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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
Risks
Judge
Judging
Easier
Risk
Makes
Competitor
Much
Competitors

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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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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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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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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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Only you can judge your life. You have to live up to your own expectations.
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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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When I was 27, if I didn't put 15 things in one dish I wasn't happy.
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I left school when I was 14 to work in kitchens.
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I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.
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You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
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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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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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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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My passion for writing cookbooks really came from my love of collecting cookbooks.
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I really love Paris. It's my favorite city.
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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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Nutrition is just so important to me, mostly especially for children.
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It is so nice to talk to someone that has a passion for food and family.
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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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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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