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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
Ingredients
Best
Important
Thing
Really
Ingredient
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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.
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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.
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One thing I always say is being a great chef today is not enough - you have to be a great businessman.
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I want to give people a basic education, and to help them think for themselves when it comes to food.
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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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The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.
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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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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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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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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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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 grew up so poor in Austria that we never took a vacation with my family.
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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 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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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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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.
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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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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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