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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
Love
Cookbook
Collecting
Passion
Came
Writing
Really
More quotes by Wolfgang Puck
I grew up so poor in Austria that we never took a vacation with my family.
Wolfgang Puck
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.
Wolfgang Puck
What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
Wolfgang Puck
Nutrition is just so important to me, mostly especially for children.
Wolfgang Puck
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
When I was 27, if I didn't put 15 things in one dish I wasn't happy.
Wolfgang Puck
I like the Japanese knives, I like French knives. Whatever's sharp.
Wolfgang Puck
Thirty-five years ago, being a cook was the same as being a used-car salesman.
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
Only you can judge your life. You have to live up to your own expectations.
Wolfgang Puck
Don't go and cook Indian food if you never cooked Indian food, you know?
Wolfgang Puck
It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.
Wolfgang Puck
I left school when I was 14 to work in kitchens.
Wolfgang Puck
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
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
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
To me, an airplane is a great place to diet.
Wolfgang Puck
Food television opened the eyes, and palates, of our guests. They became more adventurous.
Wolfgang Puck
Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.
Wolfgang Puck
There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
Wolfgang Puck