Quote

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

Wolfgang Puck

Change background

T
T
T

Change font

TAGS & TOPICS

Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Chef
Today
Enough
Great
Thing
Always
Businessman

More quotes by Wolfgang Puck

Image
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.
Wolfgang Puck
Image
There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
Wolfgang Puck
Image
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
Image
I want to teach people how to do it the right way. And it is from that they can teach their children how to do it properly. It will teach them how to cook better and healthier at home.
Wolfgang Puck
Image
It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.
Wolfgang Puck
Image
I want to give people a basic education, and to help them think for themselves when it comes to food.
Wolfgang Puck
Image
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.
Wolfgang Puck
Image
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.
Wolfgang Puck
Image
I want to help build their basic food terminology.
Wolfgang Puck
Image
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
Wolfgang Puck
Image
I really love Paris. It's my favorite city.
Wolfgang Puck
Image
A lot of restaurants serve good food, but they don't have very good service.
Wolfgang Puck
Image
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.
Wolfgang Puck
Image
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
Image
Most seasonings are based on family tradition.
Wolfgang Puck
Image
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.
Wolfgang Puck
Image
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
Image
It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.
Wolfgang Puck
Image
New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
Wolfgang Puck
Image
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.
Wolfgang Puck