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

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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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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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New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
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A lot of restaurants serve good food, but they don't have very good service.
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It is so nice to talk to someone that has a passion for food and family.
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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 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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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
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I want to help build their basic food terminology.
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Television in the '80s was very limited. There was no Food Network.
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I left school when I was 14 to work in kitchens.
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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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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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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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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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America has undergone a total food and wine revolution.
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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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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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I grew up so poor in Austria that we never took a vacation with my family.
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I think it's really important to keep on staying motivated.
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