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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
Work
Kitchens
Kitchen
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More quotes by Wolfgang Puck
Restaurants are like having children: its fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.
Wolfgang Puck
Prep things in advance so that you don't have to cook everything at the last moment.
Wolfgang Puck
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
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
Don't go and cook Indian food if you never cooked Indian food, you know?
Wolfgang Puck
America has undergone a total food and wine revolution.
Wolfgang Puck
New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
Wolfgang Puck
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
It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.
Wolfgang Puck
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?
Wolfgang Puck
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
Thirty-five years ago, being a cook was the same as being a used-car salesman.
Wolfgang Puck
My passion for writing cookbooks really came from my love of collecting cookbooks.
Wolfgang Puck
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
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
It is so nice to talk to someone that has a passion for food and family.
Wolfgang Puck
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
Nutrition is just so important to me, mostly especially for children.
Wolfgang Puck
There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
Wolfgang Puck
I really love Paris. It's my favorite city.
Wolfgang Puck