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 mol...”

“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 cultiv...”

“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 al...”

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

“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 cooki...”

“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.”

“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.”

“You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.”

“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.”

“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?”