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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
Wolfgang Puck
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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Cappuccino
Espresso
Double
Breakfast
Food
Morning
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More quotes by Wolfgang Puck
I learn more from the one restaurant that didn't work than from all the ones that were successes.
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I left school when I was 14 to work in kitchens.
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Stay away from iodized table salt. It's just bad and doesn't help food taste good.
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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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For me, cooking is an expression of the land where you are and the culture of that place.
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To me, an airplane is a great place to diet.
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I grew up so poor in Austria that we never took a vacation with my family.
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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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I grew up in Austria, and for me real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth... It reminds me when I grow up and it feels very comforting.
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I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.
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When you meet someone, ask about what hobby they have, not what they do. People always ask me about cooking, but I prefer to talk about tennis or boxing.
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The most important thing for me is to really buy the best ingredient.
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Most seasonings are based on family tradition.
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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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You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
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Don't go and cook Indian food if you never cooked Indian food, you know?
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I like to be firm. But it is easier to be nice than to be nasty.
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It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.
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There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
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One thing I always say is being a great chef today is not enough - you have to be a great businessman.
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