Wolfgang Puck Quotes

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

Chef Michel Richard is always at the top of his game.

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

The thing is everything is good at the Cheesecake Factory. Everything's good. It's science-based. It's a formula; there's math. It's all good!

The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.

Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.

I don't really care that much about eating. But I like impressing people with how good a cook I am. So I will cook. I'm an excellent cook. Not many people know that about me.

When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

It's been a struggle to get people to come eat for fun. You know, the way they listen to music. You can do all kinds of things with music. But food - it's something people need, and that changes everything. You start playing with it, people have all sorts of reactions.

Four hours of makeup, and then an hour to take it off. It's tiring. I go in, I get picked up at two-thirty in the morning, I get there at three. I wait four hours, go through it, ready to work at seven, work all day long for twelve hours, and get it taken off for an hours, go home and go to sleep, and do the same thing again.

Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.'

You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.

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

Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you're cooking.

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.

One of my dad's biggest passions is cooking, so we always had good food at home.

I can do a good roast with my eyes closed. I'm amazing with gravy. That's my speciality; even other people ask me to do gravy at their house. I'm very proud of my gravy.

One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.

The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it took to produce.

Your recipe, darling, is so tasty, and you sure can stir your pot.