Wolfgang Puck Profile Adds a Pinch of 'Clang!'
Sometimes, journalists write as much to entertain themselves as they do the audience at large. The choice of a structural construct here and a stylistic variation there is occasionally all about challenging ourselves to come up with something worthwhile but at the same time a little different from the narrative norm.
Guy Adams succeeds admirably in this regard with his profile of celebrity chef Wolfgang Puck, who after all these years has finally exported his restaurant brand back to Europe with a London branch of Cut.
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