Quote

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.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Like
Chinese
Clean
Eating
Clear
Strong
Flavors
Looks
Japanese
Mind
Flavor
Love
Italian

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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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I learn more from the one restaurant that didn't work than from all the ones that were successes.
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For example, you can eat a Caesar salad and say, Wow, I ate so healthy today. You forget there was a quarter-cup of oil in there, and all the calories are from fat. So it's better if you eat a grilled chicken breast, some steamed brown rice, and a little salad with balsamic vinegar on top.
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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.
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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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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'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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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
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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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New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
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I like the Japanese knives, I like French knives. Whatever's sharp.
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My passion for writing cookbooks really came from my love of collecting cookbooks.
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I left school when I was 14 to work in kitchens.
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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I think it's really important to keep on staying motivated.
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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 really love Paris. It's my favorite city.
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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
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The most important thing for me is to really buy the best ingredient.
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