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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.
Wolfgang Puck
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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Much
Competitors
Enjoyable
Risks
Judge
Judging
Easier
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Makes
Competitor
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My passion for writing cookbooks really came from my love of collecting cookbooks.
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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 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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Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
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I want to help build their basic food terminology.
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I think the time of the formal dinners is over.
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One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.
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Food television opened the eyes, and palates, of our guests. They became more adventurous.
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It is so nice to talk to someone that has a passion for food and family.
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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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For me, cooking is an expression of the land where you are and the culture of that place.
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