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Wolfgang Puck Articles
The Makings of a Culinary Master: The Early Years of Wolfgang Puck - Click To Read Article
Wolfgang Puck’s signature catch phrase is: “Live, love, eat!” For the past 25 years, Puck has been experiencing the sweet taste of success by doing just that. He was ranked 89th on Forbes’ Top 100 Celebrities in 2006 and has created an empire worth almost $500 million, which includes everything from restaurants to catering to frozen foods to kitchenware. If this weren’t enough to establish Puck as an icon in the culinary world, he is also the host of his own weekly cooking show and has released several cookbooks.
The Heat is On: Puck’s Career Takes Off - Click To Read Article
In 1982, Puck launched his first cookbook, Modern French Cooking for the American Kitchen. With the success that followed, and upon meeting his future wife and business partner Barbara Lazaroff who would encourage him to follow his dreams, Puck got the confidence he needed to finally realize one of his lifelong goals; Puck was going to open his own restaurant. He had left Ma Maison after tensions began to build with his business partner and he decided that he was now ready to go it alone.
Lesson #1: Hire the Best - Click To Read Article
“What we have that a lot of other caterers don’t is a lot of talented chefs,” says Puck, identifying one of the key ingredients in his recipe for success. “I’m not saying that nobody else has talented people, but nobody has as many as we have.”
Lesson #2: Keep it Simple - Click To Read Article
Puck has never been one for pretensions. Despite being a gourmet chef who caters to the who’s who of Hollywood and many of America’s other elite, Puck has refused to succumb to the glitz and the airs of many of the other top chefs. He has kept his recipes simple and their presentation equally so, his restaurant designs unfussy and his overall message clear-cut: “I think people can walk by, and they see the menu. It’s not intimidating and the food is interesting. If they get good food, friendly service in a nice environment, people will come back and tell their friends.”
Lesson #3: Mix Things Up - Click To Read Article
When Puck first began considering expanding his operations overseas in Japan, he claims he was drawn to the country because he loved “the culture, the food, the politeness of the people and the fact that I’ll always find new ideas for my profession.”
Lesson #4: Find Your Raison d’Etre - Click To Read Article
When Puck was asked once by a reporter what the best part of his job was, he replied, “The opportunity to work in the kitchen every day.”
Lesson #5: Try and Try Again - Click To Read Article
“I learned more from the one restaurant that didn’t work than from all the ones that were successes,” says Puck.
The Recipe for Success: How Puck Struck Gold - Click To Read Article
When Puck was asked what he would most like to be remembered for, he answered, “For passing on my knowledge on to a lot of younger people. I think that that’s really the most important thing at the end of the day.” By the time Puck’s career comes to an end, he will have indeed left a rich legacy of not only gourmet cuisine, but also strong entrepreneurial lessons. He has become one of the most successful immigrants of the 20th century whose restaurants today typically receive over 3,000 reservation requests on a daily basis. What were the factors that led to his astonishing success?
Wolfgang Puck Quotes - Click To Read Article
Wolfgang Puck Quotes
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Related Articles |
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 The Heat is On: Puck’s Career Takes Off
|
| |
 In 1982, Puck launched his first cookbook, Modern French Cooking for the American Kitchen. With the success that followed, and upon meeting his future wife and business partner Barbara Lazaroff who would encourage h...
|
|
The Makings of a Culinary Master: The Early Years of Wolfgang Puck
|
| |
Wolfgang Puck’s signature catch phrase is: “Live, love, eat!” For the past 25 years, Puck has been experiencing the sweet taste of success by doing just that. He was ranked 89th on Forbes’ Top 100 Celebrities in 200...
|
|
Lesson #1: Hire the Best
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| |
“What we have that a lot of other caterers don’t is a lot of talented chefs,” says Puck, identifying one of the key ingredients in his recipe for success. “I’m not saying that nobody else has talented people, but no...
|
|
Lesson #5: Try and Try Again
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“I learned more from the one restaurant that didn’t work than from all the ones that were successes,” says Puck.
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|
Lesson #3: Mix Things Up
|
| |
When Puck first began considering expanding his operations overseas in Japan, he claims he was drawn to the country because he loved “the culture, the food, the politeness of the people and the fact that I’ll always...
|
|
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