Award winning celebrity chef, Wolfgang Puck, on his visit to one of the agricultural farms in the Kingdom
Even with his own cooking, the talented chef says that every time he looks at a recipe, he can already taste what the different ingredients will taste like when put together, and according to his preferences, he adds or removes ingredients. Noting, some of the hardest dishes are often the simplest ones as they have to be cooked just right.“ If i cook a fish dish with a lot of sauce, then it is not as difficult since the sauces will take over; but the very simple dishes are more challenging since you will always taste the flaw if they are not cooked properly” he says. A connoisseur of the simpler dishes himself, Chef Wolfgang Puck says he still prefers to go to the farmer’ s market to pick out fresh ingredients like spinach or a freshly caught fish and create a simple hearty dish rather than indulging in a luxurious dish like caviar. Having lived in the USA for a long time, Chef Wolfgang Puck says his own taste palate has also seen an evolution wherein he now prefers a spicier meal than before, due to the influences of
Chinese, Mexican, Thai cuisines and likes to incorporate that into his own traditional Austrian dishes, such as the Goulash. Chef Wolfgang adds that though it is important to enjoy a hearty meal, for him health and food go hand-in-hand and it is mandatory to take into account portion sizes when enjoying a meal as well as engaging in physical activity to stay fit. Encouraging the intake of more greens and fruits and smaller portions – especially of heavier meals such as steaks – Chef Wolfgang says food for the body should work as both nourishment and preventive medicine.
Focusing on evolution not just on the menu but also taking into account the potential growth of his team as well, Chef Wolfgang Puck says it is important to also have his chefs try and take different approaches to a cuisine to help them learn and evolve. Maintaining a home-grown approach to fostering talent under Chef Wolfgang Puck, he says that those who join his team tend to stay as they ensure that everyone advances together.
Chef Brian Becher, Chef Wolfgang notes, has been with them for 10 years and crediting Chef Brian on his expertise in Asian cuisine, Chef Wolfgang adds it is necessary to also further challenge him as part of the growth process. He adds one of the key factors to maintaining a strong team is to show kindness towards the staff, and adds“ if i am not happy with something done by one of my staff, I would not criticise them in front of the team. Instead i would take them on the side and explain to them how to improve it.” He says this approach also pushes the Chefs to excel, opening up many opportunities for them across the Wolfgang Puck network of restaurants where they could one day even become partners. He says it is mandatory to give the chefs a push which would not only improve their skills but also creates a space for culinary innovation to ensure guests are treated to new surprises every time they go to one of his restaurants.
110 Perle APRIL- MAY 2017