History of wolfgang puck
•
The Makings of Wolfgang Puck
This introduction to French cooking was the most complex gastronomy Puck had worked on thus far. He was so intrigued that he wrote a letter to a restaurant in Dijon to inquire about getting a job in the kitchen. He was accepted, and he moved to France at the age of 17.
“About a year later, the Michelin Guide came out,” says Puck. Although he didn’t know what it was at the time, he knew it was important because the owner had thrown a cocktail party for the employees to celebrate receiving a star. He was preparing to move home in a few months. He had a girlfriend and was thinking of marrying her, and was considering working at her father’s hotel on a lake. But he took the guide and flipped through its pages, seeing restaurants with two and three stars, and he knew he couldn’t return home. Once again, Puck wrote letters, this time to every restaurant in the guide.
The Soup
L’Oustau de Baumanière was the first to respond to Puck’s letters, in which he
•
Origins of Wolfgang Puck
One of the world’s best-known chefs, Wolfgang Puck, opened Californian restaurant Spago on the Sunset Strip in 1982, and now has dozens of high- profile restaurants in destinations as diverse as London, Shanghai and Bahrain. But it was the homely flavours of his native Austria that first made the celebrity restaurateur warm to cooking, and those influences are still reflected in his kitchens today
My mother
I fell in love with food because my mother was a chef. The spices are still in my head. Up until a year before she passed away, she’d send me a big tin – like I couldn’t make them myself! – of lebkuchen and jammy Linzer augen.
Japan
One of my favourite food memories is from my first visit to Japan in the Eighties. We went to a Kyoto restaurant called Kitcho for [multi-course] kaiseki. I’d never had anything like it. Every table had its own private room – the food was simple but the ingredients were amazing. They brought out a hot stone and we coo
•
Puck, Wolfgang
(1949-)
Wolfgang Puck Food Company
Overview
Wolfgang Puck spent nearly two decades developing and refining his uniquely prestigious culinary crafts in some of the most acclaimed kitchens in Europe. After emigrating to the United States in the mid-1970s, he brought not only his highly regarded talent to Indianapolis and later southern California, but his zestfully overriding drive to excel as well. Still under the age of 40, Puck became bygd the mid-1980s a celebrity chef who was known as much for his distinct culinary creations as for his cookbooks, videos, chain of Wolfgang Puck Cafes, highly touted restaurants, Wolfgang Puck Food Company, and for elevating and celebrating the California style of cooking.
Personal Life
Puck was born on January 8, 1949, in the Austrian town of St. Veit an der Glan. His mother, Maria, was a restaurant ledare, while his father, Josef, was a coal miner. Problems arose at home when ung Puck declared that he wanted to be a chef and fol