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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
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More quotes by Wolfgang Puck
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
Prep things in advance so that you don't have to cook everything at the last moment.
Wolfgang Puck
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.
Wolfgang Puck
People are visual and hands on learners.
Wolfgang Puck
I really love Paris. It's my favorite city.
Wolfgang Puck
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.
Wolfgang Puck
The food could taste amazing however, if you present a plate of misfortunate looking food...you would really question yourself about whether or not you should eat it.
Wolfgang Puck
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.
Wolfgang Puck
I think the time of the formal dinners is over.
Wolfgang Puck
It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.
Wolfgang Puck
To me, an airplane is a great place to diet.
Wolfgang Puck
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.
Wolfgang Puck
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
Wolfgang Puck
Italian food is all about ingredients and it's not fussy and it's not fancy.
Wolfgang Puck
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
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
Wolfgang Puck
New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
Wolfgang Puck
I left school when I was 14 to work in kitchens.
Wolfgang Puck
One thing I always say is being a great chef today is not enough - you have to be a great businessman.
Wolfgang Puck
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.
Wolfgang Puck