Joel Robuchon

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Submitted By Danimal82
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Joel Robuchon

When you think about or read about the past 40 years of French culinary history there’s a few names that flood the search pages with information such as Ducasse, Haeberlin and Robuchon. One thing that stands out when these three names are looked at is that they have all earned through hard work and very long hours three Michelin stars and deservingly so. With there yearning to offer the best and most delicate dishes these chefs strive to conquer the culinary word. I will be focusing on Paul Robuchon and all that he has achived for almost 50 years.
What if Chef Robuchon would never had pursued the culinary field? His original plan had not been of the long hours of a culinary professional but was to study at a seminary. He started to help the nuns out in the kitchen where he found his true calling. It was 1960 when he was only 15; he decided that from the seminary he would go to work as an apprentice at hotel-restaurant Relais de Poitiers. That’s where it all started.
“He stayed at the Relais de Poitiers for three years and then became a Compagnon du Tour de France. This was essentially an apprenticeship which moved him around France. Working with different chefs enabled him to learn a vast variety of techniques and gain experience with regional ingredients. If an apprenticeship program like that were in existence in America today, a young chef could sharpen his skills with the likes of Eric Ripert , Jose Andres, Grant Achatz and Alice Waters. What a way to learn! Robuchon” (Wexler)
With all of this new knowledge that he had learned the possibilities are endless. This was going to be the start of an accomplished career that has not see the zenith of its potential. By 1976 his talents was known as Meilleur Ouvrier de France (France’s Best Craftsman) which was an honor that he will carry with him for the rest of his life. This feat only helped…...

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