THE LIFE OF JOËL

ROBUCHON

RED LIGHT
THERAPY

ASPARAGUS
PARMESAN
 F O R E
W
elcome to the inaugral platform in which those of us who
#WarKitchen mini- share this vision can come together.
magazine!
Who knows what the future holds?
It’s been a little more than a
month since Optimal Fuel: Your Imagine a #WarKitchen
Nutrition Playbook was released. supermarket that ONLY sells
The reception to the book has food. No aisles filled with rainbow
exceeded my expectations — by a coloured cereal boxes. No seed oil
lot! All the messages I’ve received milk alternatives. The best cheese
from all of you has definitely selection in the world. Every cut of
made the time and effort spent meat. Activated grains & nuts. Raw
creating the book worthwhile. It milk. A butter aisle filled with real
was also the catalyst that led to butter. Just good, quality food.
this whole idea of building on the
#WarKitchen tag on Twitter. Or even a #WarKitchen restaurant.
Where you don’t have to worry
The #WarKitchen is more than about getting machine lubricant
posting good food — its an ideology on your plate. Where everything
of living that’s encapsulated in on the menu is constructed from
health, nutrition & lifestyle. the ground up, with your health in
mind.
We don’t just want to eat food
that’s healthy. We want to optimise The possibilites are endless.
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We strive for quality, beauty & number of online communities
excellence. In all that we do. built simply off the shared
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The #WarKitchen serves as the Where members are able to hold
2
W O R D
tickets of membership that also 2018, his legacy, I am sure, will live
serve as assets that offer real-world on forever. We discuss his climb
functionality. We could definitely to the top of culinary art as well
tap on this technology in the future as a breakdown of one of his most
to build actual real world solutions famous recipes.
in the health & wellness space.
For all the biohacking enthusiasts,
What this mini-magazine seeks there is a rundown of everything
to do is to (1) showcase and (2) to do with red light therapy. I also
indoctrinate. Its the modern share one of my go-to vegetable
magazine on everything nutrition, recipes — the asparagus parmesan.
lifestyle & aesthetics. It makes for
a short, beautiful chic file you can Enjoy!
send around your social circles.

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community discord will be curated
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(articles, recipes, ads, memes,
etc). Drop me an email at rocky@
optimaldesign.net or a DM if you
want to contribute!

In this first issue, Joël “Chef of

the Century” Robuchon is on the
cover. While he’s one of the best to This issue of the #WarKitchen is
ever do it, not many (especially in best enjoyed with a cup of italian
our generation) really knows of his espresso and warm pain au
existence. While the man left us in chocolat.
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 What Is The
#WarKitchen?
The #WarKitchen is a league of extraordinary
gentlemen who want to better themselves, their
cooking and their physical health.
VALUES
Strive for Quality
Especially with the essentials (cookware, clothes,
bedsheets, shoes etc). Skimping on the things you use
everyday is a bad habit.
Build from Scratch
Wherever possible, make it from scratch. Using store-
bought condiments and sauces made with poor ingredients
is one way to very easily ruin a dish.
Beacon of Positivity
Always be the first one to initiate the hello, the smile
and be the source of good vibes & energy without needing
anything in return.

The Rest, is Up to You.

4
Greuze, Jean-Baptiste, 1725-
1805

5
The Life Of Joël Robuchon

Joël Robuchon was a world-renowned French master chef and

restauranter who was awarded “Chef of the Century” by Gault
Millau in 1989 and Meillur Ouvrier de France in 1976. He was
the chef with the most number of Michelin stars to his name — 32.

C
hef of the century. That’s a practices in the Catholic faith. He
title you don’t hear all too was in awe of how food was always
often. Robuchon was one of blessed before consumption and so
the greatest chefs of his generation. he wanted to be a priest. Food was
Not only does he have the most sacred for him, even at a young age.
Michelin stars ever, he also He began helping out in the kitchen
achieved the Meillur Ouvrier de as a boy and before he knew it, he
France, which is one of the highest realised his true purpose, which
honours a chef can attain. was to master the culinary arts.
He left the seminary in his teens
Meals Are Sacred and went straight into perfecting
Robuchon grew up in a traditional his craft. The boy from Poitiers
French family and always embarked on a journey that would
appreciated the ceremonial baking see him go from being like any
6
other French kid growing up in a just how much of an inspiration
low-income household in post-war Rabuchon was to Gordon Ramsay,
France to one of the greatest chefs especially in his early days.
of all time. Robuchon was a pretty jovial guy,
but he was a completely different
Rabuchon’s Come Up animal in the kitchen. Ramsay, as
He started just like any other most of us know, is hot-tempered
French through the brigade de and (slightly) arrogant. You could
cuisine, working his way from imagine just how the two would
the bottom. He rose through the have clashed in the kitchen. One
ranks at speed, from aide pâtissier time, Robuchon was not happy
(assistant pastry chef) to chef de with Ramsay’s langoustine ravioli
cuisine (head chef) where he ran and Ramsay did not take the
the kitchens in Concorde Lafayette criticism well. One thing led to
(managing a team of 90 by the another and before you knew it he
time he wa 29) and Nikko
hotel soon after, where
he obtained two Michelin
stars.

The Rise of Jamin

5 years after winning the
Meillur Ouvrier de France,
Robuchon decided to open
his very own restarant
in Paris — Jamin. What
happened next, was
history. It receieved a
Michelin star year after
year after year. Opened in
1981. 3 Michelin stars in
1984. It was also awarded
“Best Restaurant in the
World” by International
Herald Tribune.
Ramsay & Robuchon
Its a well known fact

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was slamming cookware around aromas”.
and Ramsay told Robuchon he
would quit in the heat of the Style & Innovation
moment. Obviously, the man Robuchon was a trailblazer. Not
wasn’t having any of it. Robuchon only was he one of the first chefs
threw a plate of food in Ramsay’s to start wearing black uniforms
face. “That was the only time I’ve (simply because he thought it
ever thrown a plate at anyone” looked elegant), he actually created
said Robuchon in an interview new techniques even before they
to The Telegraph years ago. The became popular.
two of them definitely shared a
close relationship with Robuchon was already
there being a lot of using
respect. Ramsay to bags to nail
this day, refers the temperature of
to Robuchon his food even before
as the sous vide was a
“Godfather thing. His overall
of style was also
Michelin”. against the
grain, choosing
The Magic to focus on
Was In simplicity in a
Simplicity time where haute
Robuchon cuisine (really
was special in complex dishes) was
how he was always able to use common.
a few ingredients in most of the
meals he made. He did not go for
extravagance, but instead focused
on 2-3 flavours, letting them shine.
He was a genius in manipulating
the palate, and it is this attention
to detail that catapulted him to the
very top. “It is important to respect
the integrity of the ingredients
by preserving their flavors and

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Robuchon’s World
Renowned Pomme
Purées

10
Y
es, you read that right. The • Saucepan x2
man’s most famous dish is • Vegetable Mill (important for
mash potatoes. Robuchon Michelin level consistency)
perfected the art of the mash and • Whisk
in the next few pages, I will break
down his technique and recipe for Technique
the WarKitchen reader (you) to try • Wash the potatoes and cook in
in the comfort of your own home. a pot of salted water at a low
simmer for 20-30 minutes.
Ingredients (serves two) • Once cooked, peel them
• 1 Medium-Sized Potato immediately (protect your
• 2 Generous Knobs of Grass-fed hands).
Butter chopped into tiny bits • While hot, pass them through
(about 40g) the mill on its finest setting.
• 40 ml Warm Whole Milk (equal • Heat the mash on a saucepan
portions milk to butter) in low-medium heat and stir
• S&P continuously with a wooden
spatula for a few minutes, you
Equipment want it somewhat dry.
• Pot • Take it off the heat and add
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 butter while continuing to stir restaurant, I used only the
well. The faster you stir, the
more smooth and creamy it best Rattes from the rigorous
becomes. Jean-Pierre Clot in Jouy-
• Once the butter is fully
incorporated, add the warm milk
le-Châtel (Seine et Marne),
(heat it seperately beforehand). larger than the potatoes of
• Whisk well until everything is this variety and above all of
incorporated well, adding S&P to
taste. exceptional flavor.

Respect the proportion of

“It is this simple but tasty
salt in the water used to
dish that has done the most
cook the potatoes: it is no
for the reputation of my
coincidence that you salt at
restaurant. For a good mash,
the beginning.
choose potatoes of uniform
size so that they are all
Once in the vegetable mill,
cooked at the same
plan a vigorous movement of
time. For my
the wrist to dry out the puree
with a wooden spatula.

Add the fresh butter first and

only then the whole milk.
Finish with a whisk to make
the puree lighter.

— Joël Robuchon

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Roses and Lilies (1888)
Henri Fantin-Latour 13
 RED LIGHT THERAPY

D
oes it really work? There own specific wavelengths. We are
has been so much talk able to see different colours when
surrounding red light in these wavelengths are isolated.
recent time. From biohackers to the These wavelengths (colours)
average girl on TikTok, red light penetrate our skin at different
has seen itself transcended every depths, with red light being able to
sphere of the Internet. go the deepest.

What even is Red Light? Red light is within 600-800nm

To understand, we have to take a (we cannot see anything beyond
look at white light (what we see 800nm). These red light therapy
everyday). White light is made devices are often filled with bulbs
up of every colour of the rainbow within this wavelength or even
combined — all of which have their beyond that. Those above 800nm
14
are known as infrared wavelengths flow in the muscles. It also helps
and they’re able to go deeper in reduce the chances of injuries
the skin and studied to have occuring in the future.
therapeutic effects. Its why some
of these devices look like they have 3. Improving Thyroid Function &
got some bulbs turned off. They’re Boosting Testosterone
on — we just can’t see them. Red light stimulates the increase

Hoow Red Light Works

Red light works by targeting
the powerhouse of the cell,
the mitochondria, directly.
The light helps in stimulating
ATP production and it is this
production of energy that leads to
the widely discussed regenerative
and therapeutic effects. The more
ATP produced, the more healing,
the more growth.

Benefits of Red Light

1. Reducing Inflammation
Red light can be used directly to
increase the rate at which your
body heals, with there being
studies shown of osteoarthritis
and joint pains being improved
with targeted red light therapy.

2. Improving Recovery
You don’t have to wait till you’re
injured to use red light. Shining
red light on sore muscles after a
workout helps improve recovery.
This happens because cells are able
to regenerate more quickly
and there is increased blood

15
in thyroid hormone levels. The within 600-800nm at least! If its
thyroid is essential in regulating too ridiculously cheap, chances are
our metabolic rate and an increase its not the real thing. You can also
means a rise in daily energy levels. get individual lamps, but those are
Red light has also been shown to more for spot treatment. I suggest
increase testosterone production. getting a bigger one so more of your
body can get exposed to it at one
There are a whole host of other time.
benefits but they all stem from the
fact that red light’s able to increase I’ve been using it for almost 2
ATP production, without releasing years and it actually feels like a
too much heat which could be supplement. I set it up in a corner
damaging. of my room. At night, I look at the
opposite end of room so that red
Red Light Therapy Protocols light primarily hits the back of my
So now you know that they’re good head
for you and you’re wondering how
you can incorporate red light in I do this to avoid staring right into
your life and what type you should it at night as it may make it more
get. difficult to fall asleep (wear some
eye protection if needed). I leave
Let’s talk about the types first, the red light in the same spot in
since there is a whole range of red mornings and turn the other way
light devices on the market. You (so it’s pointing towards face).
see a ton of cheaper options that
are individual bulbs on the market Getting it in your eyes feels good
(targeted for facial rejuvenation) up in the morning but you have to get
to higher end full body panels that used / build up to it. Always stop
Joov offers. If you have the money if you feel any discomfort. If you’re
to spare, you can get them as they getting headaches, use it for less
are one of the best in the business. time.
It comes with a remote and can
also be easily mounted on walls.
If not, you can get by with $50+
square panel devices that you can
find on Amazon. Just make sure
that it says its red bulbs that are

16
 Health
Nutrition
Beauty

17
 asparagus parmesan

Asparagus Parmesan is one of my favourite things to have with

steak and its also so simple to prepare. Here’s how to do it.

Ingredients
• Asparagus (the bigger ones are better for this)
• Finely grated parmigiano reggiano (shred into a small bowl)
• Few knobs of grass-fed butter
• Dash of EVOO
• S&P

You’’ll want to use a stainless steel pan for this

The size depends on how big your asparagus spears are

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 Method
Get butter sizzling in the pan with a dash of EVOO
Season asparagus lightly with S&P and let it cook
After about 2 minutes, add half of the parmigiano
Another 30 seconds and plate with the rest of the parmigiano

Alternatively: You could cook the asparagus in whatever pan you’ve used
to cook the main (steak etc) and get a nice char. Then you could add the
butter and the parmigiano.

(IN PICTURE: Asparagus parmesan served with grass-fed sirloin, lamb

liver pâté and caramelised onions. I’ve eaten this exact combination
so many times. ne of my absolute go-tos for a weekday lunch when I’m
home.)

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 #warkitchen
zaatar &
crushed black
olives
tiger prawns

raw milk latte

paccheri al
pesto
fried duck egg

20
 #warkitchen

lamb leg, #warkitchen

fries & asparagus
parmesan
oysters

affogato

beef liver tacos with homemade

masa harina tortillas
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 Do you have
something for the
#WarKitchen?
drop me an email :
rocky@optimaldesign.net
feel free to submit anything from
• writings on nutrition, health, lifestyle
• pictures / recipes of your food
• advertisements / memes
•
Click here to join the #WarKitchen discord

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