Quote

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
Used
America
Feel
Feels
Processed
Make
Tourists
Fresh
Sick
Food

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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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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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Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.
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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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Prep things in advance so that you don't have to cook everything at the last moment.
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My passion for writing cookbooks really came from my love of collecting cookbooks.
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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.
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Italian food is all about ingredients and it's not fussy and it's not fancy.
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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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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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When you meet someone, ask about what hobby they have, not what they do. People always ask me about cooking, but I prefer to talk about tennis or boxing.
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I really love Paris. It's my favorite city.
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I think the time of the formal dinners is over.
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Only you can judge your life. You have to live up to your own expectations.
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I like the Japanese knives, I like French knives. Whatever's sharp.
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I want to teach people how to do it the right way. And it is from that they can teach their children how to do it properly. It will teach them how to cook better and healthier at home.
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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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