101 Quotes by Wolfgang Puck

You see fewer and fewer chefs who are really big - most stay in shape.

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.

It's a myth that generally Asians are mostly vegetarians. The Japanese are the kings of red meat, but it's expensive. The Chinese and Vietnamese love their pork. Many Indians, especially the Muslims, can't live without their lamb.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.

For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

Italian food is all about ingredients and it's not fussy and it's not fancy.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.