#he

I was way too hyperactive to study for long. I would freak out, then crash, then be too tired to read or write. I really should have had less sugar. ↗

— Mo Rocca

#freak #had #i #less #long

If I'd been able to put the collection together in one go, say over two years, we'd have had a special team, most wouldn't stay. One or two glory seasons and they were off. To them, the north-east was too far out. They wanted to be with the big hitters. ↗

— Bryan Robson

#been #big #collection #far #glory

They wanted to jump on their own bandwagon. Bobby Charlton had never made it as a manager. Bobby Moore hadn't either. I think they never stopped trying to put me in the same category. That was the road they went down with me. ↗

— Bryan Robson

#bobby #category #charlton #down #either

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. ↗

— Joel Robuchon

#certain things #chef #decide #eat #guests

I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason. ↗

— Joel Robuchon

#available #because #doing #example #for example

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. ↗

— Joel Robuchon

#balanced diet #because #believe #could #diet

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 molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health. ↗

— Joel Robuchon

#additional #additives #bad #chemicals #compared

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. ↗

— Joel Robuchon

#asia #asian #chinatown #cooking #curry

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