There is no such thing as the perfect meal; one can always do better. Joel Robuchon More Quotes by Joel Robuchon More Quotes From Joel Robuchon 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 restaurantssensitivefacts 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 eggscomfortsides 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 kidschildrenyears 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 suitcasespeoplelooks 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 mecookingstrongfood Sushi is taking over the world. It's like pizza: you can get it everywhere. Joel Robuchon yousushipizzaworld 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 myselfpassionhopeage Cooking is creating emotion. Joel Robuchon creatingemotioncooking New York in spring and autumn is absolutely beautiful, but the winter is absolutely depressing. Joel Robuchon newautumnwinterbeautiful 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 restaurantgoodqualitylong 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 slowdownyoualways 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 healtheducationfoodtoday 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 goodyoueatingfood 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 mecookingmotherwork 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 meyoucookingpeople 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. Joel Robuchon badhealthcookingphilosophy 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 fishyouimportantlife 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 chickenyoucookingeating One should eat cumin every day! Joel Robuchon eatevery-dayeveryday We the chefs have a responsibility to learn about the chemical makeup of food! Joel Robuchon learnmakeupresponsibilityfood
