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I have two young boys, and my wife is at home. Most of the time, I will cook the food, and we'll eat together.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Two
Young
Together
Home
Cook
Time
Cooks
Boys
Food
Wife

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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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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 like to be firm. But it is easier to be nice than to be nasty.
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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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The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.
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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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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 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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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
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I really love Paris. It's my favorite city.
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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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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 believe that London is the most exciting food city in Europe.
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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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Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.
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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 grew up so poor in Austria that we never took a vacation with my family.
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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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New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
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