For top chef Joel Robuchon , resting on his laurels is not an option. I work hard every day to bring it out. Even after the two closures, his restaurants have a total of 24 stars, making him the chef with the most number of Michelin-starred restaurants. And that was how this culinary giant found his way into gastronomy.
I enjoyed so much those moments, but at that time, I was not allowed to do much, only peel vegetables. He also remembers to this day how his grandmother and mother cooked for the family as he was growing up. After World War II, bread was always in big loaves, because you were not allowed to go to the baker many times.
You had to keep your bread for a few days, sometimes a few weeks. Then she would cut big slices to share with the family. It was really a matter of love and feeding your whole family. Cooking, passion and all the love was put into the cooking to share with the family. He has expanded on this emotion ever since and carried it into the kitchen to mentor young chefs. I want my team and myself to cook as if we are cooking for the family and very good friends.
He laments that these days, diners who eat out at restaurants may not know who made the dish, but he wants his DNA to shine through the dishes.
His professionalism, rigour and creativity β and the high standards he sought β made him stand out, even as a young chef. At the age of 29, he was already commanding the kitchen of the Concorde Lafayette hotel and managing 90 cooks. He opened his first restaurant Jamin in December and subsequently founded the Joel Robuchon Restaurant in He recollects that when he began his professional career as a chef, cooking equipment was basic.
