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I want to help build their basic food terminology.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Terminology
Basic
Build
Food
Help
Helping

More quotes by 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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My passion for writing cookbooks really came from my love of collecting cookbooks.
Wolfgang Puck
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I left school when I was 14 to work in kitchens.
Wolfgang Puck
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I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.
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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The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.
Wolfgang Puck
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Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.
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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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
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When you have made as many mistakes as I have, then you can be as good as me.
Wolfgang Puck
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Prep things in advance so that you don't have to cook everything at the last moment.
Wolfgang Puck
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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
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Italian food is all about ingredients and it's not fussy and it's not fancy.
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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People are visual and hands on learners.
Wolfgang Puck
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Nutrition is just so important to me, mostly especially for children.
Wolfgang Puck
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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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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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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