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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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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Help
Helping
Away
Salt
Doesn
Table
Good
Tables
Taste
Stay
Food

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People are visual and hands on learners.
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I left school when I was 14 to work in kitchens.
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I think the time of the formal dinners is over.
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I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.
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I grew up so poor in Austria that we never took a vacation with my family.
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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.
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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.
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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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The most important thing for me is to really buy the best ingredient.
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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.
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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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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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I want to help build their basic food terminology.
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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.
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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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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.
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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 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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I want to give people a basic education, and to help them think for themselves when it comes to food.
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