Joel Robuchon Quotes

15 quotes in 297 categories

• 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…
• 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…
• 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…
• 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…
• 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…
• 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…
• 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…
• One should eat cumin every day!
• We the chefs have a responsibility to learn about the chemical makeup of food!
• Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas.
• 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…
• 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…
• 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…
• 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…
• Cooking is chemistry, really.

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