Joel Robuchon

Cooking is chemistry, really. ↗

— Joel Robuchon

#cooking #really

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. ↗

— Joel Robuchon

#bit #challenging #competitive #creating #cuisine

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. ↗

— Joel Robuchon

#eat #guilty #guilty pleasure #i #i am

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

#am #distinctions #fact #food #honored

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

#comfort #comfort food #cooked #eggs #food

One should eat cumin every day! ↗

— Joel Robuchon

#eat #every #every day #should

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you. ↗

— Joel Robuchon

#doing #find #good #i #i am

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

— Joel Robuchon

#big #big cars #cars #everything #had

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

— Joel Robuchon

#chefs #chemical #food #learn #makeup

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

— Joel Robuchon

#american #anybody #asian #dish #else