Austrian - Chef | July 8, 1949 -
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.
Wolfgang Puck
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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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Restaurants are like having children: it's fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.
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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.
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In L.A. you live in a big city, but you feel like you're in the countryside. For example, I can be at home in the swimming pool and be five minutes from everything.
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The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than 30 years ago. On the downside, though, these young chefs all say they want their own restaurant and their own TV show.
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For me, cooking is an expression of the land where you are and the culture of that place.
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One thing I always say is being a great chef today is not enough - you have to be a great businessman.
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A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
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Italian food is all about ingredients and it's not fussy and it's not fancy.
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It's a myth that generally Asians are mostly vegetarians. The Japanese are the kings of red meat, but it's expensive. The Chinese and Vietnamese love their pork. Many Indians, especially the Muslims, can't live without their lamb.
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I learned more from the one restaurant that didn't work than from all the ones that were successes.
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