Wolfgang Puck: A Chef Career that Keeps on Growing
by Kirk Bangstad
kirk.bangstad@chefschoolreview.com
Chef School Review Columnist
Wolfgang Puck was the original celebrity chef. During a recent interview, he discussed his culinary empire and the culinary scene in Las Vegas.
Wolfgang Puck was recently featured in the publication In Business Las Vegas because he has opened many new restaurants in this tourist hot spot. His views of his culinary empire and the culinary arts in general are valuable for those who have dreams of becoming successful gourmet chefs.
The Customer is Always Right
When discussing his own chef career, Puck believed he had mellowed out a bit since his early years as a gourmet chef. He used to get offended when someone would order a well-done steak, baked potato, or something else that was out of fashion from a culinary standpoint. He now believes that anyone willing to pay for their meal should get what they want, regardless of how much he doesn’t agree with their choice.
Media Attention Boosts Chefs Careers
Puck also discussed the importance of media to a gourmet chef’s success. Throughout his chef career, Puck did a number of pro bono benefits and TV appearances. This helped his name become synonymous with high quality gourmet food. Without all of that effort to get the media’s attention, he wouldn’t have been nearly as successful.
Puck’s blend of gourmet chef skills and business acumen was a perfect combination for success. If you want a chef career that is lucrative and earns you some measure of fame, there is much to learn from Puck. His best piece of advice is probably something you already know: in order to become a famous chef, you need to be a great chef.
Source
About the Author
Kirk Bangstad is a singer living in Chicago, IL. Having received his B.A. in Government at Harvard, Kirk previously worked as a management consultant.
Posted on September 4, 2006 at 4:56 PM
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