The 71+ Wolfgang Puck Quotes

I Grew Up In Austria, And For Me Real Comfort Food Is Wiener Schnitzel. Wiener Schnitzel And Mashed Potatoes Because It Reminds Me Of My Youth... It Reminds Me When I Grow Up And It Feels Very Comforting.

Italian Food Is All About Ingredients And It's Not Fussy And It's Not Fancy.

I Believe That London Is The Most Exciting Food City In Europe.

I Tell Everybody The Same Thing: You Have To Make Every Dish So When You Taste It, You Should Remember It When You Go Home.

New Yorkers Think They Have Everything, All The Best Art And Music. But Really L.a. Is A Better Place.

Now Everybody Thinks That Once You Do Top Chef, Then 13 Weeks Later You're A Chef. Nobody Wants To Learn To Cook Anymore.

When I Was 27, If I Didn't Put 15 Things In One Dish I Wasn't Happy.

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.

For Example, You Can Eat A Caesar Salad And Say, "wow, I Ate So Healthy Today." You Forget There Was A Quarter-cup Of Oil In There, And All The Calories Are From Fat. So It's Better If You Eat A Grilled Chicken Breast, Some Steamed Brown Rice, And A Little Salad With Balsamic Vinegar On Top.

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.

I Love Strong Flavors Too. Like I Don't Mind If It Looks Clean And Clear And You Know What You Are Eating If It Has Italian, Chinese Or Japanese Flavor I Love Them All.

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.