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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
More quotes by Wolfgang Puck
America has undergone a total food and wine revolution.
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Prep things in advance so that you don't have to cook everything at the last moment.
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My passion for writing cookbooks really came from my love of collecting cookbooks.
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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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Television in the '80s was very limited. There was no Food Network.
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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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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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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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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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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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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 chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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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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I think the time of the formal dinners is over.
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I grew up so poor in Austria that we never took a vacation with my family.
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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 want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.
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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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I want to help build their basic food terminology.
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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