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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.
Wolfgang Puck
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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Really
Twenty
Chefs
Good
Twenties
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Foundation
Restaurant
Television
Chef
Found
Cook
Wells
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Well
Restaurants
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Cooks
More quotes by Wolfgang Puck
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.
Wolfgang Puck
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
I learn more from the one restaurant that didn't work than from all the ones that were successes.
Wolfgang Puck
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
Wolfgang Puck
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.
Wolfgang Puck
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.
Wolfgang Puck
When I was 27, if I didn't put 15 things in one dish I wasn't happy.
Wolfgang Puck
I grew up in Austria, and for me real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth... It reminds me when I grow up and it feels very comforting.
Wolfgang Puck
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.
Wolfgang Puck
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?
Wolfgang Puck
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.
Wolfgang Puck
There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
Wolfgang Puck
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.
Wolfgang Puck
One thing I always say is being a great chef today is not enough - you have to be a great businessman.
Wolfgang Puck
I grew up so poor in Austria that we never took a vacation with my family.
Wolfgang Puck
I really love Paris. It's my favorite city.
Wolfgang Puck
I like the Japanese knives, I like French knives. Whatever's sharp.
Wolfgang Puck
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.
Wolfgang Puck
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.
Wolfgang Puck
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.
Wolfgang Puck