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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

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I really love Paris. It's my favorite city.
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A lot of restaurants serve good food, but they don't have very good service.
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I grew up so poor in Austria that we never took a vacation with my family.
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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.
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Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
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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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You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
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I think the time of the formal dinners is over.
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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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It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better 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 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 left school when I was 14 to work in kitchens.
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To me, an airplane is a great place to diet.
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People are visual and hands on learners.
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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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I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
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Television in the '80s was very limited. There was no Food Network.
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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.
Wolfgang Puck
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I want to give people a basic education, and to help them think for themselves when it comes to food.
Wolfgang Puck