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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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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Cooking
Expression
Land
Culture
Place

More quotes by Wolfgang Puck

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America has undergone a total food and wine revolution.
Wolfgang Puck
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I grew up so poor in Austria that we never took a vacation with my family.
Wolfgang Puck
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I left school when I was 14 to work in kitchens.
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 like the Japanese knives, I like French knives. Whatever's sharp.
Wolfgang Puck
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Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.
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
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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.
Wolfgang Puck
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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.
Wolfgang Puck
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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.
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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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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I like to be firm. But it is easier to be nice than to be nasty.
Wolfgang Puck
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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.
Wolfgang Puck
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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.
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.
Wolfgang Puck
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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.
Wolfgang Puck
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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.
Wolfgang Puck
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
Wolfgang Puck
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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.
Wolfgang Puck