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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
Come
Quitting
Even
Kitchen
Time
Projects
Like
Spend
People
Television
Either
Though
Quit
Jobs
Restaurants

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Most seasonings are based on family tradition.
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To me, an airplane is a great place to diet.
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I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.
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Don't go and cook Indian food if you never cooked Indian food, you know?
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I really love Paris. It's my favorite city.
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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 want to give people a basic education, and to help them think for themselves when it comes to food.
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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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Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
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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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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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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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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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Television in the '80s was very limited. There was no Food Network.
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I believe that London is the most exciting food city in Europe.
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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.
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I left school when I was 14 to work in kitchens.
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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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Italian food is all about ingredients and it's not fussy and it's not fancy.
Wolfgang Puck