Notebook ~ ” Cooks to French ” a gold star day

One of my gold star moments is having the best foie gras at Spago. Served 5 ways and each perfect. The holy grail was found (did I mention it was served by Chef Puck). 

Wolfgang Puck restaurants came to Denver in 1998. Fusion cuisine, casual elegant – coming to Denver. Very exciting time. I briefly meet Chef Puck came to Denver for the Taste of Colorado 2001. Shortly after, I started cooking at Wolfgang Pucks. Executive Chef Daniel ran a solid crew.  As part of the cross corporate identity training the chefs would rotate stations. The thought is branding , recipes and quality would be checked and consistency enforced.

Tonight! It is my opportunity to create the signature appetizer. I lead with salmon medallion spiral, Parmesan crisp and poppy beurre rouge. My second gold star moment came when the corporate chef called over the executive chef and exclaimed “He cooks to French”, “we shall not be serving that this night!” I could not have been more proud. Words intended as constructive critique perceived as a badge earned. No argument to the Corporate Chef – nor any memory of what was severed that evening.

Just a gold star day.

Sadly on January 26th 2005, after 7 years in Denver, Wolfgang Puck restaurant closed. I will always carry my earned gold star.