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From New York to Singapore, Puck owns a total of 20 restaurants around the world. On top of his incredible cuisine, the food fanatic also produces a line of kitchen tools, cookbooks, coffee, and ...
After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner of Ma Maison restaurant. Following the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen , which was based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982.
Wolfgang Puck became the chef at Ma Maison in 1975 and departed circa 1982 to form his own restaurant, Spago. [3] [11] Terrail has credited the eventual success of Ma Maison with his partnership with Puck: "The Ma Maison makeover did not happen overnight. The first step was [for me] to walk out of the kitchen and hire an incredible chef.
As the original celebrity chef, Wolfgang Puck knows his way around the kitchen. He's opened restaurants in many cities, but he still cooks for his family. Between salads, seafood and chicken ...
Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper.
Both Wolfgang Puck and California Pizza Kitchen were instrumental in turning California-style pizza from a gourmet food trend to a mass consumer food product. Based on the success of his pizzas and his status as a celebrity chef, Puck opened a series of restaurants, ranging from high-end clones of Spago to convenience chains for airports and mall food courts.
Wolfgang Puck January 12, 2024 at 2:46 PM The chef, restaurateur, philanthropist and innovator of California cuisine Wolfgang Puck is joining the TODAY Food Loves Football series to celebrate this ...
California chef Wolfgang Puck is known as one of the pioneers of fusion cuisine, popularizing such dishes as Chinese chicken salad at the restaurant Ma Maison in Los Angeles. His restaurant Chinois [ 16 ] in Santa Monica was named after the term attributed to Richard Wing, who in the 1960s combined French and Chinese cooking at the former ...