Latest Wolfgang Puck Quotes from Interviews

Quotes about:

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

  Wolfgang Puck

  Exercise, Healthy, Together

  Source: www.esquire.com

• 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

• 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.

  Wolfgang Puck

  Jobs, People, Kitchen

  Source: www.esquire.com

• 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

• 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

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

  Wolfgang Puck

  Eye, Television, Guests

  Source: www.esquire.com

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

  Wolfgang Puck

  Years, Car, Thirty

  Source: www.esquire.com

• America has undergone a total food and wine revolution.

  Wolfgang Puck

  Wine, America, Revolution

  Source: www.esquire.com

• 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

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

  Wolfgang Puck

  Judging, Risk, Easier

  Source: www.esquire.com

• 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?"

  Wolfgang Puck

  Interesting, Next, Chef

  Source: www.esquire.com

• 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.

  Wolfgang Puck

  Foundation, Twenties, Television

  Source: www.esquire.com

• 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.

  Wolfgang Puck

  Color, Europe, People

  Source: www.esquire.com

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

  Wolfgang Puck

  Long, Perfect, Midnight

  Source: www.esquire.com

• 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.

  Wolfgang Puck

  Hands, People, Kitchen

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

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

  Wolfgang Puck

  Nice, Passion

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

• 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.

• 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.

  Wolfgang Puck

  People, Pieces, Want

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

• 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.

  Wolfgang Puck

  Children, Home, People

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

• 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.

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

  Wolfgang Puck

  Tables, Taste, Salt

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

• 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.

• Most seasonings are based on family tradition.

  Wolfgang Puck

  Tradition, Family Tradition, Seasoning

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

• 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.

• 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.

  Wolfgang Puck

  People, Secret, Flavor

  Source: foodnservice.com