Best 62 quotes of Wolfgang Puck on MyQuotes

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.

A lot of restaurants serve good food, but they don't have very good service.

Collecting cookbooks is still my biggest passion! Believe it or not, I actually got the biggest form of inspiration from my kids. My kids do everything online. They would have their tablets in front of them watching hours upon hours of online videos. I came to understand that these videos were actually teaching my kids lots of different forms of information.

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.

Don't go and cook Indian food if you never cooked Indian food, you know?

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

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.

For me, cooking is an expression of the land where you are and the culture of that place.

I believe that London is the most exciting food city in Europe.

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.

I grew up in Austria, and for me real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth... It reminds me when I grow up and it feels very comforting.

I grew up so poor in Austria that we never took a vacation with my family.

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.

I learn more from the one restaurant that didn't work than from all the ones that were successes.

I like to be firm. But it is easier to be nice than to be nasty.

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.

I really love Paris. It's my favorite city.

Italian food is all about ingredients and it's not fussy and it's not fancy.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

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.

I think it's really important to keep on staying motivated.

I think the most important thing when you are in a competition and you have, let's say, ingredients you have to use make something you did already because none of the judges, you know, probably had it in our lifetime, so I think do something you feel confident with, not something completely new where you are not sure how many hours or how many minutes you have to cook it or if the seasoning is right or if the combinations of spices and herbs are right.

I think the time of the formal dinners is over.

It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.

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?

It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.

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.

I used to write cookbooks. It was passion to try to bring healthy and fun recipes to people's homes. It was a way to bring my home to theirs.

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.

I want to give people a basic education, and to help them think for themselves when it comes to food.

I want to help build their basic food terminology.

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.

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.

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.

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.

Most seasonings are based on family tradition.

My passion for writing cookbooks really came from my love of collecting cookbooks.

New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.

Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.

Nutrition is just so important to me, mostly especially for children.

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.

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.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

Only you can judge your life. You have to live up to your own expectations.

People are visual and hands on learners.

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.

Stay away from iodized table salt. It's just bad and doesn't help food taste good.

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.