Wolfgang Puck Quotes

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

Chefs are leaders in their own little world.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.

I know my way around the kitchen. I like to cook, so I can fry an egg. I guess I could be a fry cook at Bob's Big Boy or something, or maybe a sous chef somewhere a little nicer. I would like to do that. I think I can probably pick that up pretty quickly.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

I was a very good cook, and I knew I could build a business.

With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon, you think you're a plumber, you think you're an electrician, you think you're an accountant.

Being a chef would be too much hard work.

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

I always knew I wanted to be a chef.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

I used to be a chef.

You're getting to know who the great chefs are through their books.

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

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

I am a noncook, although I'm very interested and have a large collection of cookbooks.

I spent several years cooking on a line.

I'm obsessed with cooking! I want a degree in the culinary arts!

First of all, I can't really claim to be a great chef.

I studied cooking all through high school.

The best way to get anybody's attention is dinner. I have good kitchen skills and good grocery shopping skills.

To me, there's no great chef without a great team.