Words matter. These are the best Joel Robuchon Quotes, and they’re great for sharing with your friends.
I could move to New York. I love it here.
The older I get, the more I realize the truth is the simpler the food, the more exceptional it can be.
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.
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.
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.
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.
Cooking is creating emotion.
There is no such thing as the perfect meal; one can always do better.
I’d always been a very competitive boy – I hated coming second.
I never try to marry more than three flavors in one dish.
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.
Las Vegas is amazing because of the clientele you have here. People come from all over the world; it really is a melting pot.
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.
When a dish works, it works for everyone, whether you’re Asian, European, African, American or anybody else.
In France, we have a geographic situation that is very exceptional, and it creates produce that is completely exceptional.
Cooking is chemistry, really.
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.
I think I grew up with the idea that there was something comforting about preparing food.
I love the sun; I would have trouble living in Canada.
I’m too lazy to work out.
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?’
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.
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?
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.
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.
One should eat cumin every day!
I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It’s comfort food for me.
We the chefs have a responsibility to learn about the chemical makeup of food!
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.
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.
