A Quote by Wolfgang Puck
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.
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I can cook a few things. I always save the same recipes to impress my friends, and I always do two or three things, so they think I can cook. But I don't know how to do anything else.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, theyre not teaching you the broad foundation you need to become a well-rounded cook.
It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they'll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it'll be slightly different.
I am actually a very good cook (if I may say so myself). I just don't know that many recipes.
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.
I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.
Nowadays children look at everyone in the magazines and they want to be a basketball star or on a television show, but there is only so many people who can do those things and not that you shouldn't aim or dream for these things, but there are so many other fantastic jobs. So it's good to talk about how to get there and how difficult it is to get there.
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.
One of the best things about 'The Chefs' Line' has been seeing how these generations-honed recipes fare when they go up against professional ones.
More and more, and especially over the last two decades, we've found out how many conspiracies there actually are. We really don't know the exact truth about a lot of things. We know there are big things going on involving huge companies and industries, whether it's money involved or oil or things in their own country, but there are personal interests at play and it's a very well woven network that's hard to break down. Sometimes it is hard, for us, to know who is telling the truth.
I know most of my records are real good but I know that there are definitely things I would've changed at the end of the day. I work on things forever, and there are things I wish I didn't do, but ultimately I know the records are good. I kind of let go of big expectations, maybe because hopefully that means if I don't have them, that it'll do really well, but you just never know.
I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'
I don't really care that much about eating. But I like impressing people with how good a cook I am. So I will cook. I'm an excellent cook. Not many people know that about me.
When you're in Hollywood and you're a comedian, everybody wants you to do other things. All right, you're a stand-up comedian, can you write us a script? That's not fair. That's like if I worked hard to become a cook, and I'm a really good cook, they'd say, "OK, you're a cook. Can you farm?"
Television isn't inherently good or bad. You go to a bookstore, there are how many thousands of books, but how many of those do you want? Five? Television's the same way. If you're going to show people stuff, television is the way to go. Words and pictures show things.
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