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Last Updated:
May 7th, 2008 - 22:30:07 |
Wolfgang Puck
A Day In The Life
The celebrity chef phenomenon (that has come to a boil in recent years) is unprecedented. What with book publishing deals, network TV dedication, Hollywood cameo spots and international tabloid coverage, I think it’s fair to say that the world has more than taken notice of the globetrotting culinary masterminds.
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I’m sitting in a warm, tavern-style fine dining establishment. It’s so cozy, in fact, that I’ve completely lost sight of the fact that I’m just feet away from a field of slot machines and forests of green felt tables living within the MGM Grand. A beautiful fireplace crackles to my right and an abstract installation of off-white antlers covers the ceiling above me while I listen to the sounds of Spoon, Wilco, Radiohead and the like. In front of me sits the King of Celebrity Chefs who’s responsible for this impeccable atmosphere and the cool cuisine they deliver: the awesome Austrian, Wolfgang Puck.
Puck is a pragmatic yet passionate man, only recently (newly married and 59-years-old with kids) has he entertained the idea of retiring … in a few years. Sure, he’s not sweatin’ it out in the kitchen these days, but this man has put in his dues. He always speaks with a smile, like he’s on camera, but more naturally. “It’s been a long road and a lot of work since my days in my village, let me tell you,” says Puck, “there were two farms and four goats between them.” He still makes a trip there once a year or so and takes time to reflect on all he’s worked for and accomplished.
Today, Puck is at Detroit’s Wolfgang Puck Grille signing copies of his new cookbook, Wolfgang Puck Makes It Easy, for a long line of dedicated fans of all races and ages — in a way it's wild. I’m taken aback by the loyalty of his fans and realize how much it fuels the man to keep traveling the world … like the rock star he is. “I’ve been very lucky to have such great customers, which is why anytime I go to any of my restaurants, I spend a lot of time going to every single table and talking with every single person on a very real level.”
During the time I’m sitting across from Puck as we wax on Ahi tuna, splurging on ingredients, his hand in design and music in his eateries and catering the Academy Awards, he’s approached countless times by regulars of Wolfgang Puck Grille who thank him profusely … and he’s doing the same. Lest we forget the customer is king and while, at this point, no dish may do so, those who dine at Wolfgang Puck's restaurants still humble the man.
More than likely, Puck will be off to another city doing the same thing he’s doing today. Monotonous? Not even close. “I always feel as passionate about cooking and setting up restaurants as I have since I opened Spago in the ‘80s. Nothing has changed except for the innovation of style in food and décor. Passion is what it’s all about, if it wasn’t there I’d be with my family every single day, not living in planes and hotels.”
With his zeal, warmth and sincerity, Puck rekindled my fire for getting creative in the kitchen. That said, I’ll be seeing Puck again very soon — not in person though, but on his plates, in his concepts and with every bite. Take it from me, there’s a big part of Wolfgang Puck at his Grille within the MGM Grand and you can get a good sense of the man from the interaction with their perfectly pleasant and professional staff and the masterful skill of Executive Chef Marc Djozlija. Thanks, Wolfgang — Bon appetit. | RDW
Wolf bite: mgmgranddetroit.com/restuarants
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