Wolfgang Johannes Puck, born Wolfgang Johannes Topfschnig, is a famous chef. He was born in the country of Austria. His father, a butcher, left Maria, his mother, before he was born. Interesting, his mother married Joseph Puck, who loved Wolfgang as his own and adopted him. This is why he carries the last name, Puck. As a child, he spent many moments together with his mother, which created his love of cooking. Wolfgang’s mother was as a pastry chef in their town and worked in a local restaurant. He spent many hours with her, watching her perform culinary magic.
Realizing the love of cooking that her son was developing, Maria thought it would be a great thing for him to receive the proper training to become a chef. At the age of fourteen Wolfgang was in cooking school, training with the best. Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence was one of many people he was fortunate enough to be an apprentice. He, also, worked in other French restaurants, which includes Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence. With the encouragement of his friend, Wolfgang left Europe come to the United States to get more experience and exposure at the age of 24 years old. When he arrived, he landed a job in Indianapolis at La Tour, was a special-occasion restaurant that served classic French cuisine restaurant on the 35th floor of what is now called Regions Tower. This restaurant is now closed. Puck only stayed there 2 years before heading to Hollywood, California to work as a chef and part owner of Ma Maison.
In 1982, Puck opened his first restaurant, Spago, which, for 18 years, was located on the famous Sunset Strip in West Hollywood. He served...
... middle of paper ...
...Wolfgang Puck Soups, Stocks and Broths, Ready to Drink Coffees and Wolfgang Puck All-Natural No-Stick Cooking and Baking sprays.
Wolfgang Johannes Puck, a no-quitter, has made his dream come true. He has taken what his mother knew and shared with him making him a well-respected chef, restaurateur and businessman. With a dream in his heart and encouragement of a friend to follow his dream, this famous chef has built three companies under his name. They are Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. These accomplishments, however, have not made him a non-caring person but one filled with compassion for others. He has given much by being very involved in organizations to better help the public at large. Some of these programs help feed the elderly; children’s diabetes; and many cancer foundations around the world.
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
A friend, Walter Murphy, told him to get into the food business. "No matter what happens, people have to eat," he said.
... Nestle’s quote, Bittman makes his editorial plea to ethos, by proposing proof that a woman of reliable mental power of this issue come to an agreement with Bittman's thesis statement. Bittman also develops pathos in this article because he grabs a widely held matter that to many individuals is elaborate with: "...giving them the gift of appreciating the pleasures of nourishing one another and enjoying that nourishment together.” (Mark Bittman) Bittman gives the reader the actions to think about the last time they had a family dinner and further imposes how these family dinners are altogether important for family time. Therefore, Bittman did a magnificent job in pointing into the morals of his targeted audience and developing a critical point of view about fast food to his intended audience leaving them with a thought on less fast food and more home prepared meals.
In the documentary, Food Inc., we get an inside look at the secrets and horrors of the food industry. The director, Robert Kenner, argues that most Americans have no idea where their food comes from or what happens to it before they put it in their bodies. To him, this is a major issue and a great danger to society as a whole. One of the conclusions of this documentary is that we should not blindly trust the food companies, and we should ultimately be more concerned with what we are eating and feeding to our children. Through his investigations, he hopes to lift the veil from the hidden world of food.
In February 2010, a remarkable chef and speaker, Jamie Oliver, presented himself to a TED (Technology, Education, Design) audience as ruthlessly real and charismatic. In his speech, “Teach Every Child about Food” he shares powerful stories of his anti-obesity project and makes the case for an all-out assault on our ignorance of food. Jaime Oliver’s speech aims to alter the perspective of Americans and their decisions about food and its effects. Since then, Oliver’s TED talk has been viewed across the nation and brought a reality to the issue with food education. Jamie Oliver successfully utilizes ethos, logos, and pathos to portray his belief that without the use of food education, America and its children will fall under the weight of its own obesity.
Wolfgang Amadeus Mozart was a born child prodigy. He was Born in Salzburg in January 27 of 1756. He was the son of Leopold Mozart. He for years since his birth has he inspired and amazed people of all ages with his work. He was the greatest composer of his time.
The movie Food Inc. was made possible by the director, Robert Kenner (“Filmmaker bio”). Kenner dedicated over six
Wolfgang Amadeus Mozart was born in Salzburg, Austria on January 27, 1756. He had a mother and father who were musicians, Maria and Leopold Pertl Mozart, as well as an older sister, Maria Anna. Leopold wanted his children to be influenced by music and began teaching his daughter piano at age seven. While they practiced, three-year-old Wolfgang watched and was able gradually to recognize and play music.
“Out of every $1.50 spent on a large order of fries at fast food restaurant, perhaps 2 cents goes to the farmer that grew the potatoes,” (Schlosser 117). Investigative journalist Eric Schlosser brings to light these realities in his bestselling book, Fast Food Nation: The Dark Side of the All-American Meal. Schlosser, a Princeton and Oxford graduate, is known for his inspective pieces for Atlantic Monthly. While working on article, for Rolling Stone Magazine, about immigrant workers in a strawberry field he acquired his inspiration for the aforementioned book, Fast Food Nation: The Dark Side of the All-American Meal, a work examining the country’s fast food industry (Gale).
In the story, the cook is described as making incredible dishes “Make good thick soup and bake a tasty pie” (394) He wears his name of cook well, enthralling all who sample his food with its captivating flavor. Comparably, Gordon Ramsay is perhaps the most well-known cook in today’s time, famous for his proficiency in the art of cooking. Yet although they are similar in their capacity to create spectacular dishes, they are incredibly different in the way they run their kitchen. While Gordon Ramsay follows strict sanitary procedures, the cook could care less about sanitation. “He had an ulcer on his knee”. Despite the fact that he is sickly and has an open, festering ulcer infecting everything it comes in contact with, he continues to serve his customers, paying no mind to their health. Gordon Ramsey would never even contemplate engaging in such abhorable scamming of the general public, and would undoubtedly openly frown at this selfish , disgusting
Burger King is an American fast food chain that was founded in nineteen fifty-three as instaBurger King. It was originally founded by Keith J. Kramer and Matthew Burns. After running into some financial problems along the way InstaBurger was no more. In nineteen Fifty-Four David Edgerton and James McLamore purchased the company and renamed it “Burger King”. Over the next couple of years ownerships were changed a couple of times to make sure the company was running at its absolute best. Its headquarters are currently located at 5505 Blue Lagoon Drive, Miami-Dade county, Florida, United States. The nineteen seventies were considered the best time for Burger Kings advertising, using short commercials displaying their food that just looked to eat
Austrian cuisine is strongly influenced by its neighboring countries Italy, Hungary, Bohemia, Germany, the Balkans, as well as the former Austro-Hungarian Empire and wars in the Austrian regions. While most people only think of Viennese food when thinking of Austrian food as a whole, there are distinct differences in the different region’s traditional dishes. The following will explore the popular dishes of these regions, as well as their influences.
The hosts come to our table and escort us to the buffet. The buffet is set up in a different room adjacent to the dining room. A long table is covered with a white table cloth. Large white plates start off the buffet line followed by multiple silver chafers. I pick up my plate and make my way down the line. Apple roasted pork shoulder with pan jus fills the first chafer, with beef tenderloin in the next. As I continue, I scoop garlic whipped potatoes onto my plate along with bacon maple balsamic Brussel sprouts. Continuing with the exceptional staff, bus boys line the room making sure the chafers never run low on their content. I head back to the dining room anxious to begin devouring my
It takes a lot of hard work and dedication to be a chef. However, if one has a passion for cooking it will pay off. I am a creative person and cooking has endless possibilities of creativity, such as the way you make it and the way you plate it. I want to become a chef and hopefully open a restaurant one day. To do that, you need to learn the basic skills. Julia Child once said, “No one is born a great cook, one learns by doing.”
By 1939, the recipe was already perfected and the Colonel had expanded his restaurant to accomodate 142 seats. This was a fairy large restaurant, the size is equivalent to several tennis courts.