Wolfgang Puck

Television in the '80s was very limited. There was no Food Network.

What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.

I like the Japanese knives, I like French knives. Whatever's sharp.

I think it's really important to keep on staying motivated.

When I was 27, if I didn't put 15 things in one dish I wasn't happy.

It's a myth that generally Asians are mostly vegetarians. The Japanese are the kings of red meat, but it's expensive. The Chinese and Vietnamese love their pork. Many Indians, especially the Muslims, can't live without their lamb.

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.

When I do a cooking class now, I tell people that the most important part is to read the recipe many times so you know what you're doing. What I don't tell them, though, is that sometimes I do parties where I'm rushing so much I don't have time to follow my own advice.

Acting is a very artistic profession and there are thousands of people out there who think they are actors but there are very few who have real talent.

When I'm in Los Angeles, my wife and I go to the farmers' market with the kids every Sunday.

You know, I never really thought of myself as a 'celebrity.' One of the titles that I like least is 'celebrity chef.'

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.

I really love Paris. It's my favorite city.

I grew up so poor in Austria that we never took a vacation with my family.

If you're cooking for a woman, make a good risotto and a salad. If you don't have time to make desert you can go and buy some macaroons to have afterwards.

I think the time of the formal dinners is over.

Italian food is all about ingredients and it's not fussy and it's not fancy.

I always tell people that they are really the critics. If people come three times a week to your restaurant they are the ones who find something they really love.

You see fewer and fewer chefs who are really big - most stay in shape.