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
five home minutes pool
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.
healthy today forget
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.
people
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.
long perfect
You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
helping
Stay away from iodized table salt. It's just bad and doesn't help food taste good.
mother culture culinary
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.
children important nutrition
Nutrition is just so important to me, mostly especially for children.
people nutrition
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.
children home people
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
People are visual and hands on learners.
thinking long water
I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.
thinking judging competition
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.
people revolution evolution
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.
salesman
Thirty-five years ago, being a cook was the same as being a used-car salesman.