Wolfgang Puck
Wolfgang Puck
Wolfgang Johannes Puckis an Austrian-born American celebrity chef, restaurateur, and occasional actor. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions...
NationalityAustrian
ProfessionChef
Date of Birth8 July 1949
CountryAustria
dishes ifs
When I was 27, if I didn't put 15 things in one dish I wasn't happy.
morning espresso breakfast
What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
america sick tourists
There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.
class follow parties people recipe rushing time
When I do a cooking class now, I tell people that the most important part is to read the recipe many times so you know what you're doing. What I don't tell them, though, is that sometimes I do parties where I'm rushing so much I don't have time to follow my own advice.
everybody food people underneath
Everybody has to put purees underneath everything now. It's like people think we need the steak, and then we need some baby food with it.
love people three
I always tell people that they are really the critics. If people come three times a week to your restaurant they are the ones who find something they really love.
kids los market
When I'm in Los Angeles, my wife and I go to the farmers' market with the kids every Sunday.
attracted chefs good kids profession restaurant shows tv
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.
fewer
You see fewer and fewer chefs who are really big - most stay in shape.
cook generally hire hiring nobody people restaurant
It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.
asians chinese generally japanese love mostly myth vietnamese
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.
learned restaurant work
I learned more from the one restaurant that didn't work than from all the ones that were successes.
few people profession thousands
Acting is a very artistic profession and there are thousands of people out there who think they are actors but there are very few who have real talent.
goes good raise
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.