The food world is reacting to yet another massive loss today at the news of the death of legendary French chef, Joël Robuchon who passed away at the age of 73.
The chef was one of Michelin’s most awarded starred chefs and the founder of a style of cooking known as ‘Moderne’ cuisine - a step away from some of the heavy sauces of France's past, described by the New York Times in 1983 as a “bridge between classic and nouvelle”.
Joel Robuchon 1947-2018
A very sad day for any of us in our industry and for the millions of other who were touched by this amazing man. When I was 23 I almost crapped myself being part of a team cooking him a birthday dinner in NYC. Over the years he was beyond kind to me. #sad
Robuchon was known for focusing on specific ingredients, on bringing out the essence of those ingredients and for maintaining a richness in his cuisine while trying to step away from heavy, thick sauces of France's tradition.
It's often joked that the dish that won him his stars was his famous Pomme Puree: a mashed potato dish made with yukon potatoes, chilled butter and milk. Rich, light, refined, served small and truly delicious - it's a dish served at all his restaurants and one that wowed people when he first opened his famous Jamin restaurant in 1981.
Jamin, which received its third Michelin star in 1984, was described by many as the best restaurant in the world, Robuchon has culinary genius status and his career was adjourned with accolades. He carried the prestigious Meilleur Ouvrier de France (France’s Best Craftsman), more stars than any other chef and he operated a restaurant empire that spanned the world.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.