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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
Taste
Stay
Food
Help
Helping
Away
Salt
Doesn
Table
Good
Tables

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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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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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I believe that London is the most exciting food city in Europe.
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I like to be firm. But it is easier to be nice than to be nasty.
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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.
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It is so nice to talk to someone that has a passion for food and family.
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New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
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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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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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Prep things in advance so that you don't have to cook everything at the last moment.
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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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A lot of restaurants serve good food, but they don't have very good service.
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My passion for writing cookbooks really came from my love of collecting cookbooks.
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I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
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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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When you meet someone, ask about what hobby they have, not what they do. People always ask me about cooking, but I prefer to talk about tennis or boxing.
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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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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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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.
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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