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Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
Wolfgang Puck
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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Later
Nobody
Wants
Chef
Week
Cook
Everybody
Cooks
Learn
Weeks
Thinking
Thinks
Anymore
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It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.
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I grew up so poor in Austria that we never took a vacation with my family.
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I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.
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A lot of restaurants serve good food, but they don't have very good service.
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People are visual and hands on learners.
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I used to write cookbooks. It was passion to try to bring healthy and fun recipes to people's homes. It was a way to bring my home to theirs.
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Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
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The food could taste amazing however, if you present a plate of misfortunate looking food...you would really question yourself about whether or not you should eat it.
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Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.
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I left school when I was 14 to work in kitchens.
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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.
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To me, an airplane is a great place to diet.
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I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
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I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.
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The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.
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My passion for writing cookbooks really came from my love of collecting cookbooks.
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It is so nice to talk to someone that has a passion for food and family.
Wolfgang Puck
