Joel Robuchon Quotes
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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.
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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.
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The most difficult thing is to make sure the standards remain high in each 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.
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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.
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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.
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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.
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Cooking is creating emotion.
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I love Vegas. It really has the most wonderful shows, the greatest performers.
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In France, we have a geographic situation that is very exceptional, and it creates produce that is completely exceptional.
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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.
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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.
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I could move to New York. I love it here.
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I highly doubt that many people are as organized as me.
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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.
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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.
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We the chefs have a responsibility to learn about the chemical makeup of food!
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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.
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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.
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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.
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I think I grew up with the idea that there was something comforting about preparing food.
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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.
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One should eat cumin every day!
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New York in spring and autumn is absolutely beautiful, but the winter is absolutely depressing.