Quote

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.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Means
France
Three
Famous
Young
Treat
Austria
Mean
Anywhere
Hospitality
Years
Treats
Chef
People
Cooking
Stayed
Seven
Cook
Already
Cooks

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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 left school when I was 14 to work in kitchens.
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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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I want to give people a basic education, and to help them think for themselves when it comes to food.
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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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It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.
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I think it's really important to keep on staying motivated.
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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?
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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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I like to be firm. But it is easier to be nice than to be nasty.
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I like the Japanese knives, I like French knives. Whatever's sharp.
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Only you can judge your life. You have to live up to your own expectations.
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For me, cooking is an expression of the land where you are and the culture of that place.
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A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.
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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 have two young boys, and my wife is at home. Most of the time, I will cook the food, and we'll eat together.
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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.
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I want to help build their basic food terminology.
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One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.
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