Wolfgang Puck Quotes

I don't consider myself a food person. I'm no Bobby Flay. I'm no Emeril or Paula Deen, and I'm certainly not Rachael Ray.

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 started taking all these cooking classes. I learned a lot in them, but you think you're going to retain it, and you don't. Under the pressure, it's hard to retain everything.

I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.

I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

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.

The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

I grew up cooking. I was always in my grandma's cooking, and I never thought of it as a career.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

When I left restaurants, I had to learn to be a home cook.

I've cooked my whole life, and I grew up in a household of cooks.

It's tough to eat well if you don't know how to cook.

I would like to help people cook more.

I could not be more thrilled to be writing about the recipes I love and think are essential to any novice home cook, professional, and somewhere in between.

I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.

'Top Chef' is always entertaining - it's hard to stop watching, like a good hockey fight, but no one gets hurt. It's great that the format is so inherently dramatic and can make cooking so entertaining to people who might not ordinarily be interested in a cooking show. Good for the industry all round.

It's a 12-hour cooking class for me on the set of 'Chopped.' You'd think I'd get sick of it, but it's a source of endless interest to me. The only thing I don't like about it is it's a long day and my feet hurt. Otherwise, I love it.

There are some things that I like, like education, wine, and I'd like to be a good cook, although I'm a pretty good eater now.

I'm a normal guy. I'm not a chef.