Wolfgang Puck Quotes
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I like the Japanese knives, I like French knives. Whatever's sharp.
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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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I like to be firm. But it is easier to be nice than to be nasty.
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I won't quit my day job. I like restaurants. I don't do a lot of television, either, even though people come to me with projects all the time. I have to spend time in the kitchen.
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I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
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People are visual and hands on learners.
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I grew up so poor in Austria that we never took a vacation with my family.
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Stay away from iodized table salt. It's just bad and doesn't help food taste good.
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New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
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The most important thing for me is to really buy the best ingredient.
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A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
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I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.
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I grew up in Austria, and for me real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth... It reminds me when I grow up and it feels very comforting.
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For example, you can eat a Caesar salad and say, "Wow, I ate so healthy today." You forget there was a quarter-cup of oil in there, and all the calories are from fat. So it's better if you eat a grilled chicken breast, some steamed brown rice, and a little salad with balsamic vinegar on top.
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I believe that London is the most exciting food city in Europe.
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I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.
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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.
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I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.
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It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for more ingredients they've never looked for before. In the '80s, you couldn't find raw tuna in any restaurant that wasn't Japanese. Now, you can't find any restaurant without it or sashimi.
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I think the time of the formal dinners is over.
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Restaurants are like having children: its fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.
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I want to help build their basic food terminology.
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For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.
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I think it's really important to keep on staying motivated.
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Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
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I want to teach people how to do it the right way. And it is from that they can teach their children how to do it properly. It will teach them how to cook better and healthier at home.
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I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
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Italian food is all about ingredients and it's not fussy and it's not fancy.
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