Wolfgang Puck’s Education Background

chef puck cutting tomatoesWolfgang Johannes Puck, born Wolfgang Johannes Topfschnig, was born on July 8, 1949 in Austria.

Puck trained as an apprentice under Raymond Thuilier at L’Oustau de Baumaniere in Provence, at Hotel de Paris in Monaco, and at Maxim’s Paris. Puck did all of this before moving to the United States in 1973 when he was twenty-five. Puck spent two years as a chef at La Tour in Indianapolis. Then he moved to Los Angeles to become chef and part owner at Ma Maison restaurant.

In 1981 Puck published his first cookbook titled Modern French Cooking for the American Kitchen. One year later Puck opened the restaurant Spago on the Sunset Strip. In 1997 Puck opened a second Spago restaurant. The second Spago, an award winning establishment, is in Beverly Hills. Since 2004 Spago has been recognized as one of the Top 40 Restaurants in the United States.
Through the years Puck has published six cookbooks that feature his signature cooking styles.

Puck’s success has enabled him to create the Wolfgang Puck Companies. The companies are extensive and include the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering. The Wolfgang Puck Companies encompasses over 20 fine dining restaurants and premium catering services. The companies also have over eighty Wolfgang Puck Express operations, and kitchen and food merchandise, including cookbooks and canned foods.

Puck is the host of shows on The Food Network including Cooking Class with Wolfgang Puck. He won the 2001-2002 Daytime Emmy Award for Outstanding Service Show for his show Wolfgang Puck.

Also Read:

Ace College Cooking 101 with Freshman in the Kitchen

Kendall College School of Culinary Arts Named Cooking School of the Year








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