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
More from: Joel Robuchon
DOWNLOAD
You are free to use this picture for any purpose including commercial. A credit linking back to this page is appreciated.
Similar Quotes:
-
Everyone would be healthier if they didn't eat junk food. -
A lot of times on tour it's about, 'OK, where am I today? Wow, I'm in Costa Rica. What is their famous dish?' And it's about trying the food, and really experiencing it. -
And on a Canadian set, everybody is equal. You get paid the same. You live together in barracks. You have a communal kitchen. You buy and cook your own food. -
We can no more do without spirituality than we can do without food, shelter, or clothing. -
Anorexia, you starve yourself. Bulimia, you binge and purge. You eat huge amounts of food until you're sick and then you throw up. And anorexia, you just deny yourself. It's about control.
More quotes by Joel Robuchon
- 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.
- 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.
- 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.
- I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me.
- 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.