How Did Wolfgang Puck Contribute To The Culinary World
Austrian chef, Wolfgang Puck’s contributions on the establishment of the Californian cuisine during the mid- 1970s helped influence a creative and modern approach towards healthy eating in America. Puck achieved this by incorporating the use of fresh Californian produce and meats on his traditional French dishes and was able to create entrees that modernized traditional French nouvelle entrees into pieces of exhaustive gastronomic delights thought to be contemporary in society during the time. This essay will discuss two of Wolfgang Puck’s influential impacts on Californian gastronomy through his contributions in Los Angeles restaurants such as Ma Mason* and Spargo*. We will also analyze how working in Ma Mason allowed Puck the opportunity
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Puck’s admiration for cooking developed at an early age causing his mother to send him off to be an apprentice at a hotel so he could receive the formal culinary training that he needed in order to become an expert chef. “When he was fourteen, he was put on a train from his hometown of Klagenfurt to another town where he was an apprentice in a hotel kitchen.” (Kamp, David 2007). Although Puck obtained the opportunity of working at a hotel, his experience soon became negative one after understanding that he would not grow in the oppressive environment. As a trainee he endured constant insults and verbal forms of hazing from the chefs in the hotel. For this purpose, Puck began to lament his training experience at the hotel and even contemplated on suicide because of the suppressive environment that did not allow room for growth as a chef. Recognizing the low status he was considered, Puck decided to move to France as a way to seek apprenticeship a from a high ranked chef named Jean Betranou. Training under Betranou exposed Puck to the nouvelle cuisine where the use of fresh ingredients (such as vegetables, fish, and poultry) taught him how to create light and clean entrees that were simple yet flavorful. Bertranou’s training offered Puck the cooking guidance that he desperately needed to embark on his own culinary
Puck’s admiration for cooking developed at an early age causing his mother to send him off to be an apprentice at a hotel so he could receive the formal culinary training that he needed in order to become an expert chef. “When he was fourteen, he was put on a train from his hometown of Klagenfurt to another town where he was an apprentice in a hotel kitchen.” (Kamp, David 2007). Although Puck obtained the opportunity of working at a hotel, his experience soon became negative one after understanding that he would not grow in the oppressive environment. As a trainee he endured constant insults and verbal forms of hazing from the chefs in the hotel. For this purpose, Puck began to lament his training experience at the hotel and even contemplated on suicide because of the suppressive environment that did not allow room for growth as a chef. Recognizing the low status he was considered, Puck decided to move to France as a way to seek apprenticeship a from a high ranked chef named Jean Betranou. Training under Betranou exposed Puck to the nouvelle cuisine where the use of fresh ingredients (such as vegetables, fish, and poultry) taught him how to create light and clean entrees that were simple yet flavorful. Bertranou’s training offered Puck the cooking guidance that he desperately needed to embark on his own culinary