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
Color
Chef
Food
Culinary
Song
Colors
Creativeness
Many
Sets
Flavors
Writing
Apart
Combining
Like
Cooking
Composing
Notes
Combine
Painting
Flavor

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I think it's really important to keep on staying motivated.
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I want to help build their basic food terminology.
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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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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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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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When you meet someone, ask about what hobby they have, not what they do. People always ask me about cooking, but I prefer to talk about tennis or boxing.
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Only you can judge your life. You have to live up to your own expectations.
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I have two young boys, and my wife is at home. Most of the time, I will cook the food, and we'll eat together.
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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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One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.
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There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.
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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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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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Italian food is all about ingredients and it's not fussy and it's not fancy.
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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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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To me, an airplane is a great place to diet.
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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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America has undergone a total food and wine revolution.
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