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To me, an airplane is a great place to diet.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Airplane
Diet
Diets
Humorous
Place
Great
Airline
Aviation

More quotes by Wolfgang Puck

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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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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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I want to help build their basic food terminology.
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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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The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.
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Nutrition is just so important to me, mostly especially for children.
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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 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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New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
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I think it's really important to keep on staying motivated.
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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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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no 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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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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You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
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It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.
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It is so nice to talk to someone that has a passion for food and family.
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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.
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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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A lot of restaurants serve good food, but they don't have very good service.
Wolfgang Puck