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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

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Only you can judge your life. You have to live up to your own expectations.
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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.
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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.
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Stay away from iodized table salt. It's just bad and doesn't help food taste good.
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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.
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I want to help build their basic food terminology.
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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 you have made as many mistakes as I have, then you can be as good as me.
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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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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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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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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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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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You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
Wolfgang Puck
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Don't go and cook Indian food if you never cooked Indian food, you know?
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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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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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New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
Wolfgang Puck
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I think the time of the formal dinners is over.
Wolfgang Puck
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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.
Wolfgang Puck