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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
Feels
Processed
Make
Tourists
Fresh
Sick
Food
Used
America
Feel

More quotes by Wolfgang Puck

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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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People are visual and hands on learners.
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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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I want to give people a basic education, and to help them think for themselves when it comes to 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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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 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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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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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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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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I want to help build their basic food terminology.
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It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.
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Don't go and cook Indian food if you never cooked Indian food, you know?
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Nutrition is just so important to me, mostly especially for children.
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The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.
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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 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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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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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.
Wolfgang Puck