18 Burst results for "Wolfgang Puck"

"wolfgang puck" Discussed on The Restaurant Coach Podcast

The Restaurant Coach Podcast

04:50 min | 2 d ago

"wolfgang puck" Discussed on The Restaurant Coach Podcast

"5 year stint working with Wolfgang Puck. I was an executive chef going around the country opening restaurants for him if I could help other people, so I started a consulting company in 2005. And then 2008 the economy crashed. I rebranded as the restaurant coach. And I've been doing this ever since 13 years. I've been doing this restaurant coaching and it's kind of funny. In 2009, when I Googled out there restaurant coaches, no one was calling themselves a restaurant coach. Now everybody's going to self restaurant coach, which I'm happy that is taken off and that others are more restaurant coaches out there. So the more the merrier there are so many restaurants that need help, we definitely need more people who can help us. And then next year, I'm actually going to be doing a certification program for people that want to become certified restaurant coaches because I feel there's a great need out there for people to become restaurant coaches because there are some main restaurants and I can only help so many people at a time. So I definitely need a little army to help me. That being said, here's our kind of quote about all these trading sessions. We like to show up every Friday, do a little training session because our goal is always this. We don't rise to a level of our expectations. We fall to level of our training training is everything. And again, in our trading programs, all might coaching programs, I follow what's known as the three P framework. This was introduced to me when I had my first restaurant and I was struggling very, very badly. I realized that I needed some help. I thought I had been a restaurant business for at that time. I opened my first restaurant at 30. I thought, you know, I've been in a business 15 years by then. I thought I had enough experience. I knew how to run a restaurant. I did not know how to build a brand. I did not know how to really, really hire better and manage a team. I did not know a lot about marketing, and I did not know about building a super, super solid profitable brand. I knew how to run things at a basic level. I did not have the skills I needed to really build a brand so I knew it could be. And I hired a business coach, and he helped me in the first thing he did as he introduced me to the three framework. There's three P process map. And it has been a game changer for me. I teach this to all my coaching clients and it's basically straightforward. It's people, product process. Secret, it's like anything else is, you must have them in the right order. So many people start off with the product part because every restaurant in the world has a menu, they do a little bit of marketing. And these are a couple of processed parts in there do a couple checklist and maybe look at a couple of KPIs, you know, a little bit of P and L, and then you realize they don't know why it's working right. And then they go back and say, oh man, we would need higher some other people. I'm telling you right now, inside each of these three different frames inside the people part inside the inside the process part, there are three other subsystems that must be again in order for that part to work. So the people part, you got to have your mindset, right? 8% of the restaurant success is psychology if you didn't know that, 20% is always systems and strategy. So mindset has to be set first, then we go into culture development after culture development. And now we can hire and attract the right people. And then the product part is the same thing.

Wolfgang Puck
"wolfgang puck" Discussed on The Restaurant Coach Podcast

The Restaurant Coach Podcast

04:50 min | 2 d ago

"wolfgang puck" Discussed on The Restaurant Coach Podcast

"5 year stint working with Wolfgang Puck. I was an executive chef going around the country opening restaurants for him if I could help other people, so I started a consulting company in 2005. And then 2008 the economy crashed. I rebranded as the restaurant coach. And I've been doing this ever since 13 years. I've been doing this restaurant coaching and it's kind of funny. In 2009, when I Googled out there restaurant coaches, no one was calling themselves a restaurant coach. Now everybody's going to self restaurant coach, which I'm happy that is taken off and that others are more restaurant coaches out there. So the more the merrier there are so many restaurants that need help, we definitely need more people who can help us. And then next year, I'm actually going to be doing a certification program for people that want to become certified restaurant coaches because I feel there's a great need out there for people to become restaurant coaches because there are some main restaurants and I can only help so many people at a time. So I definitely need a little army to help me. That being said, here's our kind of quote about all these trading sessions. We like to show up every Friday, do a little training session because our goal is always this. We don't rise to a level of our expectations. We fall to level of our training training is everything. And again, in our trading programs, all might coaching programs, I follow what's known as the three P framework. This was introduced to me when I had my first restaurant and I was struggling very, very badly. I realized that I needed some help. I thought I had been a restaurant business for at that time. I opened my first restaurant at 30. I thought, you know, I've been in a business 15 years by then. I thought I had enough experience. I knew how to run a restaurant. I did not know how to build a brand. I did not know how to really, really hire better and manage a team. I did not know a lot about marketing, and I did not know about building a super, super solid profitable brand. I knew how to run things at a basic level. I did not have the skills I needed to really build a brand so I knew it could be. And I hired a business coach, and he helped me in the first thing he did as he introduced me to the three framework. There's three P process map. And it has been a game changer for me. I teach this to all my coaching clients and it's basically straightforward. It's people, product process. Secret, it's like anything else is, you must have them in the right order. So many people start off with the product part because every restaurant in the world has a menu, they do a little bit of marketing. And these are a couple of processed parts in there do a couple checklist and maybe look at a couple of KPIs, you know, a little bit of P and L, and then you realize they don't know why it's working right. And then they go back and say, oh man, we would need higher some other people. I'm telling you right now, inside each of these three different frames inside the people part inside the inside the process part, there are three other subsystems that must be again in order for that part to work. So the people part, you got to have your mindset, right? 8% of the restaurant success is psychology if you didn't know that, 20% is always systems and strategy. So mindset has to be set first, then we go into culture development after culture development. And now we can hire and attract the right people. And then the product part is the same thing.

Wolfgang Puck
"wolfgang puck" Discussed on The Restaurant Coach Podcast

The Restaurant Coach Podcast

07:32 min | 3 months ago

"wolfgang puck" Discussed on The Restaurant Coach Podcast

"No. Yeah. But you want to organize everything. Take some time, so if you take some time on the front end, it makes it back end easier about managing inventory, managing production, just makes your life easy. Is that a little work in the front? Yeah. Is it worth it? Oh, hell yeah. You know? And then at times there'll be times when you're walking, even though and even though you got stuff labeled. Heavy cream goes here, you're going to walk in, there's a bit of a gallon of milk sitting there. Like someone just got lazy and just put it there by mistake because they were just in a rush. Guys, hey, milk goes over here. As for heavy cream, that's for whole milk. It was heavy. It was heavy milk. No, it's not heavy cream. This system that we are there to make it easier for you in the long run. Is this for them? I'm going to do it because I am a lazy person. Everybody, people are. Most people are lazy. Yeah. Makes it easier for everybody. We're going to do it. And I'm telling you, the system is you set up transfer to any concept. I have people that have one concept, multiple times. I have some people have 5, 6 different concepts. The beautiful thing about everything I teach is that the concepts, the systems work in any concept. Whether you're a burger place, pizza place, sushi place, doesn't matter. Organizations organization. You can transfer these systems the same thing. Wolfgang Puck had the same way. We had Xinhua, Maine, we have Wolfgang Puck, bar and grill. We had cut steakhouse. We had spa goes. We had everything, but the systems were all the same. The only thing, I think Bo and I think those guys talked about. All I had to learn was just the menu. He could plug, I could take any chef from any Wolfgang Puck concept, put him into another concept and it'd be up and running in a week. All they had to learn was the menu. How you process a recipe was the same no matter where you went. You got the recipe card. You put it in front of you, you grabbed all your meats and plug, you measured everything out. We all had the same process for everything we did. We all had the same process of how we did recipes. We all had the same process, how we did production. We'll have the same process for ordering. We have the same process for inventory. Process for production. You could take any chef from any location, plug them in. It was beautiful. Because the systems are the same. It didn't matter. Remember we talk about the three P framework, people, product, process, people feed the process, process, feeds the people when you work on that process part and have it so nailed down that they can't make a mistake. Not idiot proof, but it's basically unfallen. Or bulletproof, no way I like to do it. I like to tell people, I want to make a bulletproof. Yeah, let's make a bulletproof. So we're all good. Always all the time. Make it bulletproof. And then when you have the right people in place, that system works over and over a place. It's a beautiful thing. Once you get it dialed in, is it takes some work on the front end? Yeah, of course. But anything worthwhile takes a little bit of work. No single lack of single responsibility for food storage. Somebody's got to be in charge. If it's everyone's responsibility, no one has accountability. I always have one person accountable at all times. One person is my go to. Always has to be that way. No control or record of food issues from storeroom. Again, sometimes things fall. Things break. I'm back in the dry storage room. I'm reaching for a bottle of vinegar and accidentally hit a bottle of olive oil. It's glass and it breaks in the floor. Most of the time this stuff just goes into trash, no one knows it happened. There should be some record, some kind of waste log available. For the team and they have to understand, I just want to know what happens to it. You're not in trouble. Waste logs are never a punishment. They're trading tool. So let's use that for an example. I got vinegar on the top shelf that we use a lot for production. But I also have these glass bottle olive oils on the top shelf too. I've noticed that during the month, I've broken four bottles of olive oil. What's the training opportunity here? Move the fucking olive oil. Exactly, yeah. If they keep reaching up and knocking over a bottle of glass olive oil, you know, I should probably move the glass stuff on the bottom shelf. Training opportunity. Everything's an opportunity. Remember, sometimes it's just simple observation when you see threads or trends in your waist locks, that's something to work on. I've seen this before too. It's pretty common. I walk in the kitchen and I walk in the back door and there's a tray or two of bacon burned. Beyond recognition. What happened? Oh, I just forgot. Okay, cool. Next day I come in. Another trade of bacon burn. Hey, what happened? I just forgot. Oh, training opportunity. What should I do? Buy them timers or tell them to use their phone. Most guys in the kitchen have their damn smartphone. They're usually listening to rap music anyway. Nothing is rap music, if you like that kind of stuff. I like a little Jay-Z. But just tell him, hey, use a timer, dude. All right? You don't have to remember everything. Use timers. Most of the time, I'll buy those little hand wound up things, right? Remember the old ones? Now they got that digital ones. That you didn't set. My father, this is going to tell you what kind of tyrant my father was. If you burn something in the oven and we had those old fashioned timers and you burn something you haven't did not use a timer, he got one of those timers. He had one specially done with a rope around it that you wore around your neck. And you wore it all day. Flavor Flav and old school. I mean, back in the 70s, I think maybe flavorful works for my dad, and that's where he got the idea. But you wore this damn timer around your neck all day. The other thing my father would do to embarrass you to get you to comply, not commitment, but compliance is if you have your station dirty, he would have you chant out loud until he got tired of hearing it, clean as you go. Clean as you go. Clean as you go, clean as you go. Clean as you go. Clean as you go. Can you imagine working in a kitchen? There's one guy who's an idiot and we use a word idiot. Some guy who's like a moron can't keep a station clean and all he's doing is standing in a corner chanting for an hour. Clean as you go, clean your goal, you're like, oh my God. You want to talk about how this is like the power of peer pressure. People start working to help him keep his station clean. I do not want to hear you chanting that shit. Another day. Dude, let me help you. Let me help you out, brother. Let's put your meats like this. You want to put a towel here, put your tools right here. Keep your sanitation bucket right there. Every time you use it, clean this thing and please, please. I'm begging you, please. If you can't do it, come get me I'll clean it for you..

Wolfgang Puck Xinhua Bo Maine Jay
"wolfgang puck" Discussed on The Restaurant Coach Podcast

The Restaurant Coach Podcast

04:38 min | 5 months ago

"wolfgang puck" Discussed on The Restaurant Coach Podcast

"They're amazing loyalty programs. Number ten, they constantly protect their brand. Always be aware of what I call as mediocrity creep. Mediocrity creep is something you've worked so hard to create something, okay? You have to protect it at all times. This goes back to that kind of one of those first slides I talked about raising your standards. Raising your standards and keeping them up there. I call them, I have all my clients make a list I call them non negotiables. You know, the beautiful thing about non negotiable. It's not negotiable. Under Armour has a saying that's become their foundation of their brand of their culture, protect this house. They actually have t-shirts. They have signs all over their all over their retail stores, protect this house. When I worked for Wolfgang Puck, it was an amazing experience, and the thing about wolf that was really, really great. Is that he had that kind of mission. You want to make your restaurant better by developing your mission core values of vision and why. When you raise your standards to be the best version you can be of yourself, you are going to become a target. Do we aim for the low restaurants in our market? And that restaurant really sucks. I want to be just as good as they are. No, no. We picked the best restaurants and they were become a target for us, right? As you raise your standards as you make your restaurant better, trust me, people will start gunning for you. If people are not imitating you, copying your brand, knocking you stuff off, you're not out there pushing it far enough. You want to be the brand that gets copied. You want to get the brand, I used to live well, I had my own restaurants and hey, hey, hey, chef, man. Hey, the restaurant on the street knocked off your pork dish. That's a cool man. Awesome. I love that. That means I'm doing it right. If I'm waking enough waves in my market, where you're starting to copy me, that's where I want to be. You got to be aware what's known as crab mentality. Crab mentality is basically if I can't have it, I'm not going to let you have it there. Anybody ever see crabs? When they harvest crabs, you know they don't put a lid on the bucket because the crabs will pull each other down..

Wolfgang Puck
"wolfgang puck" Discussed on The Restaurant Coach Podcast

The Restaurant Coach Podcast

04:38 min | 5 months ago

"wolfgang puck" Discussed on The Restaurant Coach Podcast

"They're amazing loyalty programs. Number ten, they constantly protect their brand. Always be aware of what I call as mediocrity creep. Mediocrity creep is something you've worked so hard to create something, okay? You have to protect it at all times. This goes back to that kind of one of those first slides I talked about raising your standards. Raising your standards and keeping them up there. I call them, I have all my clients make a list I call them non negotiables. You know, the beautiful thing about non negotiable. It's not negotiable. Under Armour has a saying that's become their foundation of their brand of their culture, protect this house. They actually have t-shirts. They have signs all over their all over their retail stores, protect this house. When I worked for Wolfgang Puck, it was an amazing experience, and the thing about wolf that was really, really great. Is that he had that kind of mission. You want to make your restaurant better by developing your mission core values of vision and why. When you raise your standards to be the best version you can be of yourself, you are going to become a target. Do we aim for the low restaurants in our market? And that restaurant really sucks. I want to be just as good as they are. No, no. We picked the best restaurants and they were become a target for us, right? As you raise your standards as you make your restaurant better, trust me, people will start gunning for you. If people are not imitating you, copying your brand, knocking you stuff off, you're not out there pushing it far enough. You want to be the brand that gets copied. You want to get the brand, I used to live well, I had my own restaurants and hey, hey, hey, chef, man. Hey, the restaurant on the street knocked off your pork dish. That's a cool man. Awesome. I love that. That means I'm doing it right. If I'm waking enough waves in my market, where you're starting to copy me, that's where I want to be. You got to be aware what's known as crab mentality. Crab mentality is basically if I can't have it, I'm not going to let you have it there. Anybody ever see crabs? When they harvest crabs, you know they don't put a lid on the bucket because the crabs will pull each other down..

Wolfgang Puck
"wolfgang puck" Discussed on The Restaurant Coach Podcast

The Restaurant Coach Podcast

04:08 min | 5 months ago

"wolfgang puck" Discussed on The Restaurant Coach Podcast

"Do the polish for you real quick. I grew up in a restaurant industry. My father was a chef. I started out like everyone else washing dishes, working my way up to the brigade system. I would do something to make my dad mad, I'd be back peeling vegetables, work my way up peeling vegetables, work my way up, peel vegetables. When I was 18 years old, he told me it was in my blood. I said I wanted to transfusion. I don't want to do this. I really don't want to do this. So I joined the military, got into some special operations team para rescue, learned how combat search and rescue stuff like that. When I got out of the military, went to college, got experience from high school, worked in restaurants, found out I really love the restaurant industry without my dad yelling and screaming at me. Start working at the right restaurants right chefs, 30 opened my first restaurant, 33 my second restaurant, ran these two restaurants for a long time, sold them, got recruited by a chef out in LA. You might have heard of him Wolfgang Puck. I worked for Wolfgang Puck for 5 years, went around the country opening restaurants for wolf. And then I started my own consulting company. And here I am. I have a couple books out in the market. My first book is your restaurant sucks. And my second book is your restaurant still sucks. I have a third book coming out pretty soon. It's called your restaurant culture sucks. And that's coming out probably in April. It's got a little delayed because of COVID. The 11 traits or habits of the most successful restaurants in the U.S.. Let's jump right into them. Number one, they all have a compelling why or vision. There's a great author out there in the United States. His name is Simon sinek. And he has this really cool book. And one of the questions I want to ask you today is why do you do what you do? Why do you get up in the morning? Why do you give it a morning and go to a restaurant and work all day and night? What drives you? What's your passion? What do you do, what you do? Now Simon sinek in his book, it's a really great book. It's start with why. He has an underlying kind of premise in the book and it's this. People don't buy what you do. They buy why.

Wolfgang Puck Simon sinek LA U.S.
"wolfgang puck" Discussed on The Restaurant Coach Podcast

The Restaurant Coach Podcast

04:08 min | 5 months ago

"wolfgang puck" Discussed on The Restaurant Coach Podcast

"Do the polish for you real quick. I grew up in a restaurant industry. My father was a chef. I started out like everyone else washing dishes, working my way up to the brigade system. I would do something to make my dad mad, I'd be back peeling vegetables, work my way up peeling vegetables, work my way up, peel vegetables. When I was 18 years old, he told me it was in my blood. I said I wanted to transfusion. I don't want to do this. I really don't want to do this. So I joined the military, got into some special operations team para rescue, learned how combat search and rescue stuff like that. When I got out of the military, went to college, got experience from high school, worked in restaurants, found out I really love the restaurant industry without my dad yelling and screaming at me. Start working at the right restaurants right chefs, 30 opened my first restaurant, 33 my second restaurant, ran these two restaurants for a long time, sold them, got recruited by a chef out in LA. You might have heard of him Wolfgang Puck. I worked for Wolfgang Puck for 5 years, went around the country opening restaurants for wolf. And then I started my own consulting company. And here I am. I have a couple books out in the market. My first book is your restaurant sucks. And my second book is your restaurant still sucks. I have a third book coming out pretty soon. It's called your restaurant culture sucks. And that's coming out probably in April. It's got a little delayed because of COVID. The 11 traits or habits of the most successful restaurants in the U.S.. Let's jump right into them. Number one, they all have a compelling why or vision. There's a great author out there in the United States. His name is Simon sinek. And he has this really cool book. And one of the questions I want to ask you today is why do you do what you do? Why do you get up in the morning? Why do you give it a morning and go to a restaurant and work all day and night? What drives you? What's your passion? What do you do, what you do? Now Simon sinek in his book, it's a really great book. It's start with why. He has an underlying kind of premise in the book and it's this. People don't buy what you do. They buy why.

Wolfgang Puck Simon sinek LA U.S.
"wolfgang puck" Discussed on The Restaurant Coach Podcast

The Restaurant Coach Podcast

02:22 min | 9 months ago

"wolfgang puck" Discussed on The Restaurant Coach Podcast

"I'm gonna tell you right now that I've spent 40 years in the restaurant industry, most of it has been as a chef. Some of his business consultants, some of his been as an executive chef was Wolfgang Puck. I've also been like a corporate shift with some big, huge, major food service distributors like shamrock foods. And I'm telling you now. I've worked with especially since I became a restaurant coach in 2009. I've worked with over 2100 restaurants. And I say that to impress you, but to impress upon you, when you see that many restaurants, you see a lot of patterns, there's patterns to success and in our patterns through failure. My job as the coach is to help educate you on the patterns of success and hold you accountable. So you don't make the same mistakes, a lot of restaurants do make. Before we jump into this kind of secret, let's talk about an action plan, a really solid action plan to get us going in the right direction. I always recommend anytime we do some training, have a piece of paper and a pen. Research has shown, if you write stuff down your own handwriting, you are 70% more likely to remember and retain the information 30 days from now. And again, please don't just sit there passively listening, I want you to have a little bit of fun. I know we're talking about a serious topic today, but I have some fun. Ask questions. That's what the comments for, let's switch to chats for ask questions as you see them come up if I can answer them as they kind of pop up. That's great. If not, I can try to get to them later in the chat log. Okay? Again, take notes, be an active participant, and a lot of times you're going to hear me say something that I was going to say this. I'm going to say hashtag, what is hashtag WTS means means write this shit down. This is either gold nuggets, these are the things I really want you to dial in.

shamrock foods Wolfgang Puck nuggets
"wolfgang puck" Discussed on The Restaurant Coach Podcast

The Restaurant Coach Podcast

02:22 min | 9 months ago

"wolfgang puck" Discussed on The Restaurant Coach Podcast

"I'm gonna tell you right now that I've spent 40 years in the restaurant industry, most of it has been as a chef. Some of his business consultants, some of his been as an executive chef was Wolfgang Puck. I've also been like a corporate shift with some big, huge, major food service distributors like shamrock foods. And I'm telling you now. I've worked with especially since I became a restaurant coach in 2009. I've worked with over 2100 restaurants. And I say that to impress you, but to impress upon you, when you see that many restaurants, you see a lot of patterns, there's patterns to success and in our patterns through failure. My job as the coach is to help educate you on the patterns of success and hold you accountable. So you don't make the same mistakes, a lot of restaurants do make. Before we jump into this kind of secret, let's talk about an action plan, a really solid action plan to get us going in the right direction. I always recommend anytime we do some training, have a piece of paper and a pen. Research has shown, if you write stuff down your own handwriting, you are 70% more likely to remember and retain the information 30 days from now. And again, please don't just sit there passively listening, I want you to have a little bit of fun. I know we're talking about a serious topic today, but I have some fun. Ask questions. That's what the comments for, let's switch to chats for ask questions as you see them come up if I can answer them as they kind of pop up. That's great. If not, I can try to get to them later in the chat log. Okay? Again, take notes, be an active participant, and a lot of times you're going to hear me say something that I was going to say this. I'm going to say hashtag, what is hashtag WTS means means write this shit down. This is either gold nuggets, these are the things I really want you to dial in.

shamrock foods Wolfgang Puck nuggets
"wolfgang puck" Discussed on Game of Crimes

Game of Crimes

04:13 min | 10 months ago

"wolfgang puck" Discussed on Game of Crimes

"Shoulder because right now, you're walking hand in hand with the devil, because ten commandments says one of them that thou shalt not kill. And you're going to kill yourself. So just look over your shoulder and get a good look at them because you're walking with the devil. And she paused, and she said, I got to go. And I thought, oh, actually hung up. And I thought, oh, did I push her too far? She came back on a line a little bit later, and she said, I want to talk to my father. And we never put a third person on, because you don't know what they're going to say. This could be closure. She could be saying that she wants to enter life. She was suicidal people. This is their final goodbye. They're closure. But I figured, what do I have to lose? I went out and I talked to her father. I said, you know, your daughter's gay, did not. I said, look, I'm a father. I have a daughter, just like you. And I said, I don't care what she is. I said, I give her the love. And in return, she does that for me. And we talked. And so he said, yes, so I brought him in. I know the sergeant didn't know it. Brought him in. And she talked to her father. She said she was sorry. And she said, I'll come out. And I got her on the phone when she came out. She told me that she went into the bathroom. She sat down on the toilet, put a towel over her head, put the gun up to the side of her temple, and all she could hear was my voice saying you're walking hand in hand with the devil. And she decided to come out. And it's things like that. That with negotiations that makes your job very worthwhile. Well, what a way to end an interview. And just there's not enough words and you've heard them all. This is cop to cop stuff, man. You hang out with us. You'll never buy a drink again. Except you're going to cook. You're going to fucking make a Mac and cheese. But I'm buying the drinks, though. And you know what? Any time you want, tell me where. Murph, you know, I'm thinking we should dress up in our tux and stuff. I think we should be at the Oscars as his as his sauce boys or whatever they call them. I came across I came across this funny, I came across one of our S.W.A.T. lieutenants at a medal of valor that I was at Wolfgang Puck's four. I was cooking for. And he was one of our sergeants. And he looked at me and I'm.

Murph Oscars Wolfgang Puck
"wolfgang puck" Discussed on The Times: Daily news from the L.A. Times

The Times: Daily news from the L.A. Times

05:13 min | 10 months ago

"wolfgang puck" Discussed on The Times: Daily news from the L.A. Times

"I worked at a place called Pok Pok, and it's owned by a white male chef Andy ricker. It's northern Thai cuisine, but I don't think it's cultural appropriation because he's dedicated his whole life to learn about this food he speaks the language. He doesn't even call himself a chef or a cook, but he calls himself a student. Any gives credit to all of the people in Thailand who taught him how to cook, and he even employs Thai people and sponsors them to come to this country and helps them get apartments. Like, he's doing it the right way. I think you can be a white chef who makes other food and be really respectful and make it not be appropriation. And I appreciated you mentioning the respect aspect of it because I do think pop culture like food media, especially has centered certain perspectives of how we think and talk about food. The title bizarre foods has always bothered me. Who gets to decide what's bizarre? I hate that show. Oh, my what is it still running? I think it's just reruns, but sometimes I'll see it scrolling through a channel guide and it'll be like, why do we still call this bizarre? Yeah, I think that's such a good segue into our quick lightning round called is it cultural appropriation or cultural appreciation? And go through foods or recipes that might be appropriation and have you weigh in? And first up, we have Sabra chocolate flavored hummus, appropriation or appreciation. Can we just call that an abomination? Yeah, perfect. Nobody eat that. That shouldn't exist. I don't even really get who decided that we already have chocolate dip. We have so many versions of chocolate stuff and like hummus is really beautiful and good on its own. Why did we need to combine the two? No, that was just like they just went too far, you know? Everybody loves hummus and they were like, let's see, let's break into the dessert market. They're just being greedy. Just stick with roasted garlic, lemon, like the Sabra flavor, you know? What about like pumpkin spices, everything? There's definitely a pumpkin spice hummus. No. No, no, no. I don't like that. Can we add a third category that's just abomination? Yes. Appreciation, abomination. So this is one. I've always thought about as a kid who grew up around a lot of chain restaurants. What is Asian chicken salad? What is an Asian chicken salad? What is that? That is appropriation. Right? Because there's nothing Asian about it, they just wanted to throw some wontons on there. And make it sound exotic. There's like sesame in their dressing, I think. And they're like, oh, look how Asian this is. But I feel like the dish has no roots in true, will also first what's Asian. Yeah. Which Asia. And then there's no dish like that outside of California pizza kitchen. Or Wolfgang Puck invented that. I think that's a Wolfgang Puck original. I always remember the Mandarin orange segments. I'm like, why does this make it patient? I have a friend who she's tie in her biggest pet peeves is when people put peanuts in something. And they call it pad Thai..

Pok Pok Andy ricker Thailand Wolfgang Puck Asia California
"wolfgang puck" Discussed on The Woody Show

The Woody Show

03:50 min | 1 year ago

"wolfgang puck" Discussed on The Woody Show

"Of cracking bad. I'm arabian that's on the radar. All right thank you very much. Abel's birthdays pro. Show this update shiver healthy list of celebrities today. Starting with back his one guy. Kevin bacon sixty three different timbre from recipe development transparency. Seventy seven houston is seventy. Got toby keith. Country star who is sixty. Milo ventimiglia from this us is forty. Four wolfgang puck be celebrity chef. Seventy two and sophia bush is thirty nine. I debated whether to put sebastian maniscalco on this. Celebrate on the list would be funnier than his comedy East forty eight hours and your porto birthday today is miranda miller. Today's birthday girl. She's seen more peanuts than a gay bath house. One hundred eighteen fine films including anal studies in girl scout cookies volume sick all right shooter gets tutored. So there's a lot of Schoolgirl out on flood alert is also an endless dp rides volume one baby sitter does anything to keep her job that i wonder and who could forget her unfreedom role in losers never get laid that is miranda miller. Who's twenty five years old today and that porno birthday your celebrity birthdays and that is a pre friday morning. Look what's happening on the radar. Quick break more. What is shows next. Hang on show more fun than gonorrhea. I mean i've had gonorrhea a few times. I haven't had gonorrhea show welcome back to. It is thursday morning. A pre friday that we are wrapping up all right. It is the what is show. And here's we're going to find on today's podcast. We did a round of mea the a whole emails placebo story. Of course you can get caught up there. Plus a brand new redneck news for you. Rato's what was on the radar and the world of entertainment and sports. Craig with the trending news. Headlines played some zero to political going on this morning. Yup get caught up if you missed anything on the podcast which you could find on the iheartradio app coming up for you tomorrow guys. It's friday we'll try to get through the morning into the weekend just as quickly as possible for you of course the dui q. The friday fail stories. We're gonna have the redneck news story of the week. We'll look for your votes there to help decide wins. The week moves on into the playoff round. And tomorrow we play the glory hall challenge sweet so that an more tomorrow friday here on the woody show that's all i've got raves. Got a nerd. Now podcast for you. That's right. It's the nerd out. Marvel cast and we look at episode. Five of loki cameron. Thank you for your show. Thank you for your show. Menacing bass. Anthony like to end greg gory. Party words of wisdom. Please yes if you love your friends. Let them go and if they come back with coffee food or alcohol it was meant to be. I don't know what that means but hey it just means they're a better friend. That's okay thank you. Yeah that'd be here for you. Greg thank you i thank you very much greg gory. Woody searched high and low. Try to find a car that says thank you for listening to our show. I couldn't find one only call marsh really dropping the ball on this one. But let me tell you from the bottom of our hearts. Thank you so much for giving the what he shows some of your valuable time this morning. We love and appreciate you for that. The rest of the guys could suck it and we'll catch back here tomorrow. management willing. smd aquit is..

miranda miller sebastian maniscalco Milo ventimiglia sophia bush Kevin bacon wolfgang puck toby keith Rato Abel greg gory houston loki cameron Craig us Anthony Woody Greg marsh
"wolfgang puck" Discussed on Healthcare Business Secrets

Healthcare Business Secrets

02:20 min | 1 year ago

"wolfgang puck" Discussed on Healthcare Business Secrets

"People like let's work with wolfgang puck on his recipes You wanna work with. I mean anybody who's achieved a high level of success right has recipes what to do and what not to do like if you bake the best apple pie right at the end you throw in. This new herb. That is like bitter and like those off you fuck up the cake. So if there's a recipe at least start with the recipe to get that done. Then you want to have a little whip cream and you want to add this. You want to add that. Then you can tests but get the initial recipe. The already has been proven to work working. Then get creative because otherwise you don't know if it's the recipe you follow norfolk. You said following the recipe and it works and then you change something and it. Doesn't you know that it was what you changed. This is gold. I i tell my clients this all the time. It's just do this first and then we'll get fancy and the reason for that is there's no point in reinventing the wheel if it's time to make dinner and we're gonna make an apple pie for dessert. You're not going to go and just try to figure it out yourself. You're gonna get recipe but in business and success in life and happiness. We often do that. But it's interesting and cooking or sports or certain things excise even there's often this understanding of that's how you do it. And then other things feels like like the concept of getting a business coaches quite foreign to people or win. The best athletes in the world have coaches. Like if you wanting to be a chef you you learned from people but then in same thing with with mindset we we don't get coaches for a mindset. Which is the thing that controls our entire existence for tyler lives. People have what they want and feel good understand how to use the brain and those who don't and this doesn't matter like doesn't make you happy if you want to make money you find some napa make money but if you have fulfilment you find someone to help you train and change those things to tell us. Because i'm conscious of time. Tell us how can people find out more about you. And how can they get involved with some of the stuff you've got going on the moments that they can sign. Shift the habits that they programming so on the on the idea of money. If they want to sign up for our free brain.

wolfgang puck apple tyler
"wolfgang puck" Discussed on KTOK

KTOK

03:22 min | 1 year ago

"wolfgang puck" Discussed on KTOK

"I mean, you can actually do this stuff on your own, if you really want to know, but it wasn't. The thing is, it was largely I believe a credentialing program and that's really what And it turned into this this big arms race to get into certain schools. And getting into that school means that you're going tol, you know, have this much better life. Well, there's only so many schools that's really true of, and even those schools. It's not a ticket to anything necessarily can be an advantage. But I think that this has all been. It is an arms race, and so the basic undergraduate degree Has been diluted even as a as a marketplace thing. Forget about what you actually learn, which I think is minimal at best, and most of these schools I think that the value of it has changed. I mean, if if You have more people than ever with undergraduate agrees. People should understand the basic economics of this. That means that your undergraduate degree is less competitive for jobs when you get out and we keep seeing this happen. Yeah, I mean again. There's been studies that show. Uh, you know, 0 30 years after getting a degree you'll have you'll have more money in the bank. But these these studies show that if you graduated in 1980 30 years later, you have money in the bank. 19 8 didn't have any student loan debt and tuitions were much cheaper. But even if you look at those studies He benefit on Lee happens if you went to Harvard. It turns out that all the statistics RBS unless you're talking about Harvard, and so even those studies, which should do well are not doing well, and it's It's so much worse right now, and I agree. There's so many great courses online you could take. You could take screenwriting from Aaron Sorkin. You could take You know history from Yuval Harari. You could take cooking for Wolfgang Puck. You could learn actual skills as an apprentice somewhere. You know, I have. I have five kids. Some of them go to college. Some of them. Don't the ones who don't go to college get an extra four years they get they have money in the bank when everyone else is in debt. And it's just a great thing. The kids don't forget. We're talking about a $1.6 trillion loan industry. Do you think they're going to just let that industry die without putting up a fight? There is so much marketing. Oh, no, You have to go to college. We have a well rounded education. When was the last time you had to calculate the volume of a cylinder or you have to know what Holmes law awas or what the 12 element on the periodic table is like People don't need the things you learn in college you never use later on in life. And by the way, your closest friends later on in life are the people. You you work within your family and the people. You grow it as an adult like You know, I look, I I totally agree. I think this is the actual value of colleges. It needs to be radically rethought. James Comey could hold you through for a second. I want to come back and talk to you about the pandemic and the flight from N Y C. We got James all teacher with us. Everybody follow him on social media, Check out his podcast his books on He's an entrepreneur. We'll be right back Oklahoma's election headquarters. Use radio 1000 Katie. Okay. Not long ago, I met Mike Lyndall, the incredible inventor of my pillow, and he fit me for my very own my pillow, among other products. I can't stop raving about them. They're amazing. These pillows won't go flat..

James Comey Harvard Aaron Sorkin Wolfgang Puck Yuval Harari Mike Lyndall Oklahoma Katie Lee
"wolfgang puck" Discussed on Grumpy Old Geeks

Grumpy Old Geeks

04:33 min | 2 years ago

"wolfgang puck" Discussed on Grumpy Old Geeks

"Somebody feed feel because we needed something to do at nights when we finally got the kid to sleep here and we can't leave our house because we're in the mandatory two weeks quarantine. Good as always amazing. Show my god. I love this man. I got lucky. Because i forgot that i had to left from the last season so i didn't i got i got the last two from the last season i watched to from this season. So far and yeah Love that the chef show is back with a new half season. Which was it's great background. It's fun you can just look up and cooking. that's funny you mentioned that one because we watched the wolfgang puck episode. Last night of that and that was hilarious. Wolfgang puck needs his own show. Yeah he does see. That's the thing about that show. I enjoy it. I do enjoy it. And i'll find myself like looking up from whatever i was doing usually check in stories for the show at that of night and i'm like oh wait. I meant that that looks good. I just rewind it and watch it again. I there w- the way they do. The recipes in there is always tough to catch though. You gotta like pause it when it. It is not the food network. that's for sure. Yeah this is not meant for like recreation. This has meant for entertainment. Yeah food detainment but I i still enjoy that show. I keep it in my list so in new ones come out. They're always there but And i saw this news. Which i just wanna say daylight in a dollar fucking short john stewart is returning with a current affair series for apple. Could a used. You could use to you buddy. Not compete must be over. Well what's really funny is. He had a first look deal at. Hbo and they couldn't close the deal. I'm like okay jon stewart. John oliver on the same network would have been great. Yeah absolutely would have been great. Now gotta do too. I'm gonna have to go buy more apple shit to keep my apple tv plus thing going. Yeah so we'll see what that turns out to be. It's not going to be like the daily show. They're going to be like you know. Weekly one hour deep dives. That's it. John's come back. Hopefully the next seventy two hours will tell ups.

Wolfgang puck apple john stewart John oliver jon stewart Hbo
UN warns coronavirus fallout will lead to the next pandemic – global starvation

On The Edge With Thayrone

01:22 min | 2 years ago

UN warns coronavirus fallout will lead to the next pandemic – global starvation

"The United Nations warns us corona virus that will be the China virus fallout will lead to the next pandemic global starvation did you get the Tyson ison and out south what is it south whatever the hell they are parked all the big shot food producers are saying we're closed on our facilities for one reason or another people are reporting that they have China virus or we don't have nowhere to sell the stuff with the thrown out nobody's buying it guess who knows well guess who buys that stuff restaurateurs I saw Wolfgang puck some of the big check guy and New York now there's the restaurants that you want you don't get the chance because your goal while a red food like this before op they're talking about there's a look at open up the restaurants we can do it safely I heard that month and a half back so until we do that until we do that the farmers will be a dumping milk strong I just saw a big pile of potatoes and always gonna eat they'll be plowed under for fertilizer chickens are being killed but not sold the market now the user's fought fertilizer this is gonna we're gonna see the effects of this come whether we like it or not even if we turn it around right now you're going to see this come

United Nations Tyson Ison Wolfgang New York China
"wolfgang puck" Discussed on WMAL 630AM

WMAL 630AM

02:35 min | 2 years ago

"wolfgang puck" Discussed on WMAL 630AM

"Medical professionals anywhere in the United States Navy anywhere frankly the United States it was an incredible day thing to see a you must see you saw that on television as it was leaving it left literally three weeks earlier was under maintenance and they got the maintenance done very quickly they work round the clock as many of the people have that it was a great site additionally two of the country's largest health insurer humana and cigna are announcing that they will waive copays which is a big deal for anybody that understands insurance they don't wave copays too easily but we've asked him to do what they've done it co insurance and deductibles for the corona virus treatments to help ease the financial burden on American families during this pandemic so they're waiving copays coinsurance and deductibles nobody's I don't think anyone's heard of that one of you heard of that one before I haven't heard I want to thank them great companies today I spoke with Wolfgang puck Wolfgang puck is a great restaurateur is you know is is John George and Thomas Keller and Daniel Boulud and other leaders in the restaurant business which has been probably one of the hardest hit industries I've directed my staff to use any and all it's already available to give restaurants bars clubs incentives to stay open you're gonna lose all these restaurants and they're not going to make it back and they have to get going so what I'm doing is I'm going to tell secretary Mnuchin and also our great secretary of labor well you know very well to immediately start looking into the restoring of the deductibility of meals and entertainment costs for corporations that set the restaurant business back alot when it was done originally and then done not so long ago and we're gonna go to deductibility so that companies can send people to restaurants I think we'll have a tremendous impact and maybe keep them up and then don't forget summer closing right now despite the fact that they could be open in the not too distant future we expect that but there are some that are going to be able to get open and we want to make sure they do so we're going to look at the restoration restoring the deductibility of meals and entertainment because the corporations or the corporations can send people to restaurants and take a deduction on it like they did in the old days that was when restaurants were doing.

United States Navy United States cigna Wolfgang puck John George Thomas Keller Daniel Boulud secretary Mnuchin
"wolfgang puck" Discussed on KOA 850 AM

KOA 850 AM

02:06 min | 2 years ago

"wolfgang puck" Discussed on KOA 850 AM

"Had little more than three inches of snow at the airport possibility of rain snow mix coming for us tomorrow and Thursday and that really warm weekend last night's Jimmy Kimmel devoted his entire late night show to paying tribute to Kobe Bryant's yes I know he was not a perfect person I understand that my intention is not to canonize him or or make judgements about things I don't know anything about but I will say he loved his family he worked very hard and he brought a lot of joy to a lot of people in this city and we're going to miss him that is a very new ones take from Jimmy Kimmel from this program last night the biggest award show of all is altering its menu the Oscars following in the footsteps of its award show cousins kind of going almost all plant based for its parties Monday's Oscars lunch was completely vegan however the big Oscars after party the governors ball catered by Wolfgang puck and well known for its excessive me will be seventy percent plant based the other thirty percent will include meat fish dairy and eggs the golden globes SAG and critics choice awards this year served a hundred percent plant based meals at the encouragement of joker start walking Phoenix that is Jason Nathanson reporting it as you I think you said one of the other war show they'll be making around in and out burger before or after yeah I think they typically do it right coming up we've been holding our breath to see how Wall Street would open that is straight ahead and money news and he is under way all that coming up first we check traffic now with John Morris yeah the rush hour busy busy busy and got the bright sun this morning were close respond I said the the base of Floyd hill for sun glare and bright sun in your face any of your east on route this morning six that is real heavy from what's with you before what's with that two eighty five drive very heavy three Sheridan and then through the wood making way east bound over the I. twenty five where it becomes habit your drive this warning is really really have you know that see for seventy druggies about cross highlands ranch westbound is loaded up on a right that approach to two eighty five are you Dr downtown has been very have this one haven't had the rash back to this downtown and that's good we do have an accident clogging you up on something like twenty five just after a hundred twenty if it's on the left shoulder others working down our TD bus northbound at.

Jimmy Kimmel Kobe Bryant Wolfgang puck Phoenix Jason Nathanson John Morris Floyd hill