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Food television opened the eyes, and palates, of our guests. They became more adventurous.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Eyes
Palates
Eye
Palate
Adventurous
Guests
Opened
Became
Television
Food

More quotes by Wolfgang Puck

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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
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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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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
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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.
Wolfgang Puck
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I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
Wolfgang Puck
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For me, cooking is an expression of the land where you are and the culture of that place.
Wolfgang Puck
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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.
Wolfgang Puck
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Thirty-five years ago, being a cook was the same as being a used-car salesman.
Wolfgang Puck
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Television in the '80s was very limited. There was no Food Network.
Wolfgang Puck
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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.
Wolfgang Puck
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I think the time of the formal dinners is over.
Wolfgang Puck
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Nutrition is just so important to me, mostly especially for children.
Wolfgang Puck
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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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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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One thing I always say is being a great chef today is not enough - you have to be a great businessman.
Wolfgang Puck
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I learn more from the one restaurant that didn't work than from all the ones that were successes.
Wolfgang Puck
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The most important thing for me is to really buy the best ingredient.
Wolfgang Puck
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I grew up so poor in Austria that we never took a vacation with my family.
Wolfgang Puck
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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.
Wolfgang Puck
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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?
Wolfgang Puck