Wolfgang Puck Answers Restaurant Questions From Twitter | Tech Support | WIRED
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- Опубліковано 17 чер 2021
- Chef Wolfgang Puck, uses the power of Twitter to answer the internet's burning questions about restaurants and cooking. How do chefs learn to chop so quickly? What's the difference between a two and three Michelin starred restaurant?
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Wolfgang Puck Answers Restaurant Questions From Twitter | Tech Support | WIRED - Розваги
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Teachers: There are no stupid questions
Wolfgang Puck: "Well, Tracey, that's a stupid question"
Ajajajajjajaja!!! We deal with kids usually. The questions are stupid, but one can't tell them that, because we aren't chefs. They can allow themselves to be blunt and direct. We can't.
My university Econ prof on the first day: THEY SAY THERES NO SUCH THIS AS STUPID QUESTIONS... THERE IS. DONT ASK THEM
He followed it up by talking about/showing us slides of his horses for 20 minutes lmao
@@allana6643 lmmmaoooooooo! I mean, did he have nice horses at least?
Time stamp?
My teachers just straight up told me I was stupid
“Have a drink or smoke a joint.” Thanks, Chef. I’ll do both.
It is a good recommendation. Also I laughed hard when he said "homeboy"
I’m not even opening a restaurant but it sounds like a great idea.
I mean it’s Wolfgang puck who are we to argue
Cocaine will do
@@valideno9592 Um I don’t think that’s ever helped anyone relax and not have a nervous breakdown. If anything it’s contributed to plenty.
I love how the solution to “how do I present my food better” was quite literally “IDK, throw some flowers on there or something”
That and it still looked messy
Lmao yeah that was such a weird demonstration
Yea I thought that demonstration wasn’t that great, I’d probably prefer the dish without the flowers
Presentation is overrated. Flavor is most important.
@@DarkAngelEU the question is literally about how to improve your presentation
If you settle a lemon, a great cheesecake and a chocolate soufflé in a circle and chant "restauranteur" three times in a mirror, Wolfgang Puck will appear behind you.
And eat all three of your desserts haha
lmao
Ah- it's troo
You forget a little of your blood
How to summon Wolfgang Puck 🤣🤣🤣
"Why do chefs wear tall hats?"
I'm guessing it's to hide the rat controlling their movements in the kitchen but I could be wrong........
Why am I not surprised someone made this comment? 😂😂
Life isn't complete without Pixar references
You might be on to something here....
Because they sweet blood
Because they look cool
"Its so simple"
~Dual wields automatic salt and pepper grinders for the salad
😂 😂 😂
Those things were like “BZZZZZZ”
So simple guys just make a perfect looking steak and vegetables
That was a next level move tbh
@@rowanw1312 The food makes itself look good. You present nature on a plate.
Grind akimbo
I can’t wait to put edible flowers all over my morning Cheerios
LOL. This commemt made wake up my wife 🤣
It will look really pretty
Lmao
🤌🏽
Omg I wanna do a photo series on "snobby idiots" now 🤣
I think its kinda cool that Elizabeth Haigh sent the tweet about nervous breakdowns the same month she opened her restaurant, and now that her question is being answered, she has a michellin star
The beer/joint must have helped.
LOL
@@jakepullman4914And they say weed and alcohol are bad for you.
he doesn't say "you don't wanna cut your fingers"... he says "you don't wanna put blood in your chiffonnade".... what a man
Mission first mindset
Implying that there are some things you want your blood in.
@@altokia2724 Vampire steak
@@altokia2724 your body? 🤨
Love this comment thread 😂😂😂
"Melt a little butter" has the same energy as "two shots of vodka".
Holy moly it does
I don't like how right you are
SAME ENERGY
“A bit of olive oil”
1000%
He seems like such a fun person omg
“Keep calm and smoke a joint”
“Let me teach you English”
“Tracy that’s a stupid question”
“Idk what school you’re going to but maybe you should change schools”
IM DEAD
Chefs are savage
the last one tho 😂
But that is the best school lunch i have ever seen
Plus that thing about not making anyone wash dishes to pay a bill, just cos he didn't like them 😂
It‘s called Austrian humor :-)
I love how he's wearing a bracelet that says ''allergic to stupidity''
I want one
Someone: How to......
Wolfgang puck: *EDIBLE FLOWERS*
And a joint
yeah he's really a one trick pony smh
Right? I went to cooking school & flowers are NOT what you teach re: how to make food look good on a plate, ffs. Maybe on a salad or dessert, here & there, but…that’s his answer of how to make plated food look good/appetizing?? Wow.
A clean plate with a good balanced looking composition without sloppiness is all you need. Not flowers. No sprinkling the plate with herbs. No over-saucing. Etc.
Not flowers.🤦🏻♀️
Wolfgang: "You can get them at the grocery store!"
Everyone who has ever been in a grocery store ever: "Uh, no you can't?"
@@ufinc wow such a one trick pony between his 55 restaurants all with multiple signature dishes that are recognized worldwide and multiple michelin stars. what a one trick pony. lol
“well tracey, that’s a stupid question.”
we can’t take you anywhere, tracey!
GOD DAMNIT TRACY
Tracey is the reason no one can have nice things.
420th like
@@tonyrox5 603rd like already. Wow
Wolfgang was very very rude. She was asking a simple sincere question.
Regarding the white outfits, it's also a matter of cleaning. You can see the stains better, but you can also use very aggressive products to remove them. The coloring of clothes is actually fragile when it comes to cleaning grease stains, so in order to clean it regularly and keep it looking as good as new everyday, you need it to be white. This is also the reason why most hotels have white bedsheets.
Perhaps the sole comforting thing I've heard about hotel bed sheets.
I heard this being the reason why in old times people had white undies as well. Our layers have changed tho, so that's also why what would be considered undies back then (t-shirts, shirts,..) now have color.
@@danielleanderson6371 it's why they feel so funny, they have been bleached a million times.
@@danielleanderson6371 they’re bleached aggressively so nothing to worry about
I like that his answer to restaurant cardinal sins was more for the workers than the people trying to go to a fancy place. You’re supposed to make everyone feel welcome there regardless if they’re rich or not.
As someone who has always wanted to try to go to a fancy place but is scared of being turned away for not looking like I fit in, that’s really comforting 😂
I agree! However, I do think he should have mentioned proper etiquette for the diners as well, which is also very important. For instance, dress nicely and not in some sloppy workout clothes, because it shows respect.
There are some great books by Ruth Reichl that you might enjoy on this subject. She was a NYC food writer who disguised herself and went to the fanciest restaurants. She's a hoot!!
@@e.s._berry thanks for the rec!! I’d love to read her experiences 👀
Garlic & Sapphire is the one I'm thinking about. Enjoy!!
Never in my life did I ever think Wolfgang Puck would tell me to smoke a joint lol.
Lmao exactly what I was going to say....
Well, it is the restaurant industry.
Ya know I'd believe it if it were Gordon
Well he did talk a lot about Greens in the video and marijuana is green so it makes sense LOL
I never thought I needed to hear it, but I’m glad I did
“I have to teach you English, I’m an English professor” KILLED me
I couldn't tell if that was a joke or not when he said it, however, I noticed he never once misspoke or skipped a word when reading the questions. Either way, it was a great video.
@@MrSkeazy His English is perfect. He just has an accent. Getting rid of an Austrian accent is really hard
@@drcashmoney7507 yes especially as an adult
Wolfgang puck moonlighting as an English professor is really funny
I love the answer to the fine dining question. Nouveau rich, and those who operate in the world, think class is about being rude, when it's the exact opposite. Condescension is how you show you don't belong.
So true. Went to a fancy restaurant for my birthday, we got snubbed by the owner's daughter for making a joke! These kind of places don't deserve to be treated the way they think they should be. They had takeaway service and she pretended this was a two-star restaurant. They certainly charged as if they were, but the food wasn't on par 😂
Never going there again.
My girlfriend makes quite a bit of money and I have been to restaurants/hotels that I have no business being. Try to keep the mind set of although nice (waste$) I would still be happy/mentally healthy operating out of a tent with no material goods. Not sure if this is appropriate just thought I would share
@@jamesday7344 You are on the right path. Gratitude is everything to attaining your happiness. We've seen too many celebrities and entrepreneurs plummet into depression, drugs and alcohols while having all the money and privileges in the world.
“It does not look very appetizing. I think you should change schools.”
Man, for the average American school lunches, that one looked a helluva lot better than what I’ve seen in my time.
He's right though.
That's very sad for the average American school lunch.
nah son that was definitely the free lunch, I recognize that poverty anytime lol
There aren't any free lunches. Well, maybe in some states. In my public high school, you had to pay a minimal fee (around a buck fifty or so) for the lunch. And yeah, it sucked, although we did have a couple of choices, one of which did involve chicken nuggets that were kinda decent. The pizza was horrendous and then there was a random meal for the day you could choose.
@Crazy Eyes sounds like you got the reduced lunch. There was both a free and a reduced lunch when I was in school. Which one you got depended on how poor you were. I got the free lunch. It was the same food as everyone else.
Public school lunches border on prison food
"If it looks too easy, it was done by a professional". Love that. Definitely stealing this
Definitely quoting this! 👍🏻👍🏻
Idk if this was intentional but I really like how he said “practice makes better” rather than “practice makes perfect”
I recall my dad saying that. I’d thought it was a rarer phrase myself.
It can be a direct translation. In Dutch we say "practice educates" for example.
In Germany we say "Übung macht den Meister", which literally translates to "Practice makes the master", which is true while also not implying that it will be perfect, since there is no such thing as perfection.
@@Tymdek In Spanish we say "Practice makes the master" too (la práctica hace al maestro)
My mother always told me that she learned in Aikido practice makes permanent
"Put edible flowers in your food and people will think you're a chef." -Puck 2021
Best advice ever.
But what if you put flowers in your edible food
@@wildlifewarrior2670 your edible food is dead. 🤣
What a lovely man. My first time at Spago, he walked around the dining room to chat and shake everyone’s hand at their table. Staff even invited us to the kitchen for a mini tour. What an experience meeting a legend 🙌🏽
Woah that’s really cool!!
Your right. He is a lovely man. When I met him at his restaurant Ospero in West Hollywood, he was nice enough to talk to me and family and take a picture with us.
The fact that the staff took you for a tour of the kitchen shows how much pride they took in keeping their kitchen clean and organized. Every great chef or KM I worked under kept saying "clean as you go".
he's a nice fun guy, he told my dad ( at an event my dad was cooking at ) that " he had never seen so many steaks cooked so perfectly so quickly" and it's one of his favorite memories. we have a signed picture with him and my parents in it : D
Absolute life goals!!!! Meeting Wolfgang Puck would be amazing!!!
I almost became a pastry chef, but that 4am start time said no. 😂😂😂😂
Can i have free food
That's such a great story!
What a kind soul, he seems really sweet.
Bet you'd touch his sausage roll if he asked.
I asked my 23 yr old daughter who she would most love to meet & she said Dolly Parton and Wolfgang Puck! I emailed him & he sent her an autographed photo for her college graduation. Next up...Dolly! LOL She is gonna be an English teacher too! Thank you Wolfgang!!
knowing how lovely dolly is, she might just answer your daughter too!
@@MoMo-xx8to I'm gonna try! :)
"Do you have any tips on presentation?"
Wolfgang: _does a whole cooking segment_
Wolfgang is the embodiment of doing what you love for a living.
Liz Haigh who tweeted about nervous breakdowns when opening a restaurant is a Michelin star chef already. She owns Mei Mei in London.
That’s uncle Roger’s friend!
Finally someone who knows Liz Haigh
How nice! She has grown so much!
London. May as well be working in johannesburg
Haaaaiiiiyaaaaaaaaaa
If Wolfgang Puck revamped American school cafeterias, society would have flying cars and Maglevs in every city...and All Star would be the American national anthem
It's been tried. Kids don't like "weird" food. i.e., something they've not had before.
@@brokenrecord3523 It also costs money that governments aren't willing to put toward funding the school.
@@brokenrecord3523 not the case in other countries
Why are American school cafeterias so weird. In my country we have like 8 stalls in a canteen and we can just buy whatever we want. Kind of like a mini marketplace vibe
@@Mongalingalong Cost and lack of caring.
I adore his Austrian accent. If he narrated an audiobook, I'd listen. 100%
Yes! Exactly why I was thinking!
“Wegetables “ ... perfect!
Being German I couldn’t stop questioning "Is he German? He’s called Wolfgang but he has a peculiar accent…" I even thought he might be French but Austrian explains it :D
@@nicklas7377 I'm French and I was confused about his accent too, I thought he was german
@@nicklas7377 Considering he spent his younger years in France studying to become a chef, I think it's safe to say that the accent creeped in a little. Sometimes he sounds Austrian, sometimes he sounds French. I really like it!
I met Chef Puck 2 days ago at the Pendry Hotel in West Hollywood at his restaurant Ospero. Chef Puck was going around the restaurant to all the customers to greet them and ask them how was the food. When he came to me my family's table, he was very nice and even talked to us for a little bit. Chef Puck is a very nice person and never forgets his humble beginnings.
Gonna start leaving those 3 desserts out and see if Wolfgang shows up like chef Santa
If He really come I will have the time of my life followed by ultimate nervous breakdown when He taste the dessert
LOL
"All I want for Christmas is for Santa to stop asking me to make omelets"
Instead of leaving presents he puts edible flowers all over your kitchen
@@Lichen8404 hahaha, ikr!
This guy doesn't seem to sugarcoat much, except for his souffles... I think.
Try, creme brulee
"That's a stupid question."
I mean he is Austrian pretty common in German/Austrian culture to be direct
Soufflés aren’t sugar-coated. Delete your account.
@@moldveien1515 Never heard of that
"With a little luck, you can go on television."
True 20 years ago. Don't think it's true today. UA-cam and the internet have really closed that gap.
Great info!
Okay, what I liked most about his responses was how he was all about the food, and taking care of the customer. And that steak looked SOOO good...
I think, in addition to what Wolfgang said, chefs wearing white has the same reason as doctors wearing white. You can wash a batch of white clothes at very high temperature, so back in the day when washing soap wasnt as potent white was the easiest to wash.
Plus you can bleach white clothes without messing them up.
Also white easily shows if something's been spilled on it and you know it's dirty and not to be used
I also imagine it has to do with presentation. If you see the chefs wearing white, but they're still clean, one is more likely to think that they know what they're doing.
and fresh, clean white symbolize hygiene
You're correct. In culinary school, we are taught this. It's whute because it used to be the one color that could tolerate the harsh products they used and the temperature at which they used to boil them to clean them
At first he came off as really pretentious to me but then I realized this guy is just really experienced. Listening to someone who is an expert in their craft can someone come off as pretentious but really, they’re just passionate. It’s something to admire.
He's pretty chill. He also does cookware products and they're top knotch, I can't recommend higher.
He is really one of the best ones. Cooking for the Oscars for decades already but down to earth and not dramatic or something. A wise but funny chef.
@@AsianBM55 I agree with you. I guess he doesn’t want the negative connotation of being a celebrity chef as if that degrades the profession. He literally said, if you want to become big, get on a TV show lol
"When you're good at what you do, candor will be mistaken for arrogance"
He's also mad blunt, even by German standards. Pretty sure that's a chef thing, most people I've met that worked in kitchens are similarly blunt.
I'll always remember the first time I was taught how to use a chef's knife.
The head chef that was showing me how to cut a onion proceeded to immediately cut his finger during the process and merely remarked nonplussed while grabbing a towel for the blood "Don't cut like that"
Honestly, sounds like a great way to teach.
the gentleman here knows everything about hospitality. I've worked in fine dinning restaurants for almost 8 years. Been to the best restaurants in Greece, top 5 or something. Only in the best of the best we have people like him managing the team. All the bad restaraunts do the thing he says about people looking down on customers etc etc. We know that the customer is "always right", you never correct anybody, you just serve them and prounounce something the right way without being cocky !! Chef, I'm glad people like you still exist to this day !!
He pronounces “school” like Megamind. I love it
Me: School lunch looks like a tasty bite
WP: It does not look very appetizing
Me: The school lunch s*cks
He pronounced it how the word is said in the German language. ☺
Jesus loves youuu
@@proudtobeachristian286 why would he love me? I am not a middle eastern jewish guy.
@@CoronaVirus-fu3zl God loves everyone no matter what bc He created us all, and He has lived us since before we were born
I love how instead of saying, "You dont want to cut yourself" he says, " we dont want blood in our food" priorities.
Chef is not only answering the questions but giving us a free Master class lecture. Amazing.
I ate alone in your steakhouse in Manhattan in '19 (was brought in by "steakhouse" not your name, found out who you were later,
just wanted a NY Strip for the NY experience), felt out of place to start with but was made to feel welcome and had an amazing experience. It was also the most expensive steak I've ever bought but was more than happy with the price because the food was amazing, service top notch and entire experience was worth every penny
That's really wonderful.
How much was the steak?
@Tianna $65 I think. Plus the trimmings on top of that too
Sounds lovely😻
“If it looks easy, it’s done by a professional”
Wow that was surprisingly deep
Peeing on the street looks easy. How much do you think it pays?
I guess I'm a professional
Was lucky enough to be invited to a dinner party he was catering. Genuinely the nicest, sweetest, and most generous people I have met. And the food was outstanding. He literally took me by the hand and piled my plate high why explain everything he made. Then brought an entire tray of mini desserts for me. So cool.
He sounds like such an angel
I went to the opening of his Vegas restaurant at the Mandalay Bay! He is LOVELY and the food delicious!
I didn't know the Punisher met Wolfgang!
Wow! I knew he was great, but I didn't know he was more than one person!
did you wake up in the morning mate or are you still living in the dream you made up
I really love what wolfgang said,especially about eggs and soup,the perfect egg test your handling,timing and heat control,and the perfect soup test your knowledge of ingredients,timing and heat control too.
I usually cook to destress,and a good egg dish and some hot rich soup can be made with some skill and less than 5 ingredients.
I love that "If you have anymore questions, just find me at my restaurant and ask me!"
That's a good chef.
Shoutout to Cutting Board Catering co for getting Wolfgang to say "My homeboy"
Lmfao
I like that he mentioned the omelette thing. Many years ago I took culinary classes when I considered trying to become a chef, and an instructor I had emphasized the importance of a good omelette for restaurant interviews. Glad to know I wasn't led astray in that
How did your culinary career turn out? Genuinely curious
@@Irregular_maintenance I never ended up pursuing it as a career, I got different certifications for the industry but the idea of cooking for strangers kind of lost its appeal.
It sort of depends on the restaurant, but I have a short list of common and simple foods that I can use to rate a place in regards to going back or ever recommending it to others...
Omelette and cheeseburger are at the top of that list. If you can't manage one or both of those without much pretense or complication, then you need to stop cooking... at least as a "professional".
I consider myself a reasonable culinary artist, but certainly not a chef. I've held my own handily in a variety of professional kitchens, but I've never taken a class... I've only ever picked it up as I went along. It's not exactly my first career of choice, but when a griddle operator can make double minimum wage, it's a handy skillset to have. ;o)
aahh.. the Dev Patel film taught me that
Omelets are a hit or miss. I prefer no brown at all. I still think its used as chopping block in culinary competitions
Excellent video! You can see he knows what he's talking about. I liked his answer about "capital sins at a fine restaurant". I thought he was going to tackle clients´ mistakes like asking for ketchup or well done steaks. It is all about a good experience. I am often asked about wine, though I am not an "expert". I always answer along his views: don't be afraid of trying different things but in the end you will find what you like, and it doesn't have to be the priciest or the most awarded product. Snobbery is the enemy of a great dining experience!
Years ago I took a wine class with an amazingly down-to-earth teacher whose main theme was to order what we liked, not what was supposed to be good or go with a specific food - even though we did learn all of that. At the last session she went around the room and summarized what she learned about US. She told me I had a great talent for identifying grapes, but I had a tacky palate. hahaha I still prefer sweet German wines so new there should be seeds at the bottom of the glass!
You mean steal ala trump?
For sure! Anyone, even the most inexperienced cook, can make a rare steak. But to do a good job on a medium-well? THAT takes talent.
I liked his answer too. He's thinking about how his customers are enjoying their dinner, not fussing about their etiquette.
I only drink dessert wines. I have read about wine pairing and tried drier wines with recommended foods, but I only like sweet wines. Snobs would say I have lowbrow taste🙄
What a legend. He's on the world stage of chefs, but speaks to the heart of a common modern people.
I was really happy to hear chef puck is okay with people eating alone. I really enjoy eating at resturants alone, especially when its something im really looking forward to eating. like him, I love to just focus on what im eating.
Its nice to know its not frowned upon by the resturants...
I also don't understand the anxiety some people have about eating alone in a restaurant. If other people in the restaurant who aren't eating alone have their attention on you as you eat alone, you are by far the most interesting person in the restaurant.
@@Siansonea i think the problem most people feel is like they're wasting restaurant space by taking an entire table for themselves, like spendong an entire night in a bar with the same beer bottle, and then they feel the staff judging them. It's not really logical, but anxiety is not always logical
Yes to both of the comments above.
When I was in college in Philly, I would often eat at restaurants alone to treat myself after long weeks of studying and stress. I just wanted to relax, take my time, enjoy whatever dish I wanted, and not have to hold up a conversation.
But every time I walk in with the, “Table for 1, please”, more often than not, the wait staff would give me a strange look (in this part of the city, young students usually eat at restaurants in groups or as couples/dates).
I’ve had male waiters bring me to tables and ask me, “Hey, you want me to sit you by the ladies over there?” (pointing at a table of girls). And in my head, I’m just like, “Bro… I’m not trying to hook up or pick up girls… I just want to eat my food in peace…”. I just politely decline 😅.
I’ve eaten alone many times at his restaurants and I have always found his waiters offer the best service. I’ve even been offered newspapers - I feel like most fine dining restaurants would turn their nose up at this - but not at Wolfgang Puck. I’ve been most appreciative of this as I have irrational social anxiety when finding alone.
I love how easy going Wolfgang is. I imagine that he would be really pleasant company to have a dinner with and just have a normal conversation.
Unless you ask him a stupid question.
@@williammullen7504 well, nobody likes stupid questions so I don't really hold it against him :D
I know it's such a small thing, but it stands out. At 2:05 look at how he handles his towel. So comfortable and not even a thought. Showing he is so comfortable with every aspect of the kitchen and a master of his craft.
I love noticing little things like that
@@tianna1116 🤗
The job interview question? Here's a short story: my friend, a chef, who didn't speak much English, got a job interview at a high end seafood restaurant, and he spent time rehearsing some answers (his training, experience, favourite recipes...) and was so nervous because of his English.
When he showed up for the interview, he literally managed to say "Hi, I'm X" before he was handed a chef jacket/apron and a hat, and directed to the kitchen.
That was his interview, doing a 12 hour shift.
I guess language isn't an issue when you know how to cook 😂
Did he get the job?
@@Nyx773 yes he did :)
First question with "well, that's a stupid question"
I like this guy already
"have a drink or smoke a joint. Keep your cool"
Yes chef!
always have to listen to chef! *lighter noises*
*Cracks top off* YES, CHEF!
*kitchen starts burning*
Please note - he said *or* , not *and* 😄
The smile after he says that some customers are assholes is amazing!
I like when asked about cardinal sins in fine dining restaurants he doesn’t go after diners, he goes after the horrible customer service workers. It’s great that such an amazing chef realizes that at the end of the day everyone in the restaurant is a customer service worker.
Reminds me of the amazing personality Chef Morimoto had when I was lucky enough to attend a dinner he out on in Vegas 10 or so years ago.
Immediately noticed his focus went to that as well. As a lifelonger in the industry… it’s so impressive and shows so much about him.
It's probably because he doesn't deal with diners as much anymore.
Hearing him calling the twitter name "ree-shee-her" is so wholesome lmao 🥰😳🥺
I’m pretty sure his bracelet declares that he is “allergic to stupidity “😂
Without stupids he wouldn't be here. (Familia).
Wolfgang has become one of my favorite chefs because of his realism and honesty. As a chef I love how practical he seems. Thanks for taking the time for the video.
I remember watching Wolfgang Puck on Food Network when I was still in elementary school. Seeing him still successful and thriving after all these years is so great.
Back when the Food Network was worth watching with him and Elton Brown and Bobby Flay
Ya gotta have Wolfgang on again. His personality is great
Hes like a softer Gordon Ramsay
One of the better Q&A's I have seen. Nicely done.
his Austrian accent makes him funny
The advice was really good
This guy is the real deal, so nice of him to share his expertise with us.
Former chef here and early in my career, I did a few big events as one of his (event only) hired cooking staff. Each time, it seemed like an orchestral kitchen brigade. I'd never seen anything like it.
He's a quirky dude for sure. A lot of personality, as seen here.
Is Wolfgang just Christoph Waltz playing a Mike Myers character?
😂😂 now I can't unsee it. Fun fact: Christoph Waltz and Wolfgang are both Austrian
Imagine Wolfgang coming over to your fine dining restaurant and you try to show HIM how to eat the food 🤣
If I cooked for him I’d be honored.
"Wolfgang this is the last time I'm going to explain this, but you put the KETCHUP on the MACARONI"
Same here if I'd be honored to cook for Wolfgang, and if he had advice I'd shut up and take notes
"Have a drink or smoke a joint"
"Customers are assholes"
Yeah that sums up the job alright. Although as a cook you might not experience that much the second statement. At least not directly to your face.
I'd rate that school lunch pretty high. I remember back in kindergarten being introduced to school lunch, which was cheeseburgers reheated in aluminum foil. They put too much gross Kraft™ cheese so that it stuck to the foil. I had a Calvin & Hobbes moment by melodramatically unwrapping the foil as if I was uncovering a pod of alien cocoons and screaming in sloooooow motion at the horror movie reveal. Of course this moment was interrupted when I was grabbed by the ear and unceremoniously marched to the principal's office for disruption :P
How to be a Chef?
Wolfgang Puck: *Edible Flowers*
He also said Practice XD
To be fair, that question was about how to up his presentation game.
It's about presentation not to be a chef. 🤣
Yes thanks. We all see the same UA-cam joke comment as you.
I like this guy, he seems like he has a good sense of humour and a low tolerance for BS.
What a delightful, practical, direct, and funny man. He is so charming!
It is so fun to watch that clock and see how the editors put this together. Thanks for that!
Thanks, Wolfgang. Solid advice for all cooks, useful info for the economy crowd, too!
Puck just casually wearing a $10,000 watch while he chiffonades basil and sprinkles flower petals on lettuce lol.
The oven behind him is worth more than the watch :)
He’s not a regular chef, he’s a fun chef
When I was in school we would be graded 20% on how we clean as we go (dishes and utensils and surfaces) and another 20% for timing things out correctly. That’s hugely what being a chef is about
God I love his accent. So much.
Also I love how blunt he is..
"Well Tracy.. That's a stupid question.."
"Well, I think you need to keep your cool, have a drink, smoke a joint, whatever you need to do" lmao..
“…practice makes better.” Love that!! This guy seems so thoughtful and intentional with every answer including that important and realistic tweak on that timeless adage. Respect earned…and I’ve never tried anything of his.
so you're telling me that all that's between me and a chef's appearance are some edible flowers
And a joint
flowers have nothing to do with the chef's appearance. It's about the presentation of the food prepared by the chef.
and an omelet
I loved your answers. When I lived in Chicago, I traveled a lot for business and made sure I could grab a breakfast pizza at your restaurant at O’Hare! Loved it.simple and delicious.
Love wolfgang. He's so humble yet always the professionals.
I absolutely hate the Celebrity Chef craze. It totally ruins working in a kitchen when everybody wants to be Gordon Ramsey. I was there for the 'transition' when he was starting to get more exposure; it's not at all like was before, you know, when Chefs actually respected their Cooks. I just want to cook good food and get better at my craft. If you start cooking because you want to be famous, you're doing it for all the wrong reasons.
I agree... im in your shoes as well, all i want in life is just a beautiful farm to table small cover place where passion is the key. that's my dream
That sounds awesome! Best of luck, hope everything works out.
@@MercenaryTau I would love to go to culinary school. I want to improve my cooking and baking skills.
To be fair, Gordon is also a fantastic chef. It’s the Guy Fieri types that bother me.
I love how he's like hey lemme show ya and demonstrates things
This is my first time seeing this man and I now love him and need to go find everything he has ever done or been a part of
14:13 having dinner alone with maybe a small magazine or your phone is one of the sleekest things you can do on a (solo) trip before and after. love it. and you can really focus on the food.
Never knew how likeable this guy was! So friendly and straight forward and humble.
“If you give me these three desserts, I’ll come to your house”
It's like saying Beetlejuice three times
@@georgewang2947 LOL!
What an elegant and classy guy 💞 He’s a nice guy in real life too. I know someone who works in the hotel industry and Wolfgang was staying there he always treated the staff with respect.
For such an icon in his field, Wolfgang comes off as incredibly personable. Gordon could learn a thing or three.
Whoever was transcribing his answer to tweets spelled “palate” incorrectly
I noticed that too! Even though the original question spelled it correctly
Same here
Nerds but i saw it too
It’s written in French for some reason.
The answer to everything- *edible flowers*
If someone servers me flowers on my plate we fighting
works for me
and if you're nervous, smokable flowers
And a joint
its always wonderful watching a master talk about something they love, wolfgang has been cooking food longer than i've existed but he still seems so passionate about it
This might be the 3rd time I’ve seen an extended video of Chef Puck. Surprised at how entertaining and engaging he is.
So Wolfgang just answered Mike Posner's question? The collab that I never thought could happen.
Flowers on a dish are like lighting in an art piece (the non-edible kind, of course). Without it, it can look okay or even pretty good. But with these properly laid throughout? Gorgeous
"take a drink or smoke a joint, whatever you need but calm down" Every kitchen cook nods in agreement
I used to watch him when I was very little. He and Alton Brown made me so interested in all facets of food! I think that love of learning about food saved my mental health when I discovered I had celiacs in my first year of university.
6:26 I couldn't agree more, alot of times I go back to a restaurant not just for the food, but for the hospitality also, and if the staff is not like that, I won't go back even if they serve the best food