Chef Wolfgang Puck tells his entire career history to Forbes. On moving to California: "I had always wanted to go to California... It was 1975, I was 26, and I wanted to open my own restaurant. So I took a second job to save money for that. I worked 8 a.m. to 2:30 p.m. at Ma Maison in West Hollywood, jumped in the car to go downtown, and worked till midnight at Chez François." [Forbes via Eater Vegas]
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