Quote

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

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Question
Present
Food
Looking
Plate
Whether
Plates
Really
Amazing
Would
However
Taste

More quotes by Wolfgang Puck

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The most important thing for me is to really buy the best ingredient.
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America has undergone a total food and wine revolution.
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Restaurants are like having children: its fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.
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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
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For me, cooking is an expression of the land where you are and the culture of that place.
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I learn more from the one restaurant that didn't work than from all the ones that were successes.
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Nutrition is just so important to me, mostly especially for children.
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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.
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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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.
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I think the time of the formal dinners is over.
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Italian food is all about ingredients and it's not fussy and it's not fancy.
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It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.
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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.
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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.
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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.
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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.
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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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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.
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Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
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