It is important to learn the basics really well, but in this day, imagination is even more important.
March 3, 2020
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âIt is important to learn the basics really well, but in this day, imagination is even more important.â
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âI stood on the bridge for an hour.â
âWhy were you going to kill yourself?â I asked.
âWe ran out of potatoes,â he said. âThe chef freaked out. I couldnât go home.â
âMy step-dad always said I wasnât going to amount to anything.â
So he ran away.
And then, Wolfgang Puck was fired from his first restaurant job at age 14.
Now heâs a famous chef and, beyond that, heâs created an empire in food. He was the first âcelebrity chef.â
And heâs expanded his love of food in every single way: restaurants, cookbooks, he built the fastest-growing catering company (and even catered the Oscars). Now heâs doing a MasterClass.
âI always wanted to be in charge of my own destiny,â he said. âI thought, âThis is what I was born to do,â ya know?â
âYou felt that?â
âYes.â
âHow did you feel that?â
âAh, because my whole body, my whole spirit changes when Iâm in the kitchen or when Iâm at the farmerâs market.â
He listed all the foods he made with his mom. I felt like I was with him in the kitchen. Watching that joy. When people have joy behind memories, it sparks some other pursuit.
And for Wolfgang, it was cooking. I wanted to know why.
âI loved the fried chicken, wienerschnitzel, and things like that. I think I loved the sweets mostly, like a vanilla chocolate cake for Sunday morning. And we made âpalacsinta,â which are like thin crepes stuffed with apricot marmalade.â
He went on. My tongue was swelling. (Do NOT interview a chef on an empty stomach. Trust me.)
âDo you think itâs possible for people to start now?â I asked. âNot just cooking, although it could be that. But any field?â
I liked what he said next...
âI think it is important to learn the basics really well, but I think in this day, imagination is even more important.â
He told me how he connects each dish to the season. And only uses the freshest ingredients. Organic, too.
âThings are temporary,â he said. âYou cannot get everything at its peak all the time. When I was up in school at Harvard, one guy came up to me and said, âI had strawberries and cheese and they both tasted like nothing.â And I said back to him, âOnly a guy like you would eat strawberries in February.ââ
I eat strawberries in Februaryâ¦
See, itâs instinctual for Wolfgang. He grew up in Austria. And then moved to Indianapolis. He didnât know what he was going to get himself into when he moved.
He didnât realize how many well-done steaks heâd have to make.
Thatâs why, when he went out on his own to start his own restaurants, he followed his philosophy. âBe in the moment.â Thatâs what cooking with fresh food is to Wolfgang.
Itâs deeper than taste. Itâs quality of life.
And he proved his step-dad wrong. He felt the sensation of aliveness that came out every time he stepped into the kitchen with hiS mom.
He had a soft knowing. And that led the way.
I think destiny is more of a mystery. But Wolfgang seemed to think about this differently.
So I asked him, âHow did you know what you really wanted to do?â
And his answer was simple.
âI didnât know anything elseâ¦â
Listen to my full conversation with Wolfgang Puck â[Knowing Your Calling is Step 1. Following It is Step 2.](â and access the show notes [here.](
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Sincerely,
[James Altucher]
James Altucher
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