Wolfgang Puck Quotes

I eat fish and love bacon. Plus, I don't mind if soups are made with chicken or beef stock, I just don't like eating big pieces of meat.

Pork is my friend.

I've slowly gone back, later on in life, to fish and then chicken and then, last year, red meat.

Every now and again I just really have to have that steak or lamb chop. But yeah, B.C. - before cancer - I would eat red meat probably three or four times a week, easily. I am convinced that the amount of red meat I contributed to it.

I love Chinese food, like steamed dim sum, and I can have noodles morning, noon and night, hot or cold. I like food that's very simple on the digestive system - I tend to keep it light. I love Japanese food too - sushi, sashimi and miso soup.

I'm married to a health-conscious American. I try to eat well, but definitely, as an Australian, you have some of the red meat, lamb, steak, barbecues as part of your culture.

No sausage?" he asked. Apparently my pork consumption habits were a matter of public record.

I love lamb shank. It's my favorite thing. You don't have it in America. It's a younger meat - it just falls off the bone - it's kind of like a roast. I really like blackened cod too.

I didn't think I'd ever eat pork; it just does not appeal to me.

I don't eat sushi, but I eat cooked meat.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

So I went to the Chinese restaurant and this duck came up to me with a red.

I would make a poor vegetarian because I adore meat.

When my family did shy away from Indian food, we'd eat a lot of Chinese. We'd use the wok a lot. I never had a problem with Brussels sprouts or broccoli growing up. I always grew up with the mentality of finishing your plate.

Chicken... I am a black man, we love our chicken, but I don't eat it anymore. My genotype means I don't process it as well as other things. But I eat lamb twice a week; that is a super food for me.

I grew up on red meat and corn. But I don't eat like that anymore.

Meat is a big deal in my life. I do love breakfast food, but I don't think that's extraordinary. I'm a normal American. We love eggs and meat and potatoes and gravy.

Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week.

In any restaurant, my eyes alight first, as if by an atavistic pull, on the meat dishes on the menu. In any dinner party I throw, I think of the non-vegetarian dish as central. I view this as a combination of weakness, greed and moral failure. Someone please help.

As for meat, I'm not going to become vegetarian. I'm telling you that right now. I want me a steak. I want me a pork chop. I want me a lamb chop, even a piece of duck every once in awhile. We used to have ham and salami, all that crazy stuff. I can't eat processed food. I've got to find local farmers and get natural foods.

I love hot edamame with truffle sauce.

I love Japanese and Thai food, especially seafood, and eat out with my wife two or three times a week.

I don't love eating meat. I really only like chicken and fish.

I can't stay away from Chinese food. I really love that stuff.

In number of dishes and change of meat the nobility of England (whose cooks are for the most part musical-headed Frenchmen and strangers) do most exceed, there is no day in … wherein they have not only beef, mutton, veal, lamb, kid, pork, cony, capon, pig, or so many of these as the season yieldeth, but also some portion of the red or fallow deer, beside great variety of fish and wild fowl, and thereto sundry other delicates wherein the sweet hand of the seafaring Portugal is not wanting: so that for a man to dine with one of them, and to taste of every dish that standeth before him.