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I like the Japanese knives, I like French knives. Whatever's sharp.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Like
Japanese
Knives
Sharp
French
Whatever

More quotes by Wolfgang Puck

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Most seasonings are based on family tradition.
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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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For me, cooking is an expression of the land where you are and the culture of that place.
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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.
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America has undergone a total food and wine revolution.
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When you have made as many mistakes as I have, then you can be as good as me.
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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.
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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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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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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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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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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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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
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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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I think the time of the formal dinners is over.
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New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
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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 grew up so poor in Austria that we never took a vacation with my family.
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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.
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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
Wolfgang Puck