From rags to riches

First, I just could not relate with our current topic in English class “food“. I always had to think about things like a balanced diet or anorexia. However, while writing my food magazine article the famous chef Wolfgang Puck comes to my mind. He comes from Austria, or more precisely from my home province Carinthia and you will not believe it, but he is one of my relatives – okay we are very distantly related… He is the son of a cousin of my granny or something like that, but this doesn’t matter!

I chose mister Puck to be one of my post-topics, because for me he is the best example

Wolfgang Puck began cooking at his mother's side as a child. She had her own restaurant in Carinthia. In the following years he worked in several restaurants in France, among them some of the most renowned restaurants in the world. In 1975 Wolfgang moves to Los Angeles and begins working at Ma Maison, a quality hotel chain.

 “Cook from the heart and with love.”

 

 In 2006, he opened his first restaurant and soon earned a prestigious Michelin star. Wolfgang Puck has changed the way Americans cook and eat by mixing formal French techniques and California-influenced aesthetics with the highest quality ingredients. His dynamic personality and culinary brilliance soon became a magnet for the rich and famous in Hollywood.

 I am sure that mister Puck is one of the most famous Austrians in Hollywood, especially because he prepares the buffet for the Oscars every year. Everybody starts from scratch, but when you really want to reach your goal you have to have a lot of stamina.