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My passion for writing cookbooks really came from my love of collecting cookbooks.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Cookbook
Collecting
Passion
Came
Writing
Really
Love

More quotes by Wolfgang Puck

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A lot of restaurants serve good food, but they don't have very good service.
Wolfgang Puck
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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.
Wolfgang Puck
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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.
Wolfgang Puck
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Only you can judge your life. You have to live up to your own expectations.
Wolfgang Puck
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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.
Wolfgang Puck
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I think the time of the formal dinners is over.
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.
Wolfgang Puck
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Stay away from iodized table salt. It's just bad and doesn't help food taste good.
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 is so nice to talk to someone that has a passion for food and family.
Wolfgang Puck
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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.
Wolfgang Puck
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Most seasonings are based on family tradition.
Wolfgang Puck
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I learn more from the one restaurant that didn't work than from all the ones that were successes.
Wolfgang Puck
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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
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I want to help build their basic food terminology.
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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I left school when I was 14 to work in kitchens.
Wolfgang Puck
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
Wolfgang Puck
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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.
Wolfgang Puck
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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.
Wolfgang Puck