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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
Sharp
French
Whatever
Like
Japanese
Knives

More quotes by 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.
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Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
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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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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
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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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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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Television in the '80s was very limited. There was no Food Network.
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Most seasonings are based on family tradition.
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I believe that London is the most exciting food city in Europe.
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For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.
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I won't quit my day job. I like restaurants. I don't do a lot of television, either, even though people come to me with projects all the time. I have to spend time in the kitchen.
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Prep things in advance so that you don't have to cook everything at the last moment.
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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.
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I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.
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America has undergone a total food and wine revolution.
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I think it's really important to keep on staying motivated.
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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Italian food is all about ingredients and it's not fussy and it's not fancy.
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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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It is so nice to talk to someone that has a passion for food and family.
Wolfgang Puck