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I think the time of the formal dinners is over.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Dinner
Time
Think
Thinking
Dinners
Formal

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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 really love Paris. It's my favorite city.
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The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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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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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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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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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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The food could taste amazing however, if you present a plate of misfortunate looking food...you would really question yourself about whether or not you should eat it.
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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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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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I want to give people a basic education, and to help them think for themselves when it comes to food.
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Television in the '80s was very limited. There was no Food Network.
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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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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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Most seasonings are based on family tradition.
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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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A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
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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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It's an interesting thing, Top Chef. Some of the contestants will make you one great dish, and then make you something on the next show that will make you say, Is that the same person?
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