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I learn more from the one restaurant that didn't work than from all the ones that were successes.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Successes
Restaurant
Restaurants
Ones
Mistake
Learn
Didn
Work

More quotes by Wolfgang Puck

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To me, an airplane is a great place to diet.
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I want to help build their basic food terminology.
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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.
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America has undergone a total food and wine revolution.
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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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Stay away from iodized table salt. It's just bad and doesn't help food taste good.
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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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Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
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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.
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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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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
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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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For me, cooking is an expression of the land where you are and the culture of that place.
Wolfgang Puck
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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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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
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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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Thirty-five years ago, being a cook was the same as being a used-car salesman.
Wolfgang Puck
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One thing I always say is being a great chef today is not enough - you have to be a great businessman.
Wolfgang Puck
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Television in the '80s was very limited. There was no Food Network.
Wolfgang Puck
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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.
Wolfgang Puck