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I won't quit my day job. I like restaurants. I don't do a lot of television, either, even though people come to me with projects all the time. I have to spend time in the kitchen.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
People
Television
Either
Though
Quit
Jobs
Restaurants
Come
Quitting
Even
Kitchen
Time
Projects
Like
Spend

More quotes by Wolfgang Puck

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When you have made as many mistakes as I have, then you can be as good as me.
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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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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I like to be firm. But it is easier to be nice than to be nasty.
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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.
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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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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 really love Paris. It's my favorite city.
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To me, an airplane is a great place to diet.
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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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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.
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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.
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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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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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Prep things in advance so that you don't have to cook everything at the last moment.
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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 think the time of the formal dinners is over.
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A lot of restaurants serve good food, but they don't have very good service.
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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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I think it's really important to keep on staying motivated.
Wolfgang Puck