No matter where you look, there’s Wolfgang Puck. Announcing plans to open his first restaurant in New York City, doing a cooking demonstration on a morning show, making a pitch on QVC for his latest product, guesting on The Simpsons, gracing a slew of cookbooks at Barnes & Noble, catering the Academy Awards Governors Ball, beaming back at you from products galore in the grocery store, making an appearance at one of his many restaurants around the world, including The Source in Washington, D.C., Cut in Las Vegas, or Chinois in Los Angeles. The man is everywhere.
This omnipresence is even more amazing given the fact that the Austrian-born toque has been headlining the celebrity chef circuit for three and a half decades – before that circuit even existed. In fact, he helped create it. Before Top Chef and the Food Network – both of which he later appeared on – Puck became a household name by becoming the forward-thinking face of California cuisine by debuting his now-iconic Spago on the Sunset Strip in 1982. Like Puck himself, it’s still going strong, though it’s now located in Beverly Hills, and there are spinoffs in Los Vegas, Maui, Singapore, Istanbul, and Avon, Colorado. That dazzling debut earned him a frenzied fan base, which helped launch a career as a restaurateur, television personality, cookbook author, and the face of dozens of products.
Over the course of more than 30 years in the spotlight, Puck has never been short of opinions. He’s always happy to share them in his practically trademarked Austrian accent. Here Wolfgang Puck talks trends, sharing his biggest likes and dislikes from over the course of his career.
Spice is Nice
“I enjoy spicier food than I used to. Whenever I go to an Italian restaurant, the first thing I ask for is crushed red pepper.”
“I love dark chocolate with minimum 70 percent cocoa. It can have a filling, but it can’t be too sweet. I don’t like sweet for sweet. I like sweet with flavor. If it’s overly sweet, you can’t taste anything. That’s why milk chocolate doesn’t taste like chocolate. So I always tell our pastry chefs that if you have caramel and salt, it’s better than caramel by itself.”Continue Reading