"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
Topic(s):
Food
More From 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."
- "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."
- "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."
More In Food
- "Many people in the world today are not starving because there is an inherent inability to produce food, they are starving because they are caught in the middle of political fights and blockades that have been used as weapons."― Ralph Merkle
- "Appetite, craving for food, is a constant and powerful stimulator of the gastric glands."― Ivan Pavlov
- "Be curious, learn and read as much as you can about food. Don’t worry about making money. Focus on learning at various venues before you settle down for a steady position."― Rocco DiSpirito