Wolfgang Puck

Article Abstract:

Chef Wolfgang Puck finds that the best ingredients from the right places at the right time of the year are the most exciting foods to work with, and his favorite part of cooking is going to the market to select these ingredients. He eats throughout the day at his restaurants tasting everything and does not really eat meals at home. Cooking is not simply a visual or a performing art because the chef must try to please many senses and not just the sense of sight. He feels that his California cuisine is an appropriate response to the many cultures that are present in Los Angeles.

Puck, Wolfgang

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Jeremiah Tower

Article Abstract:

Chef Jeremiah Tower believes that some chefs become to intellectual in their recipes and fail to preserve the clarity and strength of individual flavors. Cooking need not be minimalist, but the chef should know when to stop working on a dish. He acknowledges that the dishes he develops often appropriate different elements of other cuisines. His training as an architect does influence the way that he cooks but not the way the dish is actually presented to diners.

Tower, Jeremiah

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Daniel Boulud

Article Abstract:

Chef Daniel Boulud sees cooking as a performing art more than a visual art because of the emotional quality of creating the dishes. He finds cooking at home more relaxing than doing so at his restaurant because running a restaurant requires being responsible for his employees and for his patrons' satisfaction. His favorite ingredient is tomatoes, and he considers good wine and bread essential components of a meal.

Boulud, Daniel

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