Quote

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.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Notes
Combine
Painting
Flavor
Color
Chef
Food
Culinary
Song
Colors
Creativeness
Many
Sets
Flavors
Writing
Apart
Combining
Like
Cooking
Composing

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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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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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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
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I think it's really important to keep on staying motivated.
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It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.
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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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Italian food is all about ingredients and it's not fussy and it's not fancy.
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I like to be firm. But it is easier to be nice than to be nasty.
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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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My passion for writing cookbooks really came from my love of collecting cookbooks.
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When you have made as many mistakes as I have, then you can be as good as me.
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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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Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.
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I want to help build their basic food terminology.
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I think the time of the formal dinners is over.
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I learn more from the one restaurant that didn't work than from all the ones that were successes.
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