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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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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
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More quotes by Wolfgang Puck
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
I want to give people a basic education, and to help them think for themselves when it comes to food.
Wolfgang Puck
It is so nice to talk to someone that has a passion for food and family.
Wolfgang Puck
I want to help build their basic food terminology.
Wolfgang Puck
When you have made as many mistakes as I have, then you can be as good as me.
Wolfgang Puck
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.
Wolfgang Puck
Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.
Wolfgang Puck
I think the time of the formal dinners is over.
Wolfgang Puck
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.
Wolfgang Puck
I believe that London is the most exciting food city in Europe.
Wolfgang Puck
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.
Wolfgang Puck
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.
Wolfgang Puck
A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
Wolfgang Puck
Italian food is all about ingredients and it's not fussy and it's not fancy.
Wolfgang Puck
I think it's really important to keep on staying motivated.
Wolfgang Puck
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.
Wolfgang Puck
I used to write cookbooks. It was passion to try to bring healthy and fun recipes to people's homes. It was a way to bring my home to theirs.
Wolfgang Puck
What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
Wolfgang Puck
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.
Wolfgang Puck
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.
Wolfgang Puck