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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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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
People
Piece
However
Pieces
Food
Education
Usage
Small
Nutrition
Family
Salt
Really
Proper

More quotes by Wolfgang Puck

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I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
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My passion for writing cookbooks really came from my love of collecting cookbooks.
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I left school when I was 14 to work in kitchens.
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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 grew up in Austria, and for me real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth... It reminds me when I grow up and it feels very comforting.
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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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Most seasonings are based on family tradition.
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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.
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I like the Japanese knives, I like French knives. Whatever's sharp.
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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.
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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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For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.
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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.
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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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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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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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The most important thing for me is to really buy the best ingredient.
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I really love Paris. It's my favorite city.
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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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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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