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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
Sick
Food
Used
America
Feel
Feels
Processed
Make
Tourists
Fresh

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For me, cooking is an expression of the land where you are and the culture of that place.
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It's an interesting thing, Top Chef. Some of the contestants will make you one great dish, and then make you something on the next show that will make you say, Is that the same person?
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I think it's really important to keep on staying motivated.
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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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A lot of restaurants serve good food, but they don't have very good service.
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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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Italian food is all about ingredients and it's not fussy and it's not fancy.
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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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My passion for writing cookbooks really came from my love of collecting cookbooks.
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I like the Japanese knives, I like French knives. Whatever's sharp.
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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 like to be firm. But it is easier to be nice than to be nasty.
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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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I left school when I was 14 to work in kitchens.
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Most seasonings are based on family tradition.
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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 fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.
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