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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.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Feel
Feels
Processed
Make
Tourists
Fresh
Sick
Food
Used
America

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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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I think it's really important to keep on staying motivated.
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I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
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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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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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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 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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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
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I learn more from the one restaurant that didn't work than from all the ones that were successes.
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People are visual and hands on learners.
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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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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I want to give people a basic education, and to help them think for themselves when it comes to food.
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America has undergone a total food and wine revolution.
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Nutrition is just so important to me, mostly especially for children.
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It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.
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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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I believe that London is the most exciting food city in Europe.
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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 think the time of the formal dinners is over.
Wolfgang Puck