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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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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Trying
Decorations
Make
Decoration
Generally
Things
Quality
Think
Simple
Thinking
Keep
Best
Many

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I think the time of the formal dinners is over.
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You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
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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.
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The most important thing for me is to really buy the best ingredient.
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I left school when I was 14 to work in kitchens.
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It is so nice to talk to someone that has a passion for food and family.
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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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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.
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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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Television in the '80s was very limited. There was no Food Network.
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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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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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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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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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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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People are visual and hands on learners.
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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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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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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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I believe that London is the most exciting food city in Europe.
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