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The most important thing for me is to really buy the best ingredient.
Wolfgang Puck
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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Ingredient
Ingredients
Best
Important
Thing
Really
More quotes by Wolfgang Puck
Stay away from iodized table salt. It's just bad and doesn't help food taste good.
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.
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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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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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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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For me, cooking is an expression of the land where you are and the culture of that place.
Wolfgang Puck
My passion for writing cookbooks really came from my love of collecting cookbooks.
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Don't go and cook Indian food if you never cooked Indian food, you know?
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I believe that London is the most exciting food city in Europe.
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.
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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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To me, an airplane is a great place to diet.
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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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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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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
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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.
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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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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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I grew up so poor in Austria that we never took a vacation with my family.
Wolfgang Puck
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.
Wolfgang Puck