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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
Formal
Dinner
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Think
Thinking
Dinners
More quotes by Wolfgang Puck
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.
Wolfgang Puck
To me, an airplane is a great place to diet.
Wolfgang Puck
I believe that London is the most exciting food city in Europe.
Wolfgang Puck
Restaurants are like having children: its fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.
Wolfgang Puck
Thirty-five years ago, being a cook was the same as being a used-car salesman.
Wolfgang Puck
It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.
Wolfgang Puck
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.
Wolfgang Puck
It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for more ingredients they've never looked for before. In the '80s, you couldn't find raw tuna in any restaurant that wasn't Japanese. Now, you can't find any restaurant without it or sashimi.
Wolfgang Puck
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.
Wolfgang Puck
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?
Wolfgang Puck
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.
Wolfgang Puck
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.
Wolfgang Puck
I grew up so poor in Austria that we never took a vacation with my family.
Wolfgang Puck
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
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.
Wolfgang Puck
I learn more from the one restaurant that didn't work than from all the ones that were successes.
Wolfgang Puck
I think it's really important to keep on staying motivated.
Wolfgang Puck
I have two young boys, and my wife is at home. Most of the time, I will cook the food, and we'll eat together.
Wolfgang Puck
Don't go and cook Indian food if you never cooked Indian food, you know?
Wolfgang Puck
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.
Wolfgang Puck