Wolfgang Puck Quotes

I appreciate the constant evolution in refining food, but not in making food gimmicky.

On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other.

What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.

I like using iconic things. What fine dining restaurant can get you to eat a breakfast sandwich that's like baby food?

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

Generally a chef's book is like a calling card or a portfolio to display their personal work.

I'll read a recipe but then decide, 'Well, it's sort of like this, then.' Or I'll go to the fridge and think, 'I'll see what I can put together,' and I'll combine beetroot and sausage and prawns with goat's cheese sprinkled on top and think, 'I like that they're all slightly pink. It looks fine and... actually, it is fine.'

I enjoy wine collecting and great food.

I feel fortunate to be part of the cooking community. We learn from each other.

A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.

If you like foie gras, that doesn't mean you no longer need a regular steak.

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.

When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.

In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.

Late-night shows are 'Chopped.' Who are your guests tonight? Your guests tonight are veal tongue, coffee grounds and gummy bears. There, make a show ... Make an appetizer that appeals to millions of people. That's what I like. How could you possibly do it? Oh, you bring in your own flavors. Your own house band is another flavor.

I like day-after-Christmas omelets, day-after Christmas pizzas... Or you take croissant rolls, put gravy on top, turkey, mashed potatoes, cheese, more gravy. That sounds good!

People think I'm consuming all the time, based on my Instagram feed, but I know how to eat and how to pair. I might post the heaviest osso bucco of all time, but I'm not showing the carrots I'm having on the side rather than having a whole other big dish of something.

I am huge on bold, strong flavors, and I think every aspect of a dish should be thoughtful, whether it's the chicken on top of a Cobb salad or the topping on a savory casserole.

I'm as surprised as anybody. I never would have thought I'd be here talking about having a cooking show on the Food Network. It wasn't on my list of things, but it's fun, and I'm having a good time.

I never try to marry more than three flavors in one dish.

You don't go into being a chef for the money.

I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.

I never learned to cook, so I've got no rules. I'll put things together just because I think they belong together.

You don't see very many Irish-Cypriot pop-up restaurants kicking about!

I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.