Wolfgang Puck Quotes

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.

There is no value with just one restaurant or with one person. The brand has to be bigger than the person.

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

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?"

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

When you meet someone, ask about what hobby they have, not what they do. People always ask me about cooking, but I prefer to talk about tennis or boxing.

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.

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.

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

The most important thing for me is to really buy the best ingredient.

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.

I like the Japanese knives, I like French knives. Whatever's sharp.

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

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.

People are visual and hands on learners.

When I was 27, if I didn't put 15 things in one dish I wasn't happy.

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.

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

Thirty-five years ago, being a cook was the same as being a used-car salesman.

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.

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.

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

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.

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

Prep things in advance so that you don't have to cook everything at the last moment.

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

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.

The food could taste amazing; however, if you present a plate of misfortunate looking food...you would really question yourself about whether or not you should eat it.

America has undergone a total food and wine revolution.

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

It is so nice to talk to someone that has a passion for food and family.

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.

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

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.

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.

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

I think the time of the formal dinners is over.

You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.

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.

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.

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.

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

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.

To me, an airplane is a great place to diet.

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

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 really love Paris. It's my favorite city.