Wolfgang Puck Quotes

I learned more from the one restaurant that didn't work than from all the ones that were successes.
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.
Acting is a very artistic profession and there are thousands of people out there who think they are actors but there are very few who have real talent.
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.
Everybody has to put purees underneath everything now. It's like people think we need the steak, and then we need some baby food with it.
For me, cooking is an expression of the land where you are and the culture of that place.
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.
I always tell people that they are really the critics. If people come three times a week to your restaurant they are the ones who find something they really love.
I believe that London is the most exciting food city in Europe.
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 left school when I was 14 to work in kitchens.
I like Dover sole. It's always one of my favorites. I like it when I'm in England. I eat it every day almost. I think it's probably one of my favorite fish.
I like the Japanese knives, I like French knives. Whatever's sharp.
I like to be firm. But it is easier to be nice than to be nasty.
I really love Paris. It's my favorite city.
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.
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AuthorName
Wolfgang Puck
Profession
Chef
BirthDate
08 July, 1949
Country
Austria
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