A Quote by Wolfgang Puck
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.
Quote Topics
Quote Author
Related Quotes
If you are a genius and unsuccessful, everybody treats you as if you were a genius, but when you come to be successful, when you commence to earn money, when you are really successful, then your family and everybody no longer treats you like a genius, they treat you like a man who has become successful.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
I'm always up for music shows such as Jools Holland, but news more than anything, particularly Newsnight. And cookery: Hugh Fearnley-Whittingstall, Rick Stein - it's down to him that I cook fish so much - and the great food alchemist Heston Blumenthal.
When you go to a restaurant, sometimes you want to go to Heston Blumenthal's where you hear the sound of the sea while you're eating one tiny thing for a hundred quid. And then sometimes you just want toast. You just. Want. To eat. Toast. Sometimes you have to be okay with the fact that in terms of comedy, I'm just like, maybe, 'chips and a side.'
I think there are a lot of artists that are very traditional. I think someone can be a fan of someone like Josh Turner and then turn around and be a big fan of someone like Taylor Swift because, at the end of the day, it's all about those songs. I feel like country music has the best songwriting and the best songs of any genre.
Those things which we call extraordinary, remarkable, or unusual may make history, but they do not make real life. After all, to do well those things which God ordained to be the common lot of all mankind, is the truest greatness. To be a successful father or a successful mother is greater than to be a successful general or a successful statesman.
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.
I regret that I must so continually use the word genius, as if that should apply only to a caste as well defined from those below as income-tax payers are from the untaxed. The word genius was very probably invented by a man who had small claims on it himself; greater men would have understood better what to be a genius really was, and probably they would have come to see that the word could be applied to most people. Goethe said that perhaps only a genius is able to understand a genius.
What's hard to do is describe why you like something. Because ultimately, the reason things move people is very amorphous. You can be cerebral about things you hate, but most of the things you like tend to be very emotive.
'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.
Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.
People say, "Why is it that you love to act?" And you want to say, "Well, most of acting is sitting in your trailer, either bored or worried about the scene coming up." A lot of it is about things you don't really like, so it's a wonder why acting is such a huge draw, why everyone loves it so much.
I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
It's far easier to write why something is terrible than why it's good. If you're reviewing a film and you decide "This is a movie I don't like," basically you can take every element of the film and find the obvious flaw, or argue that it seems ridiculous, or like a parody of itself, or that it's not as good as something similar that was done in a previous film. What's hard to do is describe why you like something. Because ultimately, the reason things move people is very amorphous. You can be cerebral about things you hate, but most of the things you like tend to be very emotive.
You know, times change and the elements change along with it. The elements of success. And my son's very successful. He's doing very well. And I have a younger daughter who sings.
We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in Mexico. That gives the show [Top Chef] a different level completely; the gastronomic level is very high. It makes it all more interesting and the competition is just harder and harder.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef