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Joel Robuchon Quotes

Joel Robuchon quotes about cooking

French Chef April 7, 1945

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Quotes

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
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
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
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce. Joel Robuchon
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
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
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
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
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
Joel Robuchon quote: "Cooking is chemistry, really."
Cooking is chemistry, really. Joel Robuchon

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