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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.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Later
Nobody
Wants
Chef
Week
Cook
Everybody
Cooks
Learn
Weeks
Thinking
Thinks
Anymore

More quotes by Wolfgang Puck

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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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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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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
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I really love Paris. It's my favorite city.
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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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People are visual and hands on learners.
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I like the Japanese knives, I like French knives. Whatever's sharp.
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I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
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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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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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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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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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I left school when I was 14 to work in kitchens.
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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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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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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.
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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.
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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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America has undergone a total food and wine revolution.
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I think the time of the formal dinners is over.
Wolfgang Puck