Joel Robuchon Quotes

I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.

I wanted this, I wanted to do this, but my work is me, and it has to be right.

People call me a perfectionist, but I'm not. I'm a rightist. I do something until it's right, and then I move on to the next thing.

One should always try to do the best you possibly can. I'm not in a race to the finish line - I won't put anything out until it's completely ready. You want to keep it special and unique for the customer.

I've never been the type of person to jump up and throw out the album without it being what it's supposed to be.

If I'd been a housemaid I'd have been the best in Australia - I couldn't help it. It's got to be perfection for me.

I was something that is always hated in Hollywood - a perfectionist; nobody likes a perfectionist, you know.

In a true zero-defects approach, there are no unimportant items.

Commit yourself to quality from day one... it's better to do nothing at all than to do something badly.

I can't leave the studio until everything is as it should be. And I can't put a record out unless I am completely happy with it. I never want to be at a signing and hear my album playing and think, 'Oh no, I could have done that top note better.'

I'm not an easy customer. My attention to detail could probably drive you mad. My eye still always goes toward the single flaw.

I'm not a perfectionist. I'm just very observant.

I do and re-do things that I used to do in a flash, because I want to be more perfectionist about these things. Maybe it sounds pompous and pretentious, but that's the way I feel.

I'm a control freak. If you're going to slap my name on something, I would like to control it.

I'm a perfectionist to a default. I will drive you crazy sometimes. When I'm recording, I will try something a trillion times to get it right.

In rowing, you're always striving for that perfect stroke, that repetition, each one being as good as the last. Same thing with cooking. You can't say, 'Oh, I don't feel well, so I'm going to put out a crappy plate.'

I take my work enormously seriously. When I do something, it has to feel right. Everything has to be right.

You can scream at me, call me for a shoot at midnight, keep me waiting for hours - as long as what ends up on the screen is perfect.

It is about attention to detail and then the minutest detail on top of that. I am an owner, and yet I'll argue about the sign on the wall.

I don't take any shorts. I don't say, 'Okay, it's good enough.' I try to get exactly what I'm hearing in my head to the tape, and I won't let it move until then.

You don't do things right once in a while. You do things right all the time.

Whatever I'm doing, I try and keep the quality very high.

I'm just picky about certain things in the videos, so I'm always switching out things that look or sound better.

I am a perfectionist, and my immense respect for my fans and the public meant that the quality of my clothing had to match my performance.

Always put out content that you are 100% happy with.