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
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.
judging risk enjoyable
It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.
expectations judging
Only you can judge your life. You have to live up to your own expectations.
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.
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.
goes good raise
Restaurants are like having children: it's fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.
buy cooking desert good time
If you're cooking for a woman, make a good risotto and a salad. If you don't have time to make desert you can go and buy some macaroons to have afterwards.
few people profession thousands
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.
You know, I never really thought of myself as a 'celebrity.' One of the titles that I like least is 'celebrity chef.'
learned restaurant work
I learned more from the one restaurant that didn't work than from all the ones that were successes.