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I left school when I was 14 to work in kitchens.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Kitchen
Left
School
Work
Kitchens

More quotes by 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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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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Television in the '80s was very limited. There was no Food Network.
Wolfgang Puck
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I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
Wolfgang Puck
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I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
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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Most seasonings are based on family tradition.
Wolfgang Puck
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The most important thing for me is to really buy the best ingredient.
Wolfgang Puck
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For example, you can eat a Caesar salad and say, Wow, I ate so healthy today. You forget there was a quarter-cup of oil in there, and all the calories are from fat. So it's better if you eat a grilled chicken breast, some steamed brown rice, and a little salad with balsamic vinegar on top.
Wolfgang Puck
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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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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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I want to teach people how to do it the right way. And it is from that they can teach their children how to do it properly. It will teach them how to cook better and healthier at home.
Wolfgang Puck
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I believe that London is the most exciting food city in Europe.
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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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 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.
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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I like to be firm. But it is easier to be nice than to be nasty.
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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I grew up so poor in Austria that we never took a vacation with my family.
Wolfgang Puck