Wolfgang Puck Quotes - Page 3

Quotes about:

• Television in the '80s was very limited. There was no Food Network.

  Wolfgang Puck

  Television, Food Network, 80s

  "Q&A: Wolfgang Puck, Now of Top Chef". Interview with Eric Vilas-Boas, www.esquire.com. November 29, 2012.

  7 Copy quote

• 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.

  Wolfgang Puck

  People, Technique, Sashimi

  Source: www.esquire.com

  7 Copy quote

• 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

  Home, Boys, Two

  Source: www.esquire.com

  4 Copy quote

• 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.

  Wolfgang Puck

  Cooking, Kitchen, Dining

  Source: www.esquire.com

  4 Copy quote

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

  Wolfgang Puck

  Eye, Television, Guests

  Source: www.esquire.com

  4 Copy quote

• America has undergone a total food and wine revolution.

  Wolfgang Puck

  Wine, America, Revolution

  Source: www.esquire.com

  4 Copy quote

• 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.

  Wolfgang Puck

  Doctors, People, Cooks

  "An Interview With Master Chef, Wolfgang Puck". Interview with David Murphy, foodnservice.com. January 29, 2016.

  4 Copy quote

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

  Wolfgang Puck

  Children, Important, Nutrition

  "An Interview With Master Chef, Wolfgang Puck". Interview with David Murphy, foodnservice.com. January 29, 2016.

  4 Copy quote

• 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.

  Wolfgang Puck

  Thinking, Sea, Long

  "An Interview With Master Chef, Wolfgang Puck". Interview with David Murphy, foodnservice.com. January 29, 2016.

  4 Copy quote

• 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.

  Wolfgang Puck

  Mother, Other Cultures, Recipes

  "An Interview With Master Chef, Wolfgang Puck". Interview with David Murphy, foodnservice.com. January 29, 2016.

  4 Copy quote

• 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.

  Wolfgang Puck

  Strong, Italian, Chinese

  Source: seriesandtv.com

  4 Copy quote

• 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.

  Wolfgang Puck

  Thinking, Judging, Competition

  Source: seriesandtv.com

  4 Copy quote

• 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.

  Wolfgang Puck

  Oil, Healthy, Caesar Salad

  Source: www.esquire.com

  6 Copy quote

• There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.

  Wolfgang Puck

  America, Sick, Tourists

  4 Copy quote

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

  Wolfgang Puck

  Dishes, Ifs

  "Puck Goes Back to His (Ginger) Roots". Interview with Perry Garfinkel, www.huffingtonpost.com. February 3, 2012.

  4 Copy quote

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

  Wolfgang Puck

  Thinking, Want, Chef

  8 Copy quote

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

  Wolfgang Puck

  Art, Thinking, All The Best

  "Wolfgang Puck: 'Cooking is like painting'". Interview with Paul Willis, www.cnn.com. August 6, 2009.

  4 Copy quote

• 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.

  Wolfgang Puck

  Home, Taste, Remember

  "Q & A with Wolfgang Puck: The Hotel Bel-Air Interview". Interview with Elina Shatkin, www.laweekly.com. December 02, 2011.

  4 Copy quote

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

  Wolfgang Puck

  Believe, Europe, Cities

  4 Copy quote

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

  Wolfgang Puck

  Italian, Fancy, Ingredients

  4 Copy quote

• 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.

  Wolfgang Puck

  Growing Up, Real, Comforting

  7 Copy quote

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