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Downloaded from
YTS.MX
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(birds chirping)
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Official YIFY movies site:
YTS.MX
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(indistinct chatter)
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-Welcome.
-WOLFGANG: How are you?
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-Long time no see.
-We all got gray hair, all of a sudden.
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-And how did that happen?
-Yeah. You lost weight.
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-I want to look like you.
-(laughs)
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MAN 1: Oh, have you had this one yet?
Oh, it's excellent.
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Mmm.
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MAN 1: Restaurant business
is a tough business.
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Yeah, to stay in business
is not easy because you have to change.
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You have to work more so now than ever.
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You know, before,
the world was moving slow.
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-It's moving too fast now.
-Now it's like in overdrive.
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WOLFGANG: I don't like to talk
about the past too much
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because I start thinking
how much time is there left.
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At my age now, I probably should say,
"Wolfgang, slow down and take it easy."
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But it's quite the opposite.
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Mmm.
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As a younger chef, my mentor told me,
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"Wolfgang, you're gonna have
many opportunities out there.
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But the opportunities
are just like trains in a train station.
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You have to grab and hop on one train
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and, hopefully, it takes you
in the right direction,
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hopefully, it takes you
where you want to go."
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And that's really how I've lived my life.
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Ladies and gentlemen, our next guest
is one of the great chefs of the world,
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and his restaurants
are some of the finest on the planet.
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Please welcome our own friend,
a fine chef, Wolfgang Puck.
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(audience applause)
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Wolfgang, without a doubt,
was the first celebrity chef.
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Hello, everybody. How we doing, all right?
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Oh! Look how beautiful.
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NANCY: He has so many restaurants
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and so many
different types of restaurants.
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All the products
that he has on the shelves,
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you know, I can't even keep up
with them anymore, to tell you the truth.
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Mm.
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(lively music)
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WOLFGANG:
Hello, good afternoon, are we ready?
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ALL: Yes, chef.
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All right, what are we making?
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EVAN:
The biggest misconception about Wolf,
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is that he is just a celebrity chef
and like can't cook.
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Okay. Are you finished
with the agnolotti or what?
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EVAN: But nothing could be farther
from the truth.
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Good, yeah.
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The Mt. Rushmore of California cuisine,
Wolf's right there in the middle.
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EVAN: He's a founding father
of the way we eat in this country.
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The biggest restaurant
that everybody knows, Spago, Spago, Spago.
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When Wolf opened Spago,
he changed the way Americans eat.
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RUTH: He put pizzas on the menu
in a fancy restaurant.
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And that was revolutionary.
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Put them on the fire.
We need for 20 people.
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One of the big innovations
to come out of Spago was the open kitchen.
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LAURIE: It elevated the chef
because what is going on in the kitchen,
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is as important as who is in those seats.
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-I'm gonna go in the dining room, okay?
-Yes, chef.
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-I'll see you in a few minutes.
-All right.
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Hello, how are you? How are you?
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EVAN: Wolf brought the chef into the
limelight as someone to be talked about,
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someone to be written about.
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He changed the perception in the public
for what a chef is.
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You know what you have to try for sure
is our agnolotti with truffles.
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His life,
it's about embracing the possibility.
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RUTH: Taking every opportunity
that you're given and going with it.
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Wolfgang doesn't have an end game,
maybe that's why he's still at it.
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NANCY: He hasn't figured out
what that end game is.
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(birds chirping)
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(doorbell ringing)
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(Christina in German)
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(in German)
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(sizzles)
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(in English)
My cookbooks here, look at that.
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Almost all of them, huh?
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-CHRISTINA: Yeah.
-Oh, you have all of them.
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I have all of yours, yeah.
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Wow.
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WOLFGANG: As a kid,
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the kitchen was the only place...
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where I felt safe.
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(tranquil music)
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WOLFGANG: I grew up really poor.
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We didn't have running water in the house.
We didn't have a toilet.
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But on Sunday for lunch, I would help
my mother make wiener schnitzel.
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Maybe some mashed potatoes.
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It was like my favorite thing to do.
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(Christina in German)
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(in English)
RUTH: Wolf was illegitimate.
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His mother was a villager
in this little town in Austria.
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After she had Wolf,
she married a coal miner,
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who was really abusive to Wolf
and Wolf's sister and Wolf's mother.
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WOLFGANG:
Life with my stepfather was really rough.
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He terrorized us.
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He would say you are so lazy.
You are good for nothing.
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His voice really got into my head.
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I remember being like eight,
nine years old,
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and he would come home drunk,
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and say, "You go in the forest
and pick your stick."
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I felt like something in my inside
was shrinking.
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And I said,
"You know, I want to get out of here."
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(audience cheer)
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Hello, I'm Wolfgang Puck.
I'm here on the world-famous red carpet,
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celebrating Hollywood's biggest night,
the Academy Awards.
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-Congratulations.
-Thank you so much.
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Great food. Great food.
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REPORTER 1: This is a preview of the food
that Wolfgang Puck is preparing.
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This is our chocolate Oscars
which are covered in 24-carat gold.
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Some good news, they found Nemo.
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(audience laugh)
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The bad news, he's in one
of Wolfgang Puck's puff pastries.
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(indistinct chatter)
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RUTH: When I first started
writing about food in the '70s,
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being a chef was a blue-collar job.
It was a terrible job.
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People knew who owned the restaurant.
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They rarely knew who did the cooking.
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And Wolf changes that in a really big way.
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MICHAEL: When he opened Spago,
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Wolfgang Puck did something
that no one had ever done in the past.
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Celebrities loved going there.
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I was a young agent in the '80s,
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every time I would call a client
and give them a choice of where to go,
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choice one, two, and three was Spago.
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(upbeat music)
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The restaurant opened at six o'clock
and it was packed from six o'clock,
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and the last reservation was at 11.
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JANNIS: I would look at the reservations
and I would assign the tables.
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There were about two dozen tables
in the front room that ran along Sunset.
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The B and B-minus tables
were on the west side.
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The A tables were on the east side,
that was the prime real estate.
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I read the Hollywood Reporter
to keep up with what was going on.
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If something happened and you knew
that somebody wasn't as powerful any more,
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man, you know, they lost their standing.
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(indistinct chatter)
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JANNIS: I would put Sean Penn
on table two, Steven Segal in table 20,
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Arnold Schwarzenegger here,
Tony Curtis there,
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Tom Cruise there, Paul Newman there.
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MARK: One time Michael Caine,
Sean Connery and Sidney Poitier came in.
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They had a table of six people,
right in the middle of the dining room.
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No one around them would leave.
And that happened all the time.
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(indistinct chatter)
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RUTH: Because celebrities loved Spago,
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he got know all the movie stars
and the directors,
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and the perception of what a chef was,
was starting to change.
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Good night. See you soon.
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(bird chirps)
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That's Mittagskogel.
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So, they call it... Mittags is noon.
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And it's the noon mountain
because in the summertime,
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the sun at twelve o'clock,
it's right above it.
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See that's the little island here
where we swam out here,
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from the hotel in the back there.
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WOLFGANG: When I look back and think
about my childhood here,
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it's really difficult.
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I was starting to love cooking
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and I couldn't wait
to get out of the house.
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So, when I finished school, when I was 14,
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my mother found me a job at the Post Hotel
as a cook's apprentice.
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I was so excited, but my stepfather said,
"Oh, you're gonna be back in one month,
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and you're never gonna be anything.
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If you are a real man,
stay out of the kitchen."
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I decided at that moment,
I want to prove him wrong.
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My job was peeling the potatoes,
cleaning the kitchen.
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I didn't do any cooking
but I was just happy to be there.
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Everybody just looked at me and said,
"What is this little kid doing here?
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He should be in school, you know."
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I was so nervous that I'm going
to screw up and have to go home.
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That was my biggest fear.
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And then one day in the middle of lunch,
we ran out of mashed potatoes.
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At the end of lunch,
the chef called me over,
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and told me that I was good for nothing.
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I don't know why they hired you.
And I remember his red face.
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He had this huge belly
and he was screaming at me,
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and I was like this, tiny,
a 95-pound kid, you know.
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He fired me and kicked me
out of the restaurant.
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(dramatic music)
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WOLFGANG: In my head,
I said, "I cannot go home."
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The last thing I want to have
is my stepfather say,
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"Yeah, I told you so. You're back now."
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By that time, it was almost dark.
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I walked to the bridge
over the Drau River.
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And I stood up there,
looking down in the really dark river,
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and thinking,
at home, I get this negativity.
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This feeling that I'm good for nothing.
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Now, it happened again.
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Maybe I am good for nothing.
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Maybe I shouldn't be here.
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Maybe that's the solution.
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So, I stood there for about an hour.
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And then all of a sudden, I decided,
I don't want to give up.
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I'm gonna go back tomorrow
and see what happens.
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The next morning at 6:30 a.m.,
I went back to the hotel.
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The chef starts screaming at me and says,
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"I told you, you're good for nothing,
to go home."
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I said, "I'm not going home."
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So, I dug my little heel in
and as they tried to grab me,
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I moved back
and I says, "I'm not leaving."
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He didn't know what to do.
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So, he called the owner of the hotel.
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The owner says, "Well, if he's
so determined to stay here,
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maybe I will send him to the other hotel."
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They owned another little hotel
called the Park Hotel,
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and we'll see what happen.
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To me was like, "Oh, my god,
a present fell from heaven."
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I learned that nothing comes easy.
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But giving up is not an option.
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(whirring)
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-WOLFGANG: Who made the olive rolls today?
-CHEF 1: I did, chef.
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-Huh?
-CHEF 1: I did, chef.
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-Very nice.
-CHEF 1: Thank you, chef.
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-Is that an appetizer or main course?
-Appetizer, sir.
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WOLFGANG: Early on at Spago,
we used to make smoked salmon,
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with brioche and dill cream
and it was very popular.
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One day, the restaurant was crazy busy.
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And we run out of brioche.
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All of a sudden, Joan Collins comes in.
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She was like the biggest star
on television,
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and she always wanted smoked salmon.
And I said, "What I gonna give her?"
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We didn't have baguettes,
we didn't have any bread.
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And you know you don't want
to make Joan Collins mad.
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(thwacks)
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(tense music)
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WOLFGANG:
So, I stretched out a pizza dough.
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Added some finely chopped onions,
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and baked it for a few minutes.
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And I put some dill cream on it.
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I put the smoked salmon,
cut really thin on it.
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A few dollops of caviar,
and I said, "Wow, this is perfect."
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I think, the best food comes from somebody
that knows the rules,
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and then can break 'em.
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NANCY: What's interesting
about the smoked salmon pizza was that,
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it had no tomato sauce
and it had no cheese.
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As simple as that sounds today,
235
00:19:06,186 --> 00:19:09,690
I don't think anyone had done
a pizza like that before.
236
00:19:11,150 --> 00:19:13,986
REPORTER 2: Sometimes, when you ask
Wolfgang Puck what's cooking,
237
00:19:14,069 --> 00:19:17,364
you may not understand the answer,
but you're bound to like it.
238
00:19:18,365 --> 00:19:21,285
LAURIE: When it came to food,
Wolf was always willing,
239
00:19:21,368 --> 00:19:25,205
to go in a different direction
and take big risks.
240
00:19:28,417 --> 00:19:33,505
NANCY: With Chinois, he wanted
to use his French techniques,
241
00:19:33,589 --> 00:19:35,674
to complement Chinese cooking.
242
00:19:36,758 --> 00:19:38,927
That was the beginning of fusion.
243
00:19:39,887 --> 00:19:42,014
(upbeat music)
244
00:19:43,682 --> 00:19:45,684
(sizzling)
245
00:19:47,227 --> 00:19:52,900
EVAN: Wolf's Chinese chicken salad
at Chinois birthed this explosion,
246
00:19:52,983 --> 00:19:56,778
of the Asian chicken salad
forever and ever.
247
00:19:56,862 --> 00:20:02,659
Like you can go to like supermarket
and find Asian chicken salad in a bag.
248
00:20:02,743 --> 00:20:03,952
Like, he did that.
249
00:20:04,036 --> 00:20:06,288
MAN 2: Making chicken salad, right,
Chinese chicken salad.
250
00:20:06,371 --> 00:20:08,040
WOLFGANG: Excellent Chinese chicken salad.
251
00:20:10,417 --> 00:20:15,464
Sometimes, I think, inventions come
where you least expect it.
252
00:20:16,256 --> 00:20:18,634
WOLFGANG: All of a sudden,
out of necessity,
253
00:20:18,717 --> 00:20:20,219
something good comes out.
254
00:20:39,071 --> 00:20:43,992
I got really lucky when I got the job
at the Park Hotel.
255
00:20:45,118 --> 00:20:48,872
I started to stamp the French fries,
peeled onions.
256
00:20:48,956 --> 00:20:52,125
They showed me how to make
the pancakes in the pans.
257
00:20:52,793 --> 00:20:55,796
Little by little I started to get better.
258
00:20:57,547 --> 00:20:58,840
(in German)
RESTAURATEUR: Right. Here you go.
259
00:20:58,924 --> 00:21:00,509
And wiener schnitzel.
260
00:21:00,592 --> 00:21:02,844
-Thank you.
-Enjoy your meal.
261
00:21:03,011 --> 00:21:04,346
Thank you.
262
00:21:06,598 --> 00:21:08,058
Just a little.
263
00:21:08,141 --> 00:21:10,936
(in English)
WOLFGANG: I was so proud of myself
264
00:21:11,019 --> 00:21:13,939
when I could heat up some peas
or some carrots
265
00:21:14,022 --> 00:21:15,899
or make the chicken soup.
266
00:21:16,441 --> 00:21:20,362
It made me feel really good
about what I was doing.
267
00:21:27,786 --> 00:21:31,581
About two and a half years
into the apprenticeship,
268
00:21:31,665 --> 00:21:34,793
we had a French restaurant from Dijon
269
00:21:35,377 --> 00:21:38,922
come and cooked for a week in the hotel.
270
00:21:42,634 --> 00:21:45,512
They did all these things I never saw.
271
00:21:48,307 --> 00:21:53,270
I was so inspired by French cooking
that I knew at that point,
272
00:21:53,353 --> 00:21:56,982
I had to go to France
and experience it and learn it.
273
00:21:57,232 --> 00:21:59,359
(lively music)
274
00:22:01,862 --> 00:22:05,907
WOLFGANG: I was 19 years old
when I started at Baumanière,
275
00:22:05,991 --> 00:22:09,036
a famous three-star restaurant in France.
276
00:22:10,245 --> 00:22:14,416
They had like five French cooks there
and I was the youngest one,
277
00:22:14,499 --> 00:22:17,336
and I didn't speak French.
It was pretty rough.
278
00:22:19,629 --> 00:22:23,425
We had a huge farm there
with six gardeners.
279
00:22:23,925 --> 00:22:29,222
They brought the finest green beans
or apricots or great melons.
280
00:22:30,098 --> 00:22:33,435
So, we cooked
with only the best ingredients.
281
00:22:34,311 --> 00:22:38,565
The flavors felt so amazing,
I had never experienced that.
282
00:22:38,648 --> 00:22:41,276
This was a revelation for me.
283
00:22:43,695 --> 00:22:46,698
Raymond Thuilier, the owner,
was a perfectionist.
284
00:22:48,992 --> 00:22:52,412
One day, he made a sauce
and he said, "Taste it."
285
00:22:52,496 --> 00:22:57,084
I tasted it and said, "Oh, I would put
a little lemon juice and a little pepper."
286
00:22:57,167 --> 00:22:59,378
He said, "Okay, put a little lemon juice
and pepper."
287
00:23:02,172 --> 00:23:06,676
He tasted it and he says,
"Oh, good, much better."
288
00:23:09,721 --> 00:23:12,641
He made me feel appreciated.
289
00:23:12,724 --> 00:23:18,397
He made me feel like, "Ah, I can do that
as well as anybody in the kitchen."
290
00:23:19,856 --> 00:23:25,237
After that, Raymond Thuilier
really became my mentor.
291
00:23:26,363 --> 00:23:30,158
And I said, "I want to be a chef,
I want to be like him."
292
00:23:33,245 --> 00:23:35,580
(light music)
293
00:23:42,546 --> 00:23:44,548
(indistinct chatter)
294
00:23:45,966 --> 00:23:47,968
WOLFGANG: After I came to France,
295
00:23:48,051 --> 00:23:52,347
my life started
to take steps up, up, up all the time.
296
00:23:54,015 --> 00:23:56,685
I was always thinking about the future.
297
00:23:58,061 --> 00:23:59,813
I was still upset at my stepfather,
298
00:23:59,896 --> 00:24:02,983
and did not want to have
nothing to do with him.
299
00:24:03,608 --> 00:24:07,487
So, I didn't talk to my family
for a year and a half.
300
00:24:08,905 --> 00:24:10,782
I never wrote a letter nor nothing.
301
00:24:12,492 --> 00:24:16,913
I wanted to stay as far away
from home as possible.
302
00:24:19,458 --> 00:24:21,460
(tranquil music)
303
00:24:28,091 --> 00:24:29,593
CHRISTINA:
304
00:24:38,101 --> 00:24:42,522
(in German)
305
00:24:53,575 --> 00:24:55,202
(sobs)
306
00:25:02,751 --> 00:25:05,420
(in English)
WOLFGANG: One day, at Baumanière,
307
00:25:05,504 --> 00:25:09,758
the dishwasher says,
"You know, I listen to the radio,
308
00:25:09,841 --> 00:25:13,845
and the Austrian embassy
in Paris is looking for you.
309
00:25:15,388 --> 00:25:18,475
Nobody has any news,
nobody knows where you are.
310
00:25:19,267 --> 00:25:20,685
And they think you're dead."
311
00:25:21,269 --> 00:25:24,814
And so I wrote my mother a note
and said, "You know I'm in Provence.
312
00:25:24,898 --> 00:25:27,984
I like it here and everything is fine.
Don't worry."
313
00:25:30,111 --> 00:25:35,033
I felt bad leaving my family but I said,
314
00:25:35,700 --> 00:25:39,996
"I don't care what happened,
I will never come back home."
315
00:25:44,626 --> 00:25:47,045
(lively music)
316
00:25:50,215 --> 00:25:53,385
Every kid dreams about coming to America.
317
00:25:54,261 --> 00:25:57,597
WOLFGANG: In America, everybody is rich.
Everybody drives a Cadillac.
318
00:25:58,557 --> 00:26:02,602
So, when I was 24, I came to California.
319
00:26:04,145 --> 00:26:05,564
I had very little money.
320
00:26:06,314 --> 00:26:10,026
So, I found an apartment
in a retirement home on Bunker Hill,
321
00:26:10,110 --> 00:26:11,236
with my friend Guy,
322
00:26:11,820 --> 00:26:14,781
cockroaches on the staircases
and everything,
323
00:26:14,864 --> 00:26:16,616
but what do you want for 80 bucks?
324
00:26:17,867 --> 00:26:23,373
I got a job working in a restaurant.
And I was the night chef there.
325
00:26:23,456 --> 00:26:26,501
But it was like
the opposite of Baumanière.
326
00:26:27,252 --> 00:26:32,215
Things had to be flown in frozen,
no fresh ingredients.
327
00:26:32,549 --> 00:26:36,553
I got so many steaks back, and they said,
"No, it's not well done enough."
328
00:26:36,636 --> 00:26:40,640
And I said,
"Oh, no, this is nothing I imagine.
329
00:26:40,724 --> 00:26:41,975
This is terrible."
330
00:26:42,392 --> 00:26:47,522
HENRY: This is Henry the magician.
And here's your frozen food magic.
331
00:26:47,606 --> 00:26:50,233
ANNOUNCER 1:
Children often need between-meal snacks,
332
00:26:50,317 --> 00:26:51,985
snacks like Hostess Twinkies.
333
00:26:52,068 --> 00:26:54,279
They help your child go and grow.
334
00:26:54,362 --> 00:26:55,405
ANNOUNCER 2: Stop!
335
00:26:55,488 --> 00:26:58,033
You don't have to peel onions
or mess with garlic.
336
00:26:58,116 --> 00:27:00,535
Taste Tap push-button foods are here.
337
00:27:00,619 --> 00:27:05,498
It's hard to remember today
what food was like in America in the '70s.
338
00:27:07,250 --> 00:27:09,085
RUTH: We were very ashamed.
339
00:27:10,295 --> 00:27:13,214
We thought of American food
as hamburgers, hot dogs,
340
00:27:13,298 --> 00:27:15,383
we don't have anything good here.
341
00:27:17,802 --> 00:27:20,764
People were used to tasteless tomatoes,
342
00:27:20,847 --> 00:27:24,476
and produce that had
no flavor and no aroma.
343
00:27:26,645 --> 00:27:28,897
French chefs would come over and say,
344
00:27:28,980 --> 00:27:31,483
"Oh, my god,
I have to import everything from France."
345
00:27:33,610 --> 00:27:38,531
In those days, restaurants
were just about sauce and meat,
346
00:27:38,615 --> 00:27:41,159
maybe a flaming dessert or something.
347
00:27:41,660 --> 00:27:43,828
Food had gotten into a big rut.
348
00:27:50,377 --> 00:27:55,090
WOLFGANG: After two months or so
of working in the restaurants downtown,
349
00:27:55,173 --> 00:27:58,426
I walked one day to get an espresso.
350
00:27:59,094 --> 00:28:02,097
And all of a sudden,
I see my friend from Paris,
351
00:28:02,180 --> 00:28:04,432
and I said,
"What the hell are you doing here?"
352
00:28:04,516 --> 00:28:08,395
And he said, "Well, I'm working
in a restaurant called Ma Maison."
353
00:28:10,063 --> 00:28:13,983
The owner is the nephew
of the owner of La Tour d'Argent,
354
00:28:14,526 --> 00:28:16,945
three-star restaurant from Paris.
355
00:28:17,028 --> 00:28:19,239
So, I said,
"Wow, that must be an amazing restaurant."
356
00:28:19,322 --> 00:28:21,491
Maybe you can help me find a job.
357
00:28:23,952 --> 00:28:26,788
He got me a job as a cook at Ma Maison.
358
00:28:26,871 --> 00:28:28,206
I was so excited.
359
00:28:28,915 --> 00:28:31,793
But the first day I walked in,
360
00:28:31,876 --> 00:28:37,215
and I see Astroturf on the floor
and plastic chairs and everything.
361
00:28:37,298 --> 00:28:41,761
Not even a walk-in refrigerator.
They had refrigerators lined up outside.
362
00:28:41,845 --> 00:28:46,391
I said, "Oh, my god, this is the nephew
of the owner from La Tour d'Argent,"
363
00:28:46,474 --> 00:28:48,476
(upbeat music)
364
00:28:49,227 --> 00:28:51,396
Patrick was very arrogant.
365
00:28:52,480 --> 00:28:57,360
He had always a nice suit on
with the little carnation here,
366
00:28:57,444 --> 00:29:01,698
and talked like he had the best restaurant
in Los Angeles,
367
00:29:01,823 --> 00:29:03,491
but it was nothing.
368
00:29:04,617 --> 00:29:07,537
RUTH: Circa, 1979, 1980,
369
00:29:08,037 --> 00:29:11,583
the restaurateur thought he was the guy.
370
00:29:11,666 --> 00:29:14,961
And the chef was the blue-collar guy
371
00:29:15,044 --> 00:29:17,881
toiling away in the kitchen, expendable.
372
00:29:29,893 --> 00:29:31,895
PATRICK:
373
00:29:40,403 --> 00:29:42,322
WOLFGANG: So, I start working there.
374
00:29:42,947 --> 00:29:46,576
And two weeks later,
I saw the worst review.
375
00:29:49,704 --> 00:29:52,123
So, Patrick fired the chef there.
376
00:29:52,207 --> 00:29:55,710
And he said, "Wolfgang, take over
the restaurant and be the chef here."
377
00:29:56,628 --> 00:29:58,338
I couldn't believe it.
378
00:29:59,130 --> 00:30:02,175
But Ma Maison had a really bad reputation.
379
00:30:02,258 --> 00:30:05,011
And boy, when I looked
in that refrigerator,
380
00:30:05,303 --> 00:30:09,599
the only food available was a frozen meat.
381
00:30:10,475 --> 00:30:12,727
And I said,
"Hell, no, I cannot cook like that."
382
00:30:22,445 --> 00:30:24,864
(sizzles)
383
00:30:31,246 --> 00:30:34,541
WOLFGANG: After I got the job,
people laughed about it,
384
00:30:34,624 --> 00:30:36,501
because there was nobody
going to Ma Maison.
385
00:30:37,377 --> 00:30:41,673
Everybody said, "Oh, my god, you made
a mistake to go to this restaurant."
386
00:30:43,758 --> 00:30:47,470
A lot of people think the grass
is always greener somewhere else.
387
00:30:48,346 --> 00:30:52,976
They say, "Well, I have a problem here,
let's throw in the towel and quit."
388
00:30:54,727 --> 00:30:59,440
But I believe the grass is greener
where you water it the most.
389
00:31:01,276 --> 00:31:06,322
If you put in the effort and put in
the work, no it only can get better.
390
00:31:11,035 --> 00:31:15,164
When I started at Ma Maison,
the food was terrible.
391
00:31:15,248 --> 00:31:18,418
So, I said, "How we gonna fix that?"
392
00:31:19,419 --> 00:31:23,381
You start with the best product
and then you don't screw it up.
393
00:31:24,716 --> 00:31:27,594
TOM: In a wide-open space,
20 miles north of San Diego
394
00:31:27,677 --> 00:31:30,013
sits a modest roadside stand.
395
00:31:30,096 --> 00:31:34,642
By contrast, fancy cars line up
at the shack six days a week.
396
00:31:34,726 --> 00:31:37,020
They come to buy Tom Chino's produce,
397
00:31:37,103 --> 00:31:40,481
the most carefully grown fruits
and vegetables anywhere.
398
00:31:41,107 --> 00:31:45,445
WOLFGANG: When I went the first time
to the Chino Farm in Rancho Santa Fe,
399
00:31:45,528 --> 00:31:48,907
and I saw all the vegetables there,
400
00:31:48,990 --> 00:31:51,743
my eyes lit up and I said,
401
00:31:51,826 --> 00:31:56,247
"Oh, my god,
this is as good as Baumanière.
402
00:31:56,331 --> 00:31:57,582
I can really cook."
403
00:31:57,665 --> 00:32:00,168
(lively music)
404
00:32:02,128 --> 00:32:07,008
RUTH: Wolf was the first person in L.A.
to find the Chino Ranch.
405
00:32:07,717 --> 00:32:11,137
He started using their fantastic produce.
406
00:32:12,639 --> 00:32:17,477
Suddenly, he's serving this very
simple food that's incredibly flavorful.
407
00:32:18,561 --> 00:32:22,982
Making these salads that people would go
"Oh, my god, this is a tomato?"
408
00:32:24,567 --> 00:32:26,486
And that was really new.
409
00:32:31,532 --> 00:32:35,828
The quality of the ingredients became
so much a part of the food at Ma Maison.
410
00:32:35,912 --> 00:32:37,372
Where's our tuna?
411
00:32:37,872 --> 00:32:40,375
NANCY: He made a daily trip
to the fish market.
412
00:32:40,458 --> 00:32:45,755
He made a weekly two-hour-plus trip
to pick up vegetables.
413
00:32:46,297 --> 00:32:48,299
That was very, very unique.
414
00:32:50,009 --> 00:32:55,098
LAURIE: He showed us how to make
American food in a whole new way.
415
00:32:55,848 --> 00:33:00,812
Bringing it all together and making it
feel like this is California on a plate.
416
00:33:00,895 --> 00:33:04,732
It's fantastic, you’re gonna love it,
and bon appétit.
417
00:33:04,816 --> 00:33:05,817
(laughs)
418
00:33:07,402 --> 00:33:10,613
WOLFGANG: It was hard the first six months
but I worked hard.
419
00:33:10,697 --> 00:33:14,701
And little by little, the restaurant
started to get better,
420
00:33:14,784 --> 00:33:16,536
and I was so proud of it.
421
00:33:18,246 --> 00:33:22,917
To get a table in the restaurant
was pretty much almost impossible.
422
00:33:24,377 --> 00:33:27,964
MICHAEL: Wolf was in the kitchen,
never to be seen,
423
00:33:28,047 --> 00:33:31,467
making food like none of us
had ever eaten before.
424
00:33:33,219 --> 00:33:38,433
But the restaurant really revolved
around Patrick Terrail.
425
00:33:45,106 --> 00:33:47,275
ROBIN:
Hollywood's Ma Maison has terrific food
426
00:33:47,358 --> 00:33:49,068
and an unlisted phone number.
427
00:33:49,152 --> 00:33:51,529
It's one of Tinseltown's
hottest lunch spots,
428
00:33:51,612 --> 00:33:54,824
and nobody cares if the dining area
is a former parking lot,
429
00:33:54,907 --> 00:33:56,451
covered with Astroturf.
430
00:33:56,534 --> 00:33:59,662
It's so popular
that jetsetters jockey for a table,
431
00:33:59,746 --> 00:34:02,749
and everyone wants to make friends
with the waiters.
432
00:34:04,375 --> 00:34:06,836
WOLFGANG: Working at Ma Maison was crazy.
433
00:34:06,919 --> 00:34:08,588
So right now, with my lobster.
434
00:34:08,671 --> 00:34:12,091
WOLFGANG: I would wake up early,
go to the market downtown,
435
00:34:12,175 --> 00:34:15,386
buy fresh ingredients
and then drive to Ma Maison
436
00:34:15,470 --> 00:34:19,640
where I worked from five in the afternoon
until two or three in the morning.
437
00:34:19,724 --> 00:34:23,061
We knew clubs who started to open up
at two in the morning,
438
00:34:23,144 --> 00:34:26,981
and we used to hang out
until the day came up every day.
439
00:34:27,065 --> 00:34:29,692
(upbeat music)
440
00:34:31,027 --> 00:34:33,738
WOLFGANG:
One night, I went to dance with a girl.
441
00:34:34,405 --> 00:34:36,491
We talked and she said, "What do you do?"
442
00:34:36,574 --> 00:34:40,620
And I said, "I'm a cook, I'm a chef."
And she looked at me, "A cook?"
443
00:34:42,997 --> 00:34:44,332
The song was over,
444
00:34:44,415 --> 00:34:47,376
she left me on the dance floor
and walked away from me.
445
00:34:47,460 --> 00:34:49,045
I was like, "What? What did I do?"
446
00:34:49,128 --> 00:34:51,798
I didn't even walk on her toes
or anything.
447
00:34:51,881 --> 00:34:54,133
So from then on, when I went to a club,
448
00:34:54,217 --> 00:34:56,385
I always said I'm a racecar driver
in Europe.
449
00:34:57,261 --> 00:34:59,722
Okay, we're going to add our milk
to our egg yolks and...
450
00:34:59,806 --> 00:35:03,935
WOLFGANG: At that time, I was teaching
cooking classes at Ma Maison.
451
00:35:04,018 --> 00:35:07,980
And one day, I looked up
while I was making my butter sauce,
452
00:35:08,064 --> 00:35:10,316
and there in the back was Barbara.
She's snacking.
453
00:35:11,776 --> 00:35:14,070
BARBARA: I walked into the class
and sat down.
454
00:35:14,821 --> 00:35:18,157
Wolf looked up for a moment
and he spotted me,
455
00:35:18,241 --> 00:35:22,620
and he had a big,
like a big wad of butter in his hands
456
00:35:22,703 --> 00:35:26,707
and he proceeded
to just drop it on the floor.
457
00:35:27,458 --> 00:35:32,171
And things progressed
rather quickly after that.
458
00:35:32,255 --> 00:35:34,340
(tranquil music)
459
00:35:37,718 --> 00:35:39,512
WOLFGANG: Barbara was the beautiful woman.
460
00:35:40,638 --> 00:35:43,850
She was very outgoing
and she was very smart and talented.
461
00:35:47,436 --> 00:35:51,607
BARBARA: He was very sweet and
he was very focused on what he was doing.
462
00:35:52,650 --> 00:35:55,945
He was a little unattainable
in certain ways, too.
463
00:35:56,696 --> 00:36:00,783
The standard joke was, if I would dress up
as a baby carrot,
464
00:36:01,492 --> 00:36:04,328
little baby carrot,
I'd probably get more attention.
465
00:36:04,912 --> 00:36:06,914
But I like a challenge.
466
00:36:10,168 --> 00:36:14,839
RUTH: Barbara was really the one
pushing Wolf forward.
467
00:36:16,257 --> 00:36:20,052
He was the genius and the chef.
468
00:36:21,220 --> 00:36:26,350
But she was the one who saw it
and said, "Don't undersell yourself.
469
00:36:26,893 --> 00:36:28,060
You're really great."
470
00:36:33,316 --> 00:36:34,734
(sizzles)
471
00:36:34,817 --> 00:36:37,361
Voilà, you see it starts
to get nice and brown.
472
00:36:37,695 --> 00:36:39,697
Now, should you always put
the skin down first?
473
00:36:39,780 --> 00:36:42,408
-Does it make a difference?
-Yeah, always the skin first.
474
00:36:44,118 --> 00:36:48,164
Wolfgang was always telling me
about his dreams and desires,
475
00:36:48,247 --> 00:36:50,333
about work and wishes and he said,
476
00:36:50,416 --> 00:36:53,127
"You know, one day I would really like
to have my own restaurant."
477
00:36:53,628 --> 00:36:56,255
And I said, "Yeah, really, you should."
478
00:36:56,339 --> 00:36:58,341
Okay, we're gonna sauté
all our vegetables now.
479
00:36:58,424 --> 00:37:00,760
First, the bacon so the fat goes out.
480
00:37:00,843 --> 00:37:03,262
BARBARA: One day, I found this check.
481
00:37:03,346 --> 00:37:06,599
I said, "Wolf, is this your paycheck?"
He said, "Yeah."
482
00:37:06,682 --> 00:37:12,063
I said, "Is this all you make a week
for working as hard as you do?
483
00:37:12,146 --> 00:37:17,401
You should go in and ask Patrick
to double the salary."
484
00:37:17,485 --> 00:37:19,487
(dramatic music)
485
00:37:20,154 --> 00:37:25,284
WOLFGANG: After I had been working there
for six years, I went to see Patrick.
486
00:37:25,368 --> 00:37:28,746
And Patrick said, "You know, maybe I make
you a partner in the restaurant."
487
00:37:29,789 --> 00:37:33,334
I said, "Good."
"But I gonna pay you a little bit less."
488
00:37:35,920 --> 00:37:39,882
Before I came to Ma Maison,
Ma Maison was almost bankrupt.
489
00:37:40,800 --> 00:37:43,636
And as soon as I started,
we started to go uphill.
490
00:37:44,971 --> 00:37:47,765
But Patrick took all the credit for it.
491
00:37:49,809 --> 00:37:52,937
And he made me feel
492
00:37:53,020 --> 00:37:56,232
like I'm not that important
to the restaurant.
493
00:37:59,193 --> 00:38:01,529
PATRICK:
494
00:38:04,699 --> 00:38:08,244
Ma Maison was really my house.
495
00:38:08,869 --> 00:38:11,956
You know, I build it from nothing.
496
00:38:14,625 --> 00:38:18,671
I went to Patrick and I told him
I want to be an equal partner.
497
00:38:18,754 --> 00:38:20,464
It has to be fifty-fifty.
498
00:38:31,434 --> 00:38:36,814
He pointed at me and said,
"You know, I always gonna own 51 percent."
499
00:38:37,857 --> 00:38:40,276
I pointed back on him and said, "Me too."
500
00:38:41,861 --> 00:38:44,113
WOLFGANG: So that was that.
501
00:38:44,196 --> 00:38:46,365
Then I said, "Now I have to leave."
502
00:39:01,714 --> 00:39:05,301
I always wanted to open my own restaurant.
503
00:39:06,594 --> 00:39:08,054
It was my dream.
504
00:39:10,473 --> 00:39:13,934
But Ma Maison was the restaurant in L.A.
505
00:39:14,643 --> 00:39:18,689
To leave at the pinnacle, it's crazy.
506
00:39:19,273 --> 00:39:21,484
(somber music)
507
00:39:26,030 --> 00:39:31,202
Patrick told the newspapers that
I have no idea how to run a restaurant.
508
00:39:31,285 --> 00:39:33,621
I'm only a cook and said,
509
00:39:33,704 --> 00:39:39,377
"Wolfgang will come back in three months
begging for a job."
510
00:39:41,670 --> 00:39:44,965
WOLFGANG:
I said, "My God, this is, like, déjà vu."
511
00:39:46,550 --> 00:39:50,805
All these crazy words reminded me
of my stepfather.
512
00:39:51,639 --> 00:39:54,350
It made me feel like I'm gonna fail.
513
00:39:56,185 --> 00:40:00,231
BARBARA: Wolf was very talented
and passionate and focused,
514
00:40:01,023 --> 00:40:03,818
but I don't think
he thought enough of himself.
515
00:40:04,318 --> 00:40:08,447
He was constantly having nightmares about
what if this fails, what if this fails.
516
00:40:09,782 --> 00:40:12,576
I was constantly telling him,
"You can do it.
517
00:40:13,452 --> 00:40:14,578
We can do this."
518
00:40:15,579 --> 00:40:17,581
(tranquil music)
519
00:40:24,964 --> 00:40:27,258
WOLFGANG:
The whole time, I was so nervous.
520
00:40:28,050 --> 00:40:30,261
Barbara was very supportive of it.
521
00:40:32,221 --> 00:40:35,724
She had also confidence in me
that I can make it work.
522
00:40:38,436 --> 00:40:43,065
I think, Barbara helped me remember
that I don't quit.
523
00:40:43,732 --> 00:40:45,693
I don't give up easily.
524
00:40:49,697 --> 00:40:54,869
He had no idea if he was gonna be able
to actually run a business,
525
00:40:54,952 --> 00:40:57,079
I mean, this was all new to him.
526
00:40:59,165 --> 00:41:01,417
RUTH: But I think it was this moment,
you know,
527
00:41:01,500 --> 00:41:04,795
either you jump off the diving board,
528
00:41:04,879 --> 00:41:09,300
or you resign yourself
to standing in the back of the kitchen
529
00:41:09,383 --> 00:41:11,427
with your white toque on
for the rest of your life,
530
00:41:11,510 --> 00:41:13,095
and he took the plunge.
531
00:41:32,490 --> 00:41:35,743
BARBARA: Wolfgang found
this restaurant space in Hollywood.
532
00:41:36,327 --> 00:41:39,914
It was a dive. Such disrepair.
533
00:41:39,997 --> 00:41:42,291
We had to get a blaster in there
534
00:41:42,374 --> 00:41:46,378
to get three-inches thick grease
off the walls
535
00:41:46,462 --> 00:41:48,130
that had been there for 30 years.
536
00:41:48,923 --> 00:41:52,301
I remember I was upside down
scrubbing the gum off the bottom,
537
00:41:52,384 --> 00:41:54,512
of all the old tables for days.
538
00:41:55,095 --> 00:41:59,183
We didn't have a lot of money at the time,
so we had to do what we could.
539
00:42:05,105 --> 00:42:08,400
RUTH:
Wolf's initial idea of opening Spago,
540
00:42:08,484 --> 00:42:10,945
was that it was going to be
this little pizza place,
541
00:42:11,028 --> 00:42:14,573
like one he had gone to
in Saint-Rémy in Provence,
542
00:42:14,657 --> 00:42:16,242
checked tablecloths.
543
00:42:16,325 --> 00:42:19,537
And Barbara was the one who said, "No...
544
00:42:20,287 --> 00:42:22,706
Let's do something more ambitious."
545
00:42:28,629 --> 00:42:32,883
BARBARA: I didn't have a lot of design
experience but I had done theater sets,
546
00:42:32,967 --> 00:42:35,469
and I thought cooking is a show.
547
00:42:35,553 --> 00:42:39,139
It was theater and he was the star.
548
00:42:39,807 --> 00:42:44,562
So, I called up 911, I said, "Could I have
the number for the fire department?"
549
00:42:44,645 --> 00:42:49,233
And all I said was, "Hello, sir,
we're thinking of doing a restaurant,
550
00:42:49,650 --> 00:42:55,030
that is going to have a wood-burning pizza
oven on the kitchen line,
551
00:42:55,114 --> 00:42:58,617
open in the restaurant, is that okay?"
552
00:42:58,701 --> 00:43:01,203
And he says, "Sounds okay to me, lady."
553
00:43:01,870 --> 00:43:04,039
And I hung up the phone, I turned to Wolf,
554
00:43:04,123 --> 00:43:05,791
and I said we can do this.
555
00:43:05,874 --> 00:43:08,085
(lively music)
556
00:43:10,713 --> 00:43:15,593
The day of opening, the nails
were still being pounded into the boards.
557
00:43:15,676 --> 00:43:17,970
I don't even think the menu was done then.
558
00:43:21,807 --> 00:43:27,187
The day we opened,
we had just gotten our final approvals,
559
00:43:27,271 --> 00:43:30,566
so I was able to turn on the stoves,
get stocks going.
560
00:43:30,649 --> 00:43:33,944
MARK: I'd been going for, like,
about 40 hours without sleep.
561
00:43:35,195 --> 00:43:39,074
They did not have electricity
until four o'clock in the afternoon.
562
00:43:41,160 --> 00:43:43,037
BARBARA: We were about to open that night,
563
00:43:43,120 --> 00:43:47,416
and I'm still standing barefoot
on top of the exhibition counter,
564
00:43:47,499 --> 00:43:49,460
getting everything adjusted correctly,
565
00:43:49,543 --> 00:43:52,588
food's still coming through the door,
everybody's trying to get dressed.
566
00:43:53,047 --> 00:43:56,342
And then the doors opened, and...
567
00:43:58,385 --> 00:44:00,179
organized pandemonium.
568
00:44:00,512 --> 00:44:02,514
(lively music)
569
00:44:08,520 --> 00:44:11,023
WOLFGANG: To my surprise,
from the first day,
570
00:44:11,106 --> 00:44:13,025
it became an instant success.
571
00:44:13,108 --> 00:44:14,943
It was an amazing feeling.
572
00:44:16,070 --> 00:44:20,366
We had so many customers,
so we were in the weeds every night.
573
00:44:25,162 --> 00:44:26,789
RUTH: We have an 8:30 reservation,
574
00:44:26,872 --> 00:44:29,124
and if you were lucky,
maybe you'd get seated at 10.
575
00:44:30,167 --> 00:44:33,879
I mean, you walked in there
and the energy just came up.
576
00:44:38,133 --> 00:44:41,762
We worked in the kitchen right up front,
there was a lot of noise,
577
00:44:41,845 --> 00:44:43,847
there was a lot of heat and flame.
578
00:44:44,890 --> 00:44:48,811
We were making pizzas
as fast as we possibly could.
579
00:44:49,645 --> 00:44:52,648
BARBARA: You could smell the food
wafting across the room.
580
00:44:52,773 --> 00:44:55,734
You saw the excitement.
You saw the food coming in and going out.
581
00:45:00,406 --> 00:45:03,617
WOLFGANG: Everybody was asking
about the food, what it was.
582
00:45:03,701 --> 00:45:07,955
So, I went out and bought some pastel
and designed my own menu.
583
00:45:08,038 --> 00:45:10,833
And put on it Spago California Cuisine.
584
00:45:11,500 --> 00:45:13,043
People loved it.
585
00:45:17,506 --> 00:45:20,884
MICHAEL: He was making the best pizza,
the best salad,
586
00:45:20,968 --> 00:45:24,555
the best-grilled foods
you could eat, all very healthy.
587
00:45:25,681 --> 00:45:28,434
A lot of people
called it "California cuisine."
588
00:45:28,517 --> 00:45:30,185
I just called it "Wolfgang's kitchen."
589
00:45:30,269 --> 00:45:32,271
(upbeat music)
590
00:45:36,066 --> 00:45:40,571
Wolfgang was just such a huge personality
and mostly because of that open kitchen.
591
00:45:41,280 --> 00:45:43,115
JANNIS: There was no other restaurant
like that.
592
00:45:44,616 --> 00:45:48,162
Every night, we said the same thing,
"Curtain up."
593
00:45:48,245 --> 00:45:50,581
And I thought to myself,
"Yeah, this is Spago."
594
00:45:54,001 --> 00:45:57,421
A year after we opened,
the New York Times wrote a piece,
595
00:45:57,796 --> 00:46:00,007
"The Spagoization of Manhattan."
596
00:46:01,258 --> 00:46:02,968
BARBARA: To realize that in one year,
597
00:46:03,051 --> 00:46:06,346
that restaurant had affected
the way people dine.
598
00:46:06,930 --> 00:46:11,310
What casual environment putting the chefs
on stage with open kitchens?
599
00:46:11,393 --> 00:46:15,105
All of that, that was monumental.
600
00:46:20,652 --> 00:46:22,654
(quirky music)
601
00:46:26,825 --> 00:46:32,164
We're roasting this chicken today
on the French Chef.
602
00:46:32,539 --> 00:46:35,042
JULIA: You know,
we speak of a covey of quail
603
00:46:35,125 --> 00:46:38,045
and a gaggle of geese
and a pride of lions.
604
00:46:38,462 --> 00:46:41,256
Well, this is known as a peep of chickens.
605
00:46:41,340 --> 00:46:43,008
MICHAEL: At that time in the '80s,
606
00:46:43,091 --> 00:46:47,638
Julia Child was the only big chef
who was on television.
607
00:46:48,764 --> 00:46:50,098
You had a number of cooking shows,
608
00:46:50,182 --> 00:46:52,726
particularly on local stations
all over the country.
609
00:46:52,810 --> 00:46:54,853
But no one had really gone national.
610
00:46:57,481 --> 00:46:58,565
Carrots.
611
00:47:00,776 --> 00:47:02,110
Mushrooms.
612
00:47:03,153 --> 00:47:08,283
And these snails were brought
into America from France as a food item.
613
00:47:09,827 --> 00:47:13,705
Tofu, it doesn't have much personality
in its raw form.
614
00:47:13,789 --> 00:47:16,250
CHEF 2:
It's simply begging to be flavored.
615
00:47:16,917 --> 00:47:20,921
Wolfgang was recognized
very quickly as an innovator.
616
00:47:21,004 --> 00:47:22,464
You can't smell it on the camera.
617
00:47:24,216 --> 00:47:25,217
MICHAEL: We were friends.
618
00:47:25,300 --> 00:47:29,263
And I went in and one day I just said
to him, "We think you should be on TV."
619
00:47:29,346 --> 00:47:31,723
(indistinct chatter)
620
00:47:31,807 --> 00:47:34,893
MICHAEL: I decided that the best way
to get him on television,
621
00:47:34,977 --> 00:47:37,771
was to take the president
of ABC to dinner.
622
00:47:40,566 --> 00:47:43,986
And I called Wolf up and he said,
"What would you like me to do?"
623
00:47:44,570 --> 00:47:49,449
We proceeded to have one of the all-time
great-tasting menus in history.
624
00:47:49,533 --> 00:47:51,577
(light music)
625
00:47:53,620 --> 00:47:55,622
(sizzles)
626
00:47:58,625 --> 00:48:01,003
And we proceeded to have a lot of wine.
627
00:48:04,089 --> 00:48:06,550
MICHAEL: At the end of the dinner, I said,
628
00:48:06,633 --> 00:48:11,513
"I think, it would be great to give Wolf,
two or three appearances on GMA."
629
00:48:11,597 --> 00:48:15,267
The guy said, "Sounds like a good idea."
630
00:48:16,351 --> 00:48:18,437
Because I'm an agent,
I pulled out a napkin,
631
00:48:18,520 --> 00:48:22,608
and I wrote this all out on the napkin,
dated it, and had him sign it.
632
00:48:23,066 --> 00:48:24,943
And we had a contract.
633
00:48:28,363 --> 00:48:30,324
One of the most celebrated chefs
in Hollywood,
634
00:48:30,407 --> 00:48:31,783
is a young man named Wolfgang Puck,
635
00:48:31,867 --> 00:48:35,162
and he has cooked for all the rich
and the famous from all over the world.
636
00:48:35,245 --> 00:48:37,873
Today, he's going to cook for us
and it's nice to have you with us.
637
00:48:37,956 --> 00:48:39,541
-Thank you very much.
-Welcome. What are you cooking?
638
00:48:39,625 --> 00:48:41,627
We're going to make
a luxurious hamburger today.
639
00:48:41,710 --> 00:48:42,753
-All right.
-We have here...
640
00:48:42,836 --> 00:48:47,299
WOLFGANG: Being live for the first time
on national television
641
00:48:47,382 --> 00:48:48,926
was such a big deal for me.
642
00:48:49,009 --> 00:48:50,969
...different, we have here
a little bit of blue cheese.
643
00:48:51,053 --> 00:48:54,848
I was confident in my cooking,
but I was nervous looking at the cameras,
644
00:48:54,932 --> 00:48:58,644
which camera to look at.
I wanted it to be perfect.
645
00:48:58,727 --> 00:49:00,228
So that way they ask me to come back.
646
00:49:00,312 --> 00:49:02,940
Put it right in the middle
and close it up.
647
00:49:03,023 --> 00:49:05,484
MICHAEL:
In those days, it was a very simple way
648
00:49:05,567 --> 00:49:08,028
of defining what was successful,
649
00:49:08,111 --> 00:49:11,031
by how many calls came
into the switchboard at the network.
650
00:49:11,114 --> 00:49:13,075
WOLFGANG: We're gonna sauté them
really fast.
651
00:49:13,492 --> 00:49:17,537
After the first appearance,
we called everyone in our company,
652
00:49:17,621 --> 00:49:19,915
and had them call every relative they had.
653
00:49:19,998 --> 00:49:23,001
And the network lit up in L.A.
and New York.
654
00:49:23,085 --> 00:49:27,923
The switchboard lit up with people calling
saying who is that cute little guy?
655
00:49:28,006 --> 00:49:33,303
He's so fantastic, love those recipes,
all scripted by us and it worked.
656
00:49:33,387 --> 00:49:36,306
He just blew up like a movie star.
657
00:49:36,390 --> 00:49:38,100
-(audience applause)
-DAVID: Hi, how are you?
658
00:49:39,810 --> 00:49:42,020
Best-selling pizza
is the duck sausage pizza.
659
00:49:42,104 --> 00:49:43,647
JOAN: That's what I'm talking about.
660
00:49:43,730 --> 00:49:45,732
You want one too? Here.
661
00:49:45,816 --> 00:49:47,776
-(laughs)
-All right, good.
662
00:49:47,859 --> 00:49:50,529
LAURIE:
Wolf started doing every morning show
663
00:49:50,612 --> 00:49:51,863
and late-night show.
664
00:49:51,947 --> 00:49:54,449
All right, hi. The vegetables are here.
How are you?
665
00:49:54,533 --> 00:49:58,412
LAURIE: He could be with David Letterman
and make jokes.
666
00:49:58,954 --> 00:50:03,709
He just knew how to be himself,
and you just loved him.
667
00:50:03,792 --> 00:50:04,960
DAVID: Where do you get your recipes?
668
00:50:05,043 --> 00:50:07,838
You know, I'm cooking for 25 years already
so it's easy to make...
669
00:50:07,921 --> 00:50:09,798
You're probably younger
than I am, aren't you?
670
00:50:09,881 --> 00:50:11,174
Oh, much younger, yeah.
671
00:50:12,759 --> 00:50:15,971
JANNIS: Every journalist
wanted to interview him constantly.
672
00:50:16,054 --> 00:50:19,433
There were always photo shoots.
It was nuts.
673
00:50:19,808 --> 00:50:21,727
It's okay. We have enough for everybody.
674
00:50:23,729 --> 00:50:26,982
RUTH: In the mid '80s,
I went with him to Cleveland.
675
00:50:27,065 --> 00:50:29,401
And I go with Wolf to rent a car
676
00:50:29,484 --> 00:50:33,697
and the woman in the car rental
says to him,
677
00:50:33,780 --> 00:50:36,158
"My God, it's Wolfgang Puck,
you're that chef."
678
00:50:36,241 --> 00:50:39,870
And I thought, "Okay, the age
of the celebrity chef has begun."
679
00:50:39,995 --> 00:50:42,247
Hello, madam, how are you?
I'm Wolfgang Puck.
680
00:50:43,248 --> 00:50:44,708
No, you're not.
681
00:50:44,791 --> 00:50:47,544
PATRICK:
682
00:50:57,596 --> 00:51:00,015
(audience cheering)
683
00:51:01,183 --> 00:51:02,184
Let's grill.
684
00:51:02,642 --> 00:51:03,602
Good morning.
685
00:51:05,145 --> 00:51:07,230
JANNIS: Wolfgang Puck
deserves so much respect,
686
00:51:07,314 --> 00:51:11,860
for how he transformed celebrity
for chefs...
687
00:51:13,070 --> 00:51:15,405
with TV shows, cook-offs.
688
00:51:16,406 --> 00:51:18,325
He set the stage for all of that.
689
00:51:20,327 --> 00:51:22,954
PAT:
The Tom Cruise of chefs is Wolfgang Puck.
690
00:51:23,038 --> 00:51:25,957
His own wedding was featured
on The Lifestyles of the Rich and Famous.
691
00:51:26,041 --> 00:51:28,627
This is a cook we're talking about.
692
00:51:29,461 --> 00:51:33,048
PATRICK:
693
00:51:40,180 --> 00:51:43,308
Here we go with my old car here.
My limousine is ready.
694
00:51:44,976 --> 00:51:47,979
The place is Spago's,
the legendary "in" restaurant
695
00:51:48,063 --> 00:51:51,149
owned, operated by,
and featuring the cuisine
696
00:51:51,233 --> 00:51:54,111
of the equally legendary chef,
Wolfgang Puck.
697
00:51:54,194 --> 00:51:55,904
Puck's is a household name.
698
00:51:55,987 --> 00:51:59,658
He is arguably the best-known,
most successful chef of our time.
699
00:51:59,741 --> 00:52:03,745
My dream really was to have one
little restaurant, maybe write a cookbook.
700
00:52:03,829 --> 00:52:06,373
And you've made more money at it
than you ever dreamed you would.
701
00:52:06,456 --> 00:52:10,085
Yeah, absolutely. And I live better
than I ever thought I would live.
702
00:52:10,168 --> 00:52:13,755
But you know, the money aspect
is not what really drives me.
703
00:52:16,049 --> 00:52:20,470
RUTH: Despite the fact
that he was enormously successful,
704
00:52:20,929 --> 00:52:22,556
enormously respected,
705
00:52:23,723 --> 00:52:29,396
Wolf was still sort of stunned
by his success.
706
00:52:30,605 --> 00:52:35,443
When you caught him off guard,
you would find that he was afraid.
707
00:52:36,945 --> 00:52:39,531
That he'd be back in the basement
peeling potatoes,
708
00:52:39,614 --> 00:52:43,952
that, at any moment, you know, the coach
was gonna turn back into a pumpkin.
709
00:52:44,494 --> 00:52:46,788
So, he was not slowing down.
710
00:52:48,123 --> 00:52:50,542
All right, now we're gonna start, huh?
711
00:52:50,625 --> 00:52:52,127
BARBARA: I think, all those shows,
712
00:52:52,252 --> 00:52:56,006
and all the press that started
to be generated led to an explosion.
713
00:52:56,339 --> 00:52:58,717
It was frenetic.
714
00:52:59,217 --> 00:53:04,472
EMCEE: Your restaurateur of this year
is Wolfgang Puck.
715
00:53:04,556 --> 00:53:07,350
Every city he went to,
somebody was like, "Come open here.
716
00:53:07,434 --> 00:53:11,313
Come into business with us."
Everybody wanted a piece of Wolf.
717
00:53:14,900 --> 00:53:18,028
WOLFGANG: Johnny Carson
used to come often to Spago.
718
00:53:18,361 --> 00:53:20,947
One day, he said,
"Can I take some pizzas to go?"
719
00:53:21,031 --> 00:53:24,117
So, he took like a pile,
like 10, 12 pizzas to go.
720
00:53:24,784 --> 00:53:26,494
And by the second or third time, I said,
721
00:53:26,578 --> 00:53:28,496
"Johnny,
what are you doing with my pizzas?"
722
00:53:28,580 --> 00:53:32,918
He says, "I put them in the freezer,
I just loved it." What the heck?
723
00:53:33,960 --> 00:53:38,506
So out of that,
really started my frozen pizza business.
724
00:53:42,010 --> 00:53:45,555
RUTH: Wolfgang was the first chef
since Chef Boyardee,
725
00:53:45,639 --> 00:53:48,475
to say, "What if I take my food,
726
00:53:48,850 --> 00:53:52,646
and make it available to people
who are home cooks?"
727
00:53:53,939 --> 00:53:56,816
After that, he became a brand.
728
00:53:56,900 --> 00:53:58,401
REPORTER 3:
World-renowned chef Wolfgang Puck.
729
00:53:58,485 --> 00:53:59,486
REPORTER 4: Wolfgang Puck.
730
00:53:59,569 --> 00:54:01,279
Celebrity chef Wolfgang Puck.
731
00:54:02,239 --> 00:54:03,531
LAURIE: Every month,
732
00:54:03,615 --> 00:54:07,285
there seemed to be a new restaurant
opening throughout California.
733
00:54:07,661 --> 00:54:09,329
And then around the world.
734
00:54:10,288 --> 00:54:12,958
It was like how is he everywhere?
735
00:54:13,291 --> 00:54:15,335
Beautiful set we get to talk about.
736
00:54:15,418 --> 00:54:17,671
BARBARA: We opened Spago Las Vegas,
737
00:54:17,963 --> 00:54:20,006
and then we started building cafés.
738
00:54:20,966 --> 00:54:24,261
Things just kept blossoming
and blossoming and blossoming.
739
00:54:24,552 --> 00:54:28,723
Now, that's what I call fusion.
I could sell them on the Internet.
740
00:54:28,807 --> 00:54:29,766
(smooches)
741
00:54:30,267 --> 00:54:32,852
WOLFGANG: Everything was running
at a hundred miles an hour.
742
00:54:33,019 --> 00:54:37,691
Everything was a huge success,
beyond my greatest dreams.
743
00:54:39,192 --> 00:54:43,405
But I still always felt
that something is missing.
744
00:54:47,409 --> 00:54:50,161
So good to have you here in Atlanta,
no less.
745
00:54:50,245 --> 00:54:52,664
In Atlanta. You are so busy.
You got the frozen pizza line.
746
00:54:52,747 --> 00:54:54,708
You got 63 restaurants,
you got all this stuff,
747
00:54:54,791 --> 00:54:56,209
you got a new four-month-old baby.
748
00:54:56,626 --> 00:54:59,296
I think, it keeps me busy,
keeps me out of trouble that way.
749
00:54:59,379 --> 00:55:00,755
I guess so.
750
00:55:00,839 --> 00:55:03,383
When I thought about becoming a father,
751
00:55:03,466 --> 00:55:08,430
and how I gonna treat my children
especially, I was so nervous.
752
00:55:08,513 --> 00:55:12,100
The last thing I wanted to be
is like my stepfather.
753
00:55:13,435 --> 00:55:17,355
WOLFGANG: But Barbara had always wanted
to start a family.
754
00:55:18,023 --> 00:55:22,569
So, when our first child came,
I was already 40 years old.
755
00:55:23,153 --> 00:55:25,864
A few years later I had a second child.
756
00:55:26,740 --> 00:55:30,201
But I also was expanding
like crazy at that time.
757
00:55:31,286 --> 00:55:35,206
BARBARA: I think, because we were building
a business and he was always so nervous,
758
00:55:35,290 --> 00:55:36,958
about things not going right,
759
00:55:37,042 --> 00:55:43,131
primarily, the caretaking of the children
fell to me mostly.
760
00:55:43,965 --> 00:55:46,051
He was always at the restaurants.
761
00:55:47,635 --> 00:55:50,138
WOLFGANG: Certain nights, I say,
"Listen, I shouldn't be in the restaurant.
762
00:55:50,221 --> 00:55:51,723
I should be at home with my son."
763
00:55:51,806 --> 00:55:54,517
But, you know,
I think, we try to juggle both of them,
764
00:55:54,601 --> 00:55:57,395
to spend time with him
and to also spend time at the restaurant,
765
00:55:57,479 --> 00:56:00,190
because we feel like the restaurants
are also our children.
766
00:56:00,273 --> 00:56:02,275
(somber music)
767
00:56:02,359 --> 00:56:04,736
MICHAEL:
I felt that he was spread way too thin.
768
00:56:05,487 --> 00:56:07,947
I tried to get him to focus
on fewer things,
769
00:56:08,031 --> 00:56:10,825
but he did what he wanted to do.
770
00:56:11,534 --> 00:56:12,952
He tried to do everything.
771
00:56:13,870 --> 00:56:15,955
INTERVIEWER:
How much time do you spend in the kitchen?
772
00:56:16,247 --> 00:56:18,249
Are there days
when you don't cook anything yourself?
773
00:56:18,333 --> 00:56:21,669
You know, there are days when I have
to talk with accountants
774
00:56:21,753 --> 00:56:23,880
-and with lawyers and...
-Reporters.
775
00:56:23,963 --> 00:56:26,883
Yeah, no,
and that's my worst day probably.
776
00:56:29,177 --> 00:56:32,472
BYRON: When I was growing up,
my dad was always working.
777
00:56:35,308 --> 00:56:38,686
I remember being in elementary school
and going to Spago,
778
00:56:38,770 --> 00:56:42,357
four nights out of the week for dinner,
just so I could have a family dinner.
779
00:56:43,733 --> 00:56:45,652
It was hard to see him.
780
00:56:49,989 --> 00:56:51,699
BARBARA: I could not get his attention
781
00:56:51,783 --> 00:56:53,952
because he was busy doing this
and busy doing that.
782
00:56:54,035 --> 00:56:58,206
I said, "If you want a relationship
and you want to really know your kids,
783
00:56:58,289 --> 00:57:00,250
you're gonna have to be there some time."
784
00:57:00,333 --> 00:57:03,420
I have a new thing in the office
over there for you.
785
00:57:03,503 --> 00:57:04,629
What is that?
786
00:57:06,172 --> 00:57:09,008
Well, your idea of a plaisanterie
and my idea of a plaisanterie
787
00:57:09,092 --> 00:57:10,468
are two different things so...
788
00:57:15,515 --> 00:57:17,183
NANCY: Working with Wolf and Barbara,
789
00:57:17,475 --> 00:57:21,729
I don't know if I've ever had worked
with such a team before.
790
00:57:23,982 --> 00:57:27,610
Together, the two of them made something
791
00:57:27,694 --> 00:57:31,990
that I don't think anybody else
had done before.
792
00:57:35,076 --> 00:57:36,953
But at that time,
793
00:57:37,036 --> 00:57:41,791
journalists were so captivated by Wolfgang
794
00:57:41,875 --> 00:57:44,711
and his winning personality
795
00:57:45,420 --> 00:57:48,173
that what was hard for Barbara,
796
00:57:48,256 --> 00:57:51,968
is that she worked every bit as hard
as Wolfgang
797
00:57:52,051 --> 00:57:54,429
and she didn't get the attention.
798
00:57:54,512 --> 00:57:58,516
And I think that wore her down.
799
00:58:00,143 --> 00:58:02,395
(somber music)
800
00:58:04,397 --> 00:58:08,776
BYRON: As a kid, I didn't understand
like what divorce was.
801
00:58:10,028 --> 00:58:14,032
I didn't understand that my dad
wasn't going to be in the house anymore.
802
00:58:16,784 --> 00:58:19,913
Until I went to school
on the first day of second grade,
803
00:58:19,996 --> 00:58:23,583
and my mom walked me into school
and she turned me around,
804
00:58:23,666 --> 00:58:25,877
and she was like very serious
with me for a second.
805
00:58:25,960 --> 00:58:29,672
She was just like, "If anyone says
anything about your parents
806
00:58:29,756 --> 00:58:33,134
or what's going on at home,
don't say anything to them.
807
00:58:33,218 --> 00:58:35,720
You don't need to.
Don't get angry with them.
808
00:58:35,803 --> 00:58:38,431
Just leave it alone,
and you can talk to me about it."
809
00:58:42,018 --> 00:58:46,147
WOLFGANG:
When we got divorced, it was really hard.
810
00:58:48,983 --> 00:58:52,487
Barbara was always very supportive of me.
811
00:58:54,906 --> 00:58:57,951
She always believed in me.
812
00:59:02,997 --> 00:59:08,503
Often I would sit at Spago,
looking out the window...
813
00:59:09,546 --> 00:59:12,924
and ask myself, who am I?
814
00:59:18,054 --> 00:59:19,180
Am I a chef?
815
00:59:21,933 --> 00:59:23,309
Am I a restaurant?
816
00:59:25,603 --> 00:59:27,313
Am I a character?
817
00:59:29,357 --> 00:59:32,527
Am I a guy who has never enough?
818
00:59:40,034 --> 00:59:42,036
(dramatic music)
819
00:59:57,510 --> 00:59:59,512
(speaking German)
820
01:00:03,808 --> 01:00:05,810
(laughs)
821
01:00:43,640 --> 01:00:44,932
(sniffs)
822
01:00:46,893 --> 01:00:48,978
(dramatic music)
823
01:00:52,315 --> 01:00:54,734
(Christina in German)
824
01:01:29,811 --> 01:01:31,896
(in English)
WOLFGANG: My whole life
825
01:01:31,979 --> 01:01:33,898
I had this fear of failure.
826
01:01:35,692 --> 01:01:38,611
I had this fear of going backwards.
827
01:01:41,864 --> 01:01:47,412
I always had this desire to be successful,
828
01:01:48,037 --> 01:01:50,415
do more and do better.
829
01:01:52,375 --> 01:01:54,085
But at the end of the day,
830
01:01:54,961 --> 01:01:59,507
I didn't really know who I was
or what it was for.
831
01:02:01,217 --> 01:02:03,428
(dramatic music)
832
01:02:17,233 --> 01:02:21,112
BARBARA: Our childhood memories
are visceral memories.
833
01:02:23,197 --> 01:02:28,494
Those memories of Austria
are part of his DNA.
834
01:02:32,373 --> 01:02:34,375
Not all of them are good memories.
835
01:02:36,919 --> 01:02:41,174
But part of me always felt
that maybe by doing this,
836
01:02:41,257 --> 01:02:44,886
by cooking,
maybe you're rewriting your story.
837
01:02:48,931 --> 01:02:54,479
Wolfgang didn't start out because he knew
one day he would have a food company,
838
01:02:54,562 --> 01:02:58,316
and a TV show,
and restaurants around the world.
839
01:03:00,777 --> 01:03:03,279
NANCY: He started out
because he loved to cook,
840
01:03:04,071 --> 01:03:06,449
and this was his life and his passion.
841
01:03:14,957 --> 01:03:17,168
(Christina in German)
842
01:03:35,144 --> 01:03:38,356
(in English)
WOLFGANG: I spent my whole life
843
01:03:38,439 --> 01:03:39,982
hating my stepfather,
844
01:03:40,650 --> 01:03:42,527
and trying to prove him wrong.
845
01:03:44,737 --> 01:03:49,033
But looking back, sometimes, I think,
846
01:03:49,116 --> 01:03:52,203
maybe that whole thing made me stronger.
847
01:03:55,289 --> 01:03:58,584
I realized all this time,
848
01:03:59,001 --> 01:04:01,587
I wasn't running away from anything.
849
01:04:04,215 --> 01:04:08,010
I was going after the thing I love to do.
850
01:04:24,819 --> 01:04:26,821
(fire crackles)
851
01:04:39,876 --> 01:04:43,796
WOLFGANG: We all make mistakes
when we go through life.
852
01:04:46,007 --> 01:04:49,260
Looking back and say,
"I should have, I could have",
853
01:04:49,385 --> 01:04:51,053
that's not gonna get me anywhere.
854
01:04:54,015 --> 01:04:59,145
I just think if you spend the time
talking about the past,
855
01:04:59,687 --> 01:05:01,522
you forget to talk about the future,
856
01:05:01,606 --> 01:05:04,775
what are the possibilities,
what can we do next?
857
01:05:07,862 --> 01:05:13,034
So, when I moved Spago
from West Hollywood to Beverly Hills,
858
01:05:13,326 --> 01:05:16,704
I said, "What are we gonna do different?
I have to do something different."
859
01:05:18,247 --> 01:05:21,334
When I was at Ma Maison,
we made modern French food.
860
01:05:21,834 --> 01:05:25,796
I opened Spago,
was like a mixture of California.
861
01:05:26,130 --> 01:05:28,132
Then Chinois was Asian.
862
01:05:29,550 --> 01:05:34,513
But Austria,
it's where I fell in love with cooking.
863
01:05:35,139 --> 01:05:39,226
And yet,
I never cooked Austrian food actually.
864
01:05:39,310 --> 01:05:43,022
I said, "You know what? I'm gonna
put something Austrian on the menu."
865
01:05:44,065 --> 01:05:46,067
(lively music)
866
01:05:52,657 --> 01:05:54,200
WOLFGANG: For me as a child,
867
01:05:54,283 --> 01:05:57,119
I remember the wiener schnitzel
my mother used to make.
868
01:05:58,454 --> 01:06:02,041
I remember she made a soup
with liver dumplings that I used to love
869
01:06:03,084 --> 01:06:06,671
or the palatschinken, or kaiserschmarrn.
870
01:06:08,756 --> 01:06:13,844
These were things I remember
the most about our family,
871
01:06:13,928 --> 01:06:15,930
the positive part of our family.
872
01:06:19,225 --> 01:06:23,104
RUTH: You know, we all have the taste
of our childhood in our heads.
873
01:06:23,980 --> 01:06:27,858
And when he made the menu
at Spago Beverly Hills,
874
01:06:27,942 --> 01:06:31,028
it's like I'm gonna put my dish on there,
875
01:06:31,112 --> 01:06:35,282
and I don't care if it even goes
with the rest of the Spago menu,
876
01:06:35,366 --> 01:06:36,617
I'm gonna put it on there.
877
01:06:39,161 --> 01:06:44,208
And of course, we all order it
all the time because it's fantastic.
878
01:06:45,292 --> 01:06:47,503
(lively music)
879
01:07:03,394 --> 01:07:05,688
Wolfgang does so many things.
880
01:07:06,147 --> 01:07:09,233
NANCY: But I always knew that
he was never more comfortable
881
01:07:09,316 --> 01:07:12,987
than in his chef jacket,
in front of a stove.
882
01:07:13,696 --> 01:07:16,574
That's when Wolfgang feels like Wolfgang.
883
01:07:20,077 --> 01:07:25,082
I think Wolfgang's greatest impact
is the joy that he brings to cooking.
884
01:07:31,547 --> 01:07:33,883
MICHAEL: There's a warmth wherever he is.
885
01:07:33,966 --> 01:07:37,762
He just generates it.
He walks into a room and it lights up.
886
01:07:40,723 --> 01:07:45,978
People say food is medicine.
For Wolf, food is the conduit of love.
887
01:07:51,025 --> 01:07:55,154
WOLFGANG: To my big surprise,
wiener schnitzel was a huge success.
888
01:07:55,237 --> 01:07:56,238
Everybody loved it.
889
01:07:59,241 --> 01:08:04,371
In a way, it reminded me,
that for me, food is family.
890
01:08:05,581 --> 01:08:09,835
Making people feel happy
is my purpose in life.
891
01:08:29,105 --> 01:08:32,274
WOLFGANG: I think, it's interesting,
you know, how we live our life.
892
01:08:32,858 --> 01:08:36,028
We forget how short
it is actually, you know?
893
01:08:39,281 --> 01:08:44,745
So, I think, now I'm a little bit
more stingy with my time.
894
01:08:50,543 --> 01:08:52,002
CREW:
895
01:08:53,045 --> 01:08:56,048
Oh, because I only have
that many summers left, really.
896
01:09:11,564 --> 01:09:12,940
How we do, all right?
897
01:09:13,023 --> 01:09:16,861
-CHEF 3: Great, chef. Yes, chef.
-What we having, bread?
898
01:09:16,944 --> 01:09:19,405
-CHEF 4: Bread, brioche.
-Brioche.
899
01:09:20,072 --> 01:09:21,699
-CHEF 5: Hi, chef!
-What are we making?
900
01:09:21,782 --> 01:09:23,784
We're making chocolate,
jumbo chocolate chip cookies.
901
01:09:23,868 --> 01:09:26,495
-But make them really dark, huh?
-Yes, chef.
902
01:09:26,579 --> 01:09:29,832
-No white, no more white cookies.
-No white cookies.
903
01:09:29,915 --> 01:09:30,958
Yeah.
904
01:09:31,041 --> 01:09:33,502
WOLFGANG: When people ask me
what I'm the most proud of,
905
01:09:33,586 --> 01:09:35,671
it's really longevity.
906
01:09:37,006 --> 01:09:38,757
How's the tuna? Get me a little of that.
907
01:09:40,509 --> 01:09:43,304
WOLFGANG:
Staying in business for so many years,
908
01:09:43,387 --> 01:09:45,931
it really takes a lot of hard work.
909
01:09:46,015 --> 01:09:47,850
-Don't go when cooking, okay?
-Yes, chef.
910
01:09:48,726 --> 01:09:52,104
WOLFGANG: I think, we always
have to continue to change.
911
01:09:54,231 --> 01:09:59,361
And I really believe we get new ideas
often from the younger ones.
912
01:10:00,696 --> 01:10:01,864
(Wolfgang mumbles)
913
01:10:03,824 --> 01:10:07,203
WOLFGANG: Now, I have the pleasure
and the luxury
914
01:10:07,286 --> 01:10:09,538
to have so many talented young chefs,
915
01:10:09,622 --> 01:10:11,874
like my son, Byron.
916
01:10:13,167 --> 01:10:15,419
-What, are you gonna put the egg in there?
-Yeah.
917
01:10:15,502 --> 01:10:17,087
-Let's do that.
-Okay here, I'll help you.
918
01:10:17,171 --> 01:10:18,047
Thank you.
919
01:10:19,173 --> 01:10:22,301
-Hopefully, I don't put the shells in.
-Nailed it.
920
01:10:23,844 --> 01:10:27,890
BYRON: I stared working at Spago
as a 13-year-old, peeling potatoes.
921
01:10:28,599 --> 01:10:34,355
And seeing him there as the kind of leader
was just amazing for me to watch as a kid.
922
01:10:38,984 --> 01:10:41,195
Everything he did, I wanted to do it.
923
01:10:42,488 --> 01:10:44,865
I felt very comfortable
in this environment,
924
01:10:44,949 --> 01:10:47,076
and it felt like something I could really,
925
01:10:47,159 --> 01:10:50,663
really put my heart into,
and spend the rest of my life doing.
926
01:10:50,746 --> 01:10:52,748
(sizzles)
927
01:10:55,501 --> 01:10:57,628
-A little more.
-Okay, yeah, make it nice and crispy.
928
01:10:57,711 --> 01:10:58,712
Yeah.
929
01:11:00,547 --> 01:11:03,592
BYRON: Now, I get to be passionate
not only about the same thing,
930
01:11:04,093 --> 01:11:08,138
but I get to have one of the best teachers
in the world helping me along the way.
931
01:11:08,973 --> 01:11:11,392
That remind me that sound
that my mother used to make.
932
01:11:11,475 --> 01:11:12,559
Yeah.
(chuckles)
933
01:11:14,019 --> 01:11:18,440
RUTH: The fact that Byron really wants
to be in the business,
934
01:11:18,524 --> 01:11:21,944
I don't think there could be
greater joy for Wolf than that,
935
01:11:22,027 --> 01:11:26,282
I mean, to have a son
who wants to follow in his footsteps.
936
01:11:26,365 --> 01:11:27,616
I think, it's huge for him.
937
01:11:28,200 --> 01:11:30,828
-Folks, we enjoying ourselves over here?
-CUSTOMER: We are.
938
01:11:30,911 --> 01:11:31,954
Doing well?
939
01:11:35,374 --> 01:11:41,213
As a younger chef, I think,
I was so absorbed in my profession,
940
01:11:41,547 --> 01:11:48,429
of becoming successful
that I neglected my duty as a father.
941
01:11:50,681 --> 01:11:55,519
WOLFGANG: But now, it's a great thing
to work with my son in the business.
942
01:11:56,353 --> 01:12:00,941
And I think for a father, there's nothing
better than seeing your kids successful.
943
01:12:06,196 --> 01:12:10,367
-GELILA: No, seriously.
-Put down the cutting board right there.
944
01:12:11,118 --> 01:12:14,455
Who wants to be sous-chef,
because I hate cutting onions, seriously.
945
01:12:14,538 --> 01:12:15,664
Okay, I do.
946
01:12:15,748 --> 01:12:19,001
-That is the best use of Wolfgang Puck.
-Okay.
947
01:12:19,084 --> 01:12:21,628
-Exactly. Cut two onions.
-Okay.
948
01:12:21,712 --> 01:12:23,505
Look at that,
I'm the chopper of the onions.
949
01:12:23,589 --> 01:12:25,507
ALEXANDER:
I actually think I should be the one.
950
01:12:25,591 --> 01:12:29,094
Okay, you're going to start it
with the tip on the board like that.
951
01:12:29,178 --> 01:12:31,263
And push through so it
makes it really easy.
952
01:12:31,347 --> 01:12:32,973
-OLIVER: Si, señor.
-Yeah.
953
01:12:33,057 --> 01:12:34,391
-(laughing)
-BYRON: Here, use this.
954
01:12:34,475 --> 01:12:35,768
But it kinda tastes good, though.
955
01:12:35,851 --> 01:12:37,978
WOLFGANG: When I look back today
956
01:12:38,062 --> 01:12:41,106
and ask what could I have done different?
957
01:12:41,398 --> 01:12:44,651
For sure it was spend
more time with the family.
958
01:12:44,735 --> 01:12:46,945
I really missed my kids growing up.
959
01:12:47,029 --> 01:12:48,655
BYRON:
Uh, well, you have to go on Sundays.
960
01:12:48,739 --> 01:12:50,199
-Thankfully, I've never...
-(Alexander groans)
961
01:12:50,282 --> 01:12:52,159
-It is good.
-GELILA: I still need a lot.
962
01:12:52,242 --> 01:12:54,787
-That's fine. That's fine.
-No, don't take my cheese. Hey.
963
01:12:54,870 --> 01:12:59,208
WOLFGANG: But I'm now married to Gelila,
and we have two young boys.
964
01:12:59,750 --> 01:13:02,753
So, now, I know how precious time is.
965
01:13:03,504 --> 01:13:05,506
-No kisses.
-(laughs)
966
01:13:08,008 --> 01:13:09,676
BYRON: Y'all ready to eat?
967
01:13:09,760 --> 01:13:12,221
(both laugh)
968
01:13:12,304 --> 01:13:14,098
-GELILA: Here's to my boys.
-Cheers.
969
01:13:14,181 --> 01:13:15,974
All right, good job, Byron.
970
01:13:16,058 --> 01:13:18,560
-Cheers, sir.
-Cheers.
971
01:13:19,520 --> 01:13:23,273
GELILA: At the end of the day,
you have to live by an example.
972
01:13:24,441 --> 01:13:28,278
Wolf's experience pushed him towards love,
973
01:13:29,363 --> 01:13:34,993
to reconnect as a family
and become the person he wants to become.
974
01:13:37,996 --> 01:13:42,209
That he's able to influence
not only his children,
975
01:13:42,292 --> 01:13:47,840
but also anyone who is able
to overcome challenges.
976
01:13:49,425 --> 01:13:51,385
I think, that's a beautiful story.
977
01:13:54,847 --> 01:13:57,057
(light music)
978
01:14:02,062 --> 01:14:06,525
BYRON: I don't think there's better
examples of truly coming from nothing,
979
01:14:06,608 --> 01:14:11,113
and building something incredible
than Wolfgang Puck.
980
01:14:16,827 --> 01:14:22,249
I think, the real moral of Wolf's story
is believe in yourself.
981
01:14:22,791 --> 01:14:28,589
Know what you're good at,
take chances and you can be a success.
982
01:14:34,470 --> 01:14:38,098
RUTH: Today,
there are hundreds of thousands,
983
01:14:38,182 --> 01:14:40,642
if not millions of people
who work in kitchens,
984
01:14:40,726 --> 01:14:46,064
who aspire to be Wolfgang Puck
and who will take heart from his story.
985
01:14:46,148 --> 01:14:48,775
(all cheer)
986
01:14:48,859 --> 01:14:53,113
The most important lesson I learned
from Wolfgang is not to be afraid.
987
01:14:54,531 --> 01:15:01,205
His dedication, willingness to sacrifice
is what made him what he is.
988
01:15:02,998 --> 01:15:05,667
-We've gotta lean forward, it's very hot.
-The knife is...
989
01:15:05,751 --> 01:15:07,419
(laughs)
990
01:15:08,212 --> 01:15:09,213
Hot.
991
01:15:11,965 --> 01:15:16,136
BARBARA: I think, Wolf's legacy
is in and of itself love.
992
01:15:17,513 --> 01:15:20,641
If you lead with your heart and your mind,
993
01:15:20,724 --> 01:15:23,519
and if you love what you do...
994
01:15:24,895 --> 01:15:26,688
that's a life well lived.
995
01:15:34,112 --> 01:15:37,783
WOLFGANG: I really believe
we have to have purpose in life.
996
01:15:40,452 --> 01:15:45,457
Nothing comes easy,
but if you believe in something,
997
01:15:45,541 --> 01:15:47,918
you have to follow your dreams.
998
01:15:54,258 --> 01:15:59,304
I hope I will end up doing the thing
I love to do
999
01:16:00,931 --> 01:16:03,100
until I take my last breath.
1000
01:16:10,941 --> 01:16:13,151
(closing theme music)