Joel Robuchon Quotes - QuotesSense.com

Quote of the Day Fresh quotes Topics Authors I'm Feeling Lucky Disable ads! 25 quotes by Joel Robuchon Joël Robuchon (born 7 April 1945 in Poitiers, France) is a French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted... Read full biography of Joel Robuchon → 1 2 Ctrl → 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... → 0 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... → 0 We the chefs have a responsibility to learn about the chemical makeup of food! 0 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... → 0 I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me. 0 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... → 0 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... → 0 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... → 0 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... → 0 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. 0 When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else. 0 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... → 0 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... → 0 1 2 Ctrl → Add a quote!


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25 quotes by Joel Robuchon