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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
Really
Proper
People
Piece
However
Pieces
Food
Education
Usage
Small
Nutrition
Family
Salt

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My passion for writing cookbooks really came from my love of collecting cookbooks.
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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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I think it's really important to keep on staying motivated.
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Italian food is all about ingredients and it's not fussy and it's not fancy.
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Television in the '80s was very limited. There was no Food Network.
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You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
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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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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
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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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When you have made as many mistakes as I have, then you can be as good as me.
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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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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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Prep things in advance so that you don't have to cook everything at the last moment.
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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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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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It's an interesting thing, Top Chef. Some of the contestants will make you one great dish, and then make you something on the next show that will make you say, Is that the same person?
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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 believe that London is the most exciting food city in Europe.
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I won't quit my day job. I like restaurants. I don't do a lot of television, either, even though people come to me with projects all the time. I have to spend time in the kitchen.
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