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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Chef
Craft
Crafts
Maybe
Learn
Artistry
Really
Mixture
Mixtures

More quotes by Wolfgang Puck

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I left school when I was 14 to work in kitchens.
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Italian food is all about ingredients and it's not fussy and it's not fancy.
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I think the time of the formal dinners is over.
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When you have made as many mistakes as I have, then you can be as good as me.
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Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.
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I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.
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When you meet someone, ask about what hobby they have, not what they do. People always ask me about cooking, but I prefer to talk about tennis or boxing.
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Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.
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I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.
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I learn more from the one restaurant that didn't work than from all the ones that were successes.
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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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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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It is so nice to talk to someone that has a passion for food and family.
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To me, an airplane is a great place to diet.
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It's an interesting thing, Top Chef. Some of the contestants will make you one great dish, and then make you something on the next show that will make you say, Is that the same person?
Wolfgang Puck
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One thing I always say is being a great chef today is not enough - you have to be a great businessman.
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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Prep things in advance so that you don't have to cook everything at the last moment.
Wolfgang Puck
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I grew up so poor in Austria that we never took a vacation with my family.
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There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
Wolfgang Puck