Top 86 Quotes & Sayings by Wolfgang Puck - Page 2

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

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

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

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.

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.

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

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.

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?"

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'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 help build their basic food terminology.

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

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

America has undergone a total food and wine revolution.

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

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

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.

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.

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

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.

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.

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.