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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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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Poor
Family
Never
Austria
Vacation
Took
Grew

More quotes by Wolfgang Puck

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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
Wolfgang Puck
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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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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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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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It is so nice to talk to someone that has a passion for food and family.
Wolfgang Puck
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Don't go and cook Indian food if you never cooked Indian food, you know?
Wolfgang Puck
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You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
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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New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
Wolfgang Puck
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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
Wolfgang Puck
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To me, an airplane is a great place to diet.
Wolfgang Puck
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I left school when I was 14 to work in kitchens.
Wolfgang Puck
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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.
Wolfgang Puck
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People are visual and hands on learners.
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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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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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 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.
Wolfgang Puck
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Nutrition is just so important to me, mostly especially for children.
Wolfgang Puck
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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.
Wolfgang Puck