Joel Robuchon Quotes

Author Image

Joel Robuchon

Profession : Chef

Birth : April 7, 1945

Las Vegas is amazing because of the clientele you have here. People come from all over the world; it really is a melting pot.

Joel Robuchon

In Europe, you can sit out and sit in the sun, and you get a very golden tan. The tan you get in Las Vegas is a darker tan, and it's not the same.

Joel Robuchon

When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.

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

I can be much more creative with my menus in the casino cities. In New York, there are certain things I can't make. In Las Vegas, they're much more receptive. Rabbit, some seafoods - they won't necessarily do well in New York, but I'll try them in Las Vegas, and they'll be a success.

Joel Robuchon

The worst thing for me is to not taste what I'm eating, to not know what I'm eating. It upsets me to no avail.

Joel Robuchon

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

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

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

New York in spring and autumn is absolutely beautiful, but the winter is absolutely depressing.

Joel Robuchon

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

Joel Robuchon

Once you establish a diet, you can make exceptions once you're able to balance it out.

Joel Robuchon

I've never thought of myself as having that much of a temper. But it's true that I can't stand it when things are not done properly. When that happens, I cannot control my reaction.

Joel Robuchon

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

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

We the chefs have a responsibility to learn about the chemical makeup of food!

Joel Robuchon

I could move to New York. I love it here.

Joel Robuchon

The most difficult thing is to make sure the standards remain high in each restaurant.

Joel Robuchon

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 reasons or just decide they don't want to eat certain ingredients, you have to respect that.

Joel Robuchon

I'm too lazy to work out.

Joel Robuchon