Joel Robuchon Quotes
-
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.
-
I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me.
-
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.
-
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.
-
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.
-
Sushi is taking over the world. It's like pizza: you can get it everywhere.
-
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.
-
Cooking is chemistry, really.
-
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.
-
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.
-
Once you establish a diet, you can make exceptions once you're able to balance it out.
-
The older I get, the more I realize the truth is the simpler the food, the more exceptional it can be.
-
I'm too lazy to work out.
-
When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.
-
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.
-
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.
-
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.
-
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.
-
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.
-
I'd always been a very competitive boy - I hated coming second.
-
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.
-
I love the sun; I would have trouble living in Canada.
-
Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas.
-
Las Vegas is amazing because of the clientele you have here. People come from all over the world; it really is a melting pot.