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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.
Wolfgang Puck
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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Enjoyable
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Judge
Judging
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Competitors
More quotes by Wolfgang Puck
I think the time of the formal dinners is over.
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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.
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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 want to give people a basic education, and to help them think for themselves when it comes to food.
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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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A lot of restaurants serve good food, but they don't have very good service.
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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.
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.
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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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Italian food is all about ingredients and it's not fussy and it's not fancy.
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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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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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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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I think it's really important to keep on staying motivated.
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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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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 left school when I was 14 to work in kitchens.
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
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.
Wolfgang Puck
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.
Wolfgang Puck