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Joel Robuchon Quotes

One should eat cumin every day! Picture Quote #1

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 Picture Quote #1

We the chefs have a responsibility to learn about the chemical makeup of food Picture Quote #1

I like a well - roasted rotisserie chicken and eggs cooked various ways, like sunny - side up or scrambled. It’s comfort food for me Picture Quote #1

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 Picture Quote #1

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 have said a vegan diet is not necessarily all positive for your health, because you need nutrients you only find in meats. I believe in a balanced diet Picture Quote #1

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Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas Picture Quote #1

I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It’s comfort food for me Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

Friendship Quotes

Motivational Quotes

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Text Quotes

One should eat cumin every day! (Joel Robuchon Quotes) 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 Quotes) We the chefs have a responsibility to learn about the chemical makeup of food (Joel Robuchon Quotes) 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 Quotes) 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 Quotes) 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 have said a vegan diet is not necessarily all positive for your health, because you need nutrients you only find in meats. I believe in a balanced diet. (Joel Robuchon Quotes) Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas. (Joel Robuchon Quotes) 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 Quotes) 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 Quotes) 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 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes)