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
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.
people different chef
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.
chef anxious
One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.
thinking want chef
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
today chef great-business
One thing I always say is being a great chef today is not enough - you have to be a great businessman.
together three chef
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
successful genius chef
A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.
interesting chef
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?"
mixtures crafts chef
A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
I like Dover sole. It's always one of my favorites. I like it when I'm in England. I eat it every day almost. I think it's probably one of my favorite fish.
kids los market
When I'm in Los Angeles, my wife and I go to the farmers' market with the kids every Sunday.
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.
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.
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.