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When I was 27, if I didn't put 15 things in one dish I wasn't happy.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Dish
Dishes
Wasn
Happy
Didn
Things

More quotes by Wolfgang Puck

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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.
Wolfgang Puck
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I think the time of the formal dinners is over.
Wolfgang Puck
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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.
Wolfgang Puck
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A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
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Don't go and cook Indian food if you never cooked Indian food, you know?
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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
Wolfgang Puck
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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.
Wolfgang Puck
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The most important thing for me is to really buy the best ingredient.
Wolfgang Puck
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Italian food is all about ingredients and it's not fussy and it's not fancy.
Wolfgang Puck
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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.
Wolfgang Puck
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For me, cooking is an expression of the land where you are and the culture of that place.
Wolfgang Puck
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I left school when I was 14 to work in kitchens.
Wolfgang Puck
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One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.
Wolfgang Puck
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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.
Wolfgang Puck
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Prep things in advance so that you don't have to cook everything at the last moment.
Wolfgang Puck
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I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.
Wolfgang Puck
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I like the Japanese knives, I like French knives. Whatever's sharp.
Wolfgang Puck
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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.
Wolfgang Puck
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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.
Wolfgang Puck
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Television in the '80s was very limited. There was no Food Network.
Wolfgang Puck