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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.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Three
Businessman
Together
Manager
Sometimes
Chef
Great
Cook
Good
Marry
Cooks
Managers
Difficult

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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 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.
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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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Television in the '80s was very limited. There was no Food Network.
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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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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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People are visual and hands on learners.
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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 want to give people a basic education, and to help them think for themselves when it comes to food.
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Only you can judge your life. You have to live up to your own expectations.
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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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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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The food could taste amazing however, if you present a plate of misfortunate looking food...you would really question yourself about whether or not you should eat it.
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I grew up so poor in Austria that we never took a vacation with my family.
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I left school when I was 14 to work in kitchens.
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I think the time of the formal dinners is over.
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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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Nutrition is just so important to me, mostly especially for children.
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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