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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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The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.
Wolfgang Puck
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For example, you can eat a Caesar salad and say, Wow, I ate so healthy today. You forget there was a quarter-cup of oil in there, and all the calories are from fat. So it's better if you eat a grilled chicken breast, some steamed brown rice, and a little salad with balsamic vinegar on top.
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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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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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
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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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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
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One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.
Wolfgang Puck
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America has undergone a total food and wine revolution.
Wolfgang Puck
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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.
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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Food television opened the eyes, and palates, of our guests. They became more adventurous.
Wolfgang Puck
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People are visual and hands on learners.
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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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
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I like the Japanese knives, I like French knives. Whatever's sharp.
Wolfgang Puck
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Don't go and cook Indian food if you never cooked Indian food, you know?
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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I have two young boys, and my wife is at home. Most of the time, I will cook the food, and we'll eat together.
Wolfgang Puck
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I think the time of the formal dinners is over.
Wolfgang Puck