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Stay away from iodized table salt. It's just bad and doesn't help food taste good.
Wolfgang Puck
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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Away
Salt
Doesn
Table
Good
Tables
Taste
Stay
Food
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Helping
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To me, an airplane is a great place to diet.
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Most seasonings are based on family tradition.
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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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Nutrition is just so important to me, mostly especially for children.
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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 chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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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 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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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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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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For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.
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I like the Japanese knives, I like French knives. Whatever's sharp.
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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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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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The most important thing for me is to really buy the best ingredient.
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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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The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.
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A lot of restaurants serve good food, but they don't have very good service.
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New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
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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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