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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
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Feels
Processed
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Tourists
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Sick
Food
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America
More quotes by Wolfgang Puck
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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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.
Wolfgang Puck
My passion for writing cookbooks really came from my love of collecting cookbooks.
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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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Nutrition is just so important to me, mostly especially for children.
Wolfgang Puck
For example, you can eat a Caesar salad and say, Wow, I ate so healthy today. You forget there was a quarter-cup of oil in there, and all the calories are from fat. So it's better if you eat a grilled chicken breast, some steamed brown rice, and a little salad with balsamic vinegar on top.
Wolfgang Puck
To me, an airplane is a great place to diet.
Wolfgang Puck
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.
Wolfgang Puck
I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.
Wolfgang Puck
Television in the '80s was very limited. There was no Food Network.
Wolfgang Puck
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.
Wolfgang Puck
There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
Wolfgang Puck
I like to be firm. But it is easier to be nice than to be nasty.
Wolfgang Puck
Food television opened the eyes, and palates, of our guests. They became more adventurous.
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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.
Wolfgang Puck
New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
Wolfgang Puck
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
Prep things in advance so that you don't have to cook everything at the last moment.
Wolfgang Puck
For me, cooking is an expression of the land where you are and the culture of that place.
Wolfgang Puck
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