Cooking Strong Spices Market Types Saw New Like Leaves Southeast Southeast Asia Wet Quite Curry Different Senses Which Chinatown Asia Asian Used Uses Many Appeals Different Types
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
You Slow Down Top Bit Longer Like Sport Return Always Cuisine Creating Challenging Level Playing Competitive
There is no such thing as the perfect meal; one can always do better. Joel Robuchon
Better Meal Perfect Always Thing
New York in spring and autumn is absolutely beautiful, but the winter is absolutely depressing. Joel Robuchon
Beautiful Winter Spring Autumn Absolutely New York New York Depressing
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
Good Quality Example Long Saw High Restaurant Restaurants High-Quality Shanghai Never Open Moscow For Example Readily Because Doing Same Just Anywhere Available Produce Reason Starting
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
Work Me You Cooking Mother Mistakes Beginning Say Those Would Some Girlfriend New Come Obviously Make Always Were Them Your Cooks Presentation
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
Me You Cooking People Way TV Would Stayed Area Clean French How Jacket While Ask Your Used Show Whole Keep
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
Life You Important Respectful Must Eat Take Fish Very Ingredients Cook Meat
One should eat cumin every day! Joel Robuchon
Day Every Day Every Eat Should
We the chefs have a responsibility to learn about the chemical makeup of food! Joel Robuchon
Food Responsibility About Learn Chefs Chemical Makeup
Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas. Joel Robuchon
Car Girl Big Everything Kid Possible Pretty Pretty Girls Vegas Had Idea Big Cars America Represents
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
Positive Health You Vegan Past Believe Think Nutrients Would Easy Find Followed Only Could Vegan Diet Never Vegetarian Balanced Balanced Diet Because Said Diet In The Past Worked Your Who Necessarily Need
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
Me You Travel People Suitcase Everything Extremely Would Some Look How Am Refer Lot Impressed Maniac Organized Who
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
Today Food Cooking People Become Beginning Our France Bit Eat Through Lighter Longer Days French Cuisine Discover Years Years Ago Did Influence Heavy Flavors Produce Much Original Fat
When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else. Joel Robuchon
You Else Everyone American Anybody African Anybody Else Dish African-American Whether Asian European Works
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
Change Mask Respecting Chef Role Flavors Produce Should Original Utilizing Why
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
Me Worst Worst Thing Eating Know Taste Upsets Avail Thing
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
Myself Thought Control Temper Properly Having Never True Reaction Done Cannot Happens Much Stand Things
I think I grew up with the idea that there was something comforting about preparing food. Joel Robuchon
Food Comforting Think About Something Idea Up Grew Preparing
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
Time Age Wife First Before Live Spend Saw Out Kitchen Never Had Stepped Because First Time Snow Just Children Wanted Little Hardly
I love the sun; I would have trouble living in Canada. Joel Robuchon
Love Trouble Living Sun Would Canada
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
Knowledge You Heart Made Important Young Chefs Cuisine Lot Get Them Convey Who Technical Technical Knowledge
I could move to New York. I love it here. Joel Robuchon
Love Could New York Move New York Here
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
You People World Amazing Melting Melting Pot Pot Vegas Over Come Because Really Las Vegas Here

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