Wolfgang Puck People Quotations

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.

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.

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.

When you meet someone, ask about what hobby they have, not what they do. People always ask me about cooking, but I prefer to talk about tennis or boxing.

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.

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.

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.

The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.

I want to teach people how to do it the right way. And it is from that they can teach their children how to do it properly. It will teach them how to cook better and healthier at home.

People are visual and hands on learners.

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.

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.

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.

The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.

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.

I won't quit my day job. I like restaurants. I don't do a lot of television, either, even though people come to me with projects all the time. I have to spend time in the kitchen.

I want to give people a basic education, and to help them think for themselves when it comes to food.