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You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Omelets
Lunchtime
Occasion
Midnight
Occasions
Perfect
Every
Long
Omelet

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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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I have two young boys, and my wife is at home. Most of the time, I will cook the food, and we'll eat together.
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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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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 left school when I was 14 to work in kitchens.
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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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When you have made as many mistakes as I have, then you can be as good as me.
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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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I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with 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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I want to give people a basic education, and to help them think for themselves when it comes to food.
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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
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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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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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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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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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I want to teach people how to do it the right way. And it is from that they can teach their children how to do it properly. It will teach them how to cook better and healthier at home.
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I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.
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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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America has undergone a total food and wine revolution.
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