Jöel Robuchon - Coggle Diagram
I believe that Robuchon was a risk taker because to create new dishes that people liked, he needed to go out of his comfort zone and try to make something unique and special. For example, Robuchon didn’t master his mashed potatoes recipe in the first try, it took him quite a few times.
I think Robuchon was also a thinker. Robuchon also needed think a lot to be able to think of new dishes and/or recipes.
This also links to reflective. In order to retry and change his recipe, he needed to reflect on how to make it better and what was lacking
He achieved the most michelin stars in the world in 2016
James Beard Award 6 times
He was 12 years old when he was a student at the Petit Séminaire de MauléonsurSèvres monastery in les DeuxSèvres, France. At the same time, he discovered an innate passion for cooking. Three years later he trained as a pastry chef. He retired to travel to Japan and Spain, which led him to launch the concept “L`Atelier de Joël Robuchon”, which is based on a craft workshop, a restaurant with a bar and a chef where diners immerse themselves in the experience from the kitchen. The experience in japan and spain led him to creativity and taught him new cuisines and plating techniques. After he came back from his trip to Japan, he created his first restaurant Jamin in paris.
Global Interaction How?
Robuchon inspired many people to become chefs because of his achievements and being able get past so many obstacles and risks.
Giving people jobs at resteraunts
Robuchon is a french chef that was born in April 7, 1945. He was born in Poitiers, France, and worked in 13 different cities including Hong Kong, Macau, Las Vegas, Bordeaux, London... Robuchon died in 2018