Famous Quotes

"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 on Diet

More quotes about Diet

• "I never worry about diets. The only carrots that interest me are the number you get in a diamond."

  Mae West on Diet

• "Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."

  Jim Davis on Diet

• "My doctor told me to stop having intimate dinners for four. Unless there are three other people."

  Orson Welles on Diet

• "No disease that can be treated by diet should be treated with any other means."

  Maimonides on Diet

• "Adopting a new healthier lifestyle can involve changing diet to include more fresh fruit and vegetables as well as increasing levels of exercise."

  Linford Christie on Diet

More quotes by Joel Robuchon

• "A few years ago, kids from poor areas in France were asked to draw items of food. For a chicken, they drew a drumstick. For a fish, they drew a fish stick. Those are extremes, but there is a lot that needs to be done to help children discover good food."

• "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."

• "I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me."

• "The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself."

• "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."