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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
Whatever
Like
Japanese
Knives
Sharp
French
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People are visual and hands on learners.
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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.
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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 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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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.
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Don't go and cook Indian food if you never cooked Indian food, you know?
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Stay away from iodized table salt. It's just bad and doesn't help food taste good.
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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.
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I want to give people a basic education, and to help them think for themselves when it comes to food.
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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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I really love Paris. It's my favorite city.
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Most seasonings are based on family tradition.
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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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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
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I believe that London is the most exciting food city in Europe.
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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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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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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.
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It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.
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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.
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