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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

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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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America has undergone a total food and wine revolution.
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To me, an airplane is a great place to diet.
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I like to be firm. But it is easier to be nice than to be nasty.
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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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The most important thing for me is to really buy the best ingredient.
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Only you can judge your life. You have to live up to your own expectations.
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It is so nice to talk to someone that has a passion for food and family.
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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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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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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 learn more from the one restaurant that didn't work than from all the ones that were successes.
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Italian food is all about ingredients and it's not fussy and it's not fancy.
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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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I want to give people a basic education, and to help them think for themselves when it comes to food.
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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.
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Nutrition is just so important to me, mostly especially for children.
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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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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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Stay away from iodized table salt. It's just bad and doesn't help food taste good.
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