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Restaurants are like having children: its fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Going
Fun
Something
Maybe
Years
Wrong
Make
Stills
Restaurants
Good
Still
Raise
Like
Littles
Raises
Little
Boys
Children
Goes

More quotes by Wolfgang Puck

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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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Stay away from iodized table salt. It's just bad and doesn't help food taste good.
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Prep things in advance so that you don't have to cook everything at the last moment.
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It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for more ingredients they've never looked for before. In the '80s, you couldn't find raw tuna in any restaurant that wasn't Japanese. Now, you can't find any restaurant without it or sashimi.
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What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
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Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.
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A lot of restaurants serve good food, but they don't have very good service.
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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 like to be firm. But it is easier to be nice than to be nasty.
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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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Thirty-five years ago, being a cook was the same as being a used-car salesman.
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I won't quit my day job. I like restaurants. I don't do a lot of television, either, even though people come to me with projects all the time. I have to spend time in the kitchen.
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I really love Paris. It's my favorite city.
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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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I have two young boys, and my wife is at home. Most of the time, I will cook the food, and we'll eat together.
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Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.
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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.
Wolfgang Puck
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Nutrition is just so important to me, mostly especially for children.
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I think the time of the formal dinners is over.
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I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
Wolfgang Puck