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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
Midnight
Occasions
Perfect
Every
Long
Omelet
Omelets
Lunchtime
Occasion

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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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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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People are visual and hands on learners.
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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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I think the time of the formal dinners is over.
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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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The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.
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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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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
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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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America has undergone a total food and wine revolution.
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There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.
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My passion for writing cookbooks really came from my love of collecting cookbooks.
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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 want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.
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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 learn more from the one restaurant that didn't work than from all the ones that were successes.
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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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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.
Wolfgang Puck
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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.
Wolfgang Puck