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I want to give people a basic education, and to help them think for themselves when it comes to food.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Thinking
Food
People
Education
Help
Comes
Helping
Give
Giving
Think
Basic

More quotes by 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.
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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 think it's really important to keep on staying motivated.
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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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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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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
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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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My passion for writing cookbooks really came from my love of collecting cookbooks.
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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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Nutrition is just so important to me, mostly especially for children.
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A lot of restaurants serve good food, but they don't have very good service.
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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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The most important thing for me is to really buy the best ingredient.
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I want to help build their basic food terminology.
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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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There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
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I used to write cookbooks. It was passion to try to bring healthy and fun recipes to people's homes. It was a way to bring my home to theirs.
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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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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