There is no value with just one restaurant or with one person. The brand has to be bigger than the person. Wolfgang Puck More Quotes by Wolfgang Puck More Quotes From Wolfgang Puck 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. Wolfgang Puck sashimi technique people Thirty-five years ago, being a cook was the same as being a used-car salesman. Wolfgang Puck thirty car years America has undergone a total food and wine revolution. Wolfgang Puck revolution wine america 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?" Wolfgang Puck next chef interesting 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. Wolfgang Puck color europe people You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion. Wolfgang Puck midnight perfect long 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. Wolfgang Puck kitchen dining cooking 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. Wolfgang Puck cooks doctors people Most seasonings are based on family tradition. Wolfgang Puck family-tradition seasoning tradition 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. Wolfgang Puck other-cultures recipes mother I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything. Wolfgang Puck flavor secret people People are visual and hands on learners. Wolfgang Puck visuals hands people Don't go and cook Indian food if you never cooked Indian food, you know? Wolfgang Puck indian-food cooks knows 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. Wolfgang Puck competition judging thinking I think it's really important to keep on staying motivated. Wolfgang Puck motivated important thinking I believe that London is the most exciting food city in Europe. Wolfgang Puck cities europe believe I grew up so poor in Austria that we never took a vacation with my family. Wolfgang Puck austria vacation my-family Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years. Wolfgang Puck mean people years I left school when I was 14 to work in kitchens. Wolfgang Puck kitchen left school I really love Paris. It's my favorite city. Wolfgang Puck paris my-favorite cities
