With the rich agricultural heritage of the south as backdrop to historic Charleston, SC, I joined 300 of America's best chefs, food producers and food activists in early November, for the Chefs Collaborative National Sustainable Food Summit
Every so often, in penning this column, I get to write words that I never thought I would see together in a sentence -- words so incongruous that there exists virtually no possibility of their being associated.
I have been writing about Wolfgang Puck and his restaurants since I first met the chef at Ma Maison in the late '70s, and I started commenting on Spago the night it opened, January 12, 1982, at its original location on Sunset.
Yes my friends, for a worthy charity I would spend $500 for a dinner of this superb quality. As a gent at my table said, "Where can you eat and drink food of this incredible quality and feel good doing so?"
Chef/entrepreneur Wolfgang Puck is one of those rare people who are never happy unless they have a score of projects simmering around them. But he seems to be outdoing himself this summer, with several major events on his schedule.
In the mid '50s, I spent several weeks on the set of Royal Wedding. Several times I was introduced to Grace Kelly on the set. Enchanted by her, as was every man. All of this came back to me yesterday at the Hotel Bel-Air.
"The title of celebrity chef is sort of bogus. Do we have celebrity shoemakers, celebrity butchers? The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than 30 years ago."