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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
Knives
Sharp
French
Whatever
Like
Japanese
More quotes by Wolfgang Puck
For me, cooking is an expression of the land where you are and the culture of that place.
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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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I left school when I was 14 to work in kitchens.
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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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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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My passion for writing cookbooks really came from my love of collecting cookbooks.
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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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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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I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.
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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 restaurants serve good food, but they don't have very good service.
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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 fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.
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The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.
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I really love Paris. It's my favorite city.
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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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I like to be firm. But it is easier to be nice than to be nasty.
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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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Prep things in advance so that you don't have to cook everything at the last moment.
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You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
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