Wolfgang Puck Quotes

America has undergone a total food and wine revolution.

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.

Food in Dublin has gotten immeasurably better than it was. When I was a kid, there weren't a lot of options. Now you're overwhelmed with options.

We in Britain stopped evolving gastronomically with the advent of the pie. Everything beyond that seemed like a brave, frightening new world. We knew the French were up to something across the Channel, but we didn't want anything to do with it.

Weddings have become an expression not just of our desires but also our ambitions, and so more and more the food at weddings is like the food everywhere else, with the ingredients parsed for purity and the preparation praised for ingenuity and the sushi chef standing where the carving table used to be.

I think food culture is always evolving, and there will constantly be people looking both forward and back. That's what makes it exciting.

Gastronomy has to catch up to the evolution in technology.

I don't follow the food trends.

Many of the things the slow food people honor were innovations within historical times. Somebody had to be the first European to eat a tomato.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

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

I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking.

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.

I've traveled all the way around the world; I've been to over 95 countries, so I love ethnic food, different types of cuisine.

When a dish really hits a nerve with the American palate, it can really take off across the entire country, facilitated by food vendors' freedom to copy good ideas.

Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education about food. We must teach them to know their cuisine and to know the equilibrium of nourishment. That is very important for health.

I don't think I hate any food trends.

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.

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

Food is the new Internet.

Goodness, how much there is to learn about food!

A great destiny needs a generous diet.... What can be expected of a people that live on macaroni!

In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.