Joel Robuchon
Joel Robuchon
Joël Robuchonis 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 Francein 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 culinary television shows in France. He operates a dozen restaurants in Bangkok, Bordeaux, Hong Kong, Las Vegas, London,...
NationalityFrench
ProfessionChef
Date of Birth7 April 1945
CountryFrance
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.
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.
Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.
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.
We the chefs have a responsibility to learn about the chemical makeup of food!
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.
I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me.
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.
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.
Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas.
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.