纪录片自媒体解说素材-新闻动态参考-Wolfgang Puck纪录片如何揭示餐厅帝国背后的那个人/How the Wolfgang Puck Documentary Reveals the Man Behind the Restaurant Empire
https://cdn.6867.top:6867/A1A/hddoc/news/2022/07/0508/3310splr4vr5npq.jpgWolfgang Puck纪录片如何揭示餐厅帝国背后的那个人
How the Wolfgang Puck Documentary Reveals the Man Behind the Restaurant Empire
大多数人都知道沃尔夫冈·帕克（Wolfgang Puck）是名人饱和Spago的乐观主义者，在电视杂志节目中，群众冷冻比萨饼的供应商以及无处不在的存在。但是在他把这条小径炸毁之前，他是第一位真正的名人厨师之一，有一个不确定的男孩在一个贫穷的奥地利家庭中长大，有一个艰难的继父，他在来到好莱坞之前就在14岁那年在法国工作。这就是“ Jiro Dreams of Sushi”和“ Chef's Table”创作者的导演David Gelb在“ Wolfgang”中讲述的，这是一部有关该男子不仅发明了烟熏鲑鱼和山羊奶酪披萨的人，而且指导了一代厨师建立餐厅帝国时。“沃尔夫冈”周六在翠贝卡音乐节上首映，并于6月25日在迪斯尼Plus上播放。C埃尔（Earser）及其沿途提取的成本。漫长的安吉伦诺斯（Angelenos）可能还记得马·马森（Ma Maison）等人为奥森·威尔斯（Orson Welles）等人做饭，后Spago，1982年。Gelb谈论了Puck与Ma Maison所有人Patrick Terrail，超级代理Mike Ovitz，厨师Nancy Silverton和Evan Funke，前Gourmet Editor Ruth Reichl和早期SpagoMaître'tre'ddJannis Swerman，现在是Jannis Swerman，现在是Jannis Swerman，现在是Jannis Swerman，现在是Jannis Swerman，现在是Jannis Swerman，餐厅公关人员。帕克（Puck）的前妻芭芭拉·拉扎罗夫（Barbara Lazaroff）也是她的早期成功贡献。她的电视烹饪节目的流行人物。但是，帕克（Puck）的能力是独一无二的餐厅游戏的顶部。Gelb与综艺节目谈论了帕克（Puck）在翠贝卡（Tribeca）首映之前在餐馆中五十多年的范围。这部纪录片的主题是什么？这是一个关于一个脆弱的年轻人的故事。然后他找到了他真正喜欢的东西，这是他真正喜欢的东西。你已经知道沃尔夫冈吗？我第一次见到沃尔夫冈是13岁的时候。我在斯帕戈吃饭。我被爸爸带到那里。他出来了，他摇了摇餐厅手中的每个人。我只是真的很特别。当然他不记得了，但是后来，在“吉罗”出来之后，我们建立了一些融洽的关系。他以前拒绝了纪录片项目 - 他为什么现在终于准备好了？喜欢思考未来。这是他愿意回去的时刻。他还说他希望他的孩子看到它。他希望人们看到他的人生故事，并表明这是一个挣扎e，这需要真正的毅力，并且一路上有成功和失败。与欧洲相提并论。这似乎是沃尔夫（Wolf）带给马·马森（Ma Maison）的一个很大的突破，它使用了新鲜的食材，使菜的中心是一种菜，而不仅仅是技术和酱汁。通过这样做，他开始注入他所服务的食物背后的故事，说“这是这些蔬菜来自的地方，它们来自奇诺农场。”通过与食物相处，然后客户熟悉厨房中的个性，食物变得更加个人化，当然更美味。这与名人文化的兴起相吻合？所有这些名人都来了RANT-第一名Ma Maison和后来的Spago- Orson Welles，Burt Reynolds，Tom Cruise，Tom Hanks，Sidney Poitier，Sean Connery。整个CAA客户列表每天都在那里。在这些星星中拍摄照片使人们以完全不同的方式看着厨师。对于厨师和名人文化来说，这是一个分水岭。CAA主席Mike Ovitz在Puck的职业生涯中扮演什么部分？Mike Ovitz在将Wolfgang变成名人的意义上发挥了重要作用。迈克（Mike）在电影中的故事讲述了他如何设法让沃尔夫冈（Wolfgang）在“早安美国”（Good Morning America）中首次露面，以及他如何用这种小情节来吸引家庭成员和CAA特工，他们都呼吁进入总机，以向ABC展示ABC成功是。然后，沃尔夫冈（Wolfgang）确保奥维兹（Ovitz）和他的人民拥有他们需要的桌子。电影中我们有一个很棒的部分，我们谈论桌子的旋转和桌子代表的动力动力。Trick Terrail和Wolfgang著名地说话了多年。他是怎么同意接受采访的？包括故事的那一部分很重要，因为那是餐馆老板和厨师之间动态的转变，在餐馆老板成为明星之前。现在厨师是故事，厨师经常是餐厅。关于沃尔夫冈的许多好话，他很客气。他对他的朋友非常钦佩，他们和解了。他们之间发生了什么？沃尔夫冈没有以很好的方式离开。当沃尔夫冈（Wolfgang）离开他的比萨店（Pizzeria）时，帕特里克（Patrick）对媒体说了一些关于他认为如何失败的事情。这些是给沃尔夫冈自己的不安全感提供的东西。沃尔夫冈（Wolfgang）来自一个家庭，他被告知他每天都失败了，他被告知永远不会构成任何事情。他因继父想成为厨师而被嘲笑。因此，那些怀疑的声音确实对他的压力很大。您如何团结在一起档案镜头和材料的ES？您知道，我们非常幸运的是，我们的主题可能是历史上最好的厨师，在各种电视工作室的库中有很多档案材料。芭芭拉·拉扎罗夫（Barbara Lazaroff）真是太棒了，她能够给我们很多档案照片，尤其是Spago，例如餐馆的建筑。我们认为这很重要，因为这是一个真正的团队努力。芭芭拉（Barbara）的贡献与开放式厨房有很大关系，以及对沃尔夫冈（Wolfgang）的情感支持，因为他脑海中有这些怀疑的声音。芭芭拉（Barbara）推他说：“您可以做到，我们可以做到这一点，”并帮助他的梦想实现。对于沃尔夫和芭芭拉来说，我们知道，我们有很多快乐的时光要叙述，然后也有艰难的时期。他们俩都非常坦率，并且即将到来。沃尔夫冈在名人厨师文化中的角色是什么？沃尔夫冈·贝伊在电视上NG，并被拍照，以及所有这些电影明星，他们进行奥斯卡奖，这使厨师的名人水平达到了另一个水平。今天，厨师是我们的超级巨星。你感觉到他觉得自己有很多餐馆和产品线过度延伸自己？露丝·雷希尔（Ruth Reichl厨房，他总是有点担心，这个梦想会用完吗？所以他想继续前进。您认为他希望他的遗产在这一点上是什么？他准备退休了吗？我认为他不会退休。我认为他希望他的遗产是，如果您努力工作，并以一点点运气做梦，您可以做到。他是一个来自奥地利的贫穷孩子，他梦想着做些事。他做到了。他的厨房有很多烹饪才华。如图EY成熟，他将开设一家餐厅，以提供这些厨师的机会。因此，这几乎就像是一种学校系统。他有几十年来一直与他合作的人。他们都一起成长。当然，您最喜欢他的专业？烟熏鲑鱼比萨饼。我也喜欢金枪鱼塔锥锥，我认为它们就像您可以拥有的一些最美味的小叮咬一样。
Most people know Wolfgang Puck as the ebullient proprietor of celebrity-saturated Spago, purveyor of frozen pizzas to the masses and ubiquitous presence on TV magazine shows. But before all he blazed the trail as one of the first true celebrity chefs, there was an uncertain boy who grew up in a poor Austrian family with a difficult stepfather, who left to work in France at just 14 years old before coming to Hollywood.
That’s the story David Gelb, director of “Jiro Dreams of Sushi” and “Chef’s Table” creator, tells in “Wolfgang,” the new documentary about the man who not only invented the smoked salmon and goat cheese pizza but mentored a generation of chefs while building a restaurant empire. “Wolfgang” premieres Saturday at the Tribeca Festival and begins streaming on Disney Plus on June 25.
Puck has been driven by his early need for his stepfather’s approval his whole life, says Gelb, who finds the massively successful restaurateur ready to reflect on his long career and the costs it extracted along the way.
Longtime Angelenos might remember Puck cooking for the likes of Orson Welles at Ma Maison, who introduced the then-radical concept of farm-fresh produce to the French menu before quitting to open his own restaurant, Spago, in 1982. Gelb talks about Puck’s influence with food world figures like Ma Maison proprietor Patrick Terrail, super-agent Mike Ovitz, chefs Nancy Silverton and Evan Funke, former Gourmet editor Ruth Reichl and early Spago maître’d Jannis Swerman, now a restaurant publicist. Also featured is Puck's ex-wife Barbara Lazaroff, who gets her due for her substantial contributions to his early success.
Puck was hardly the first to popularize sourcing from farmers -- Alice Waters was doing that at Chez Panisse in Berkeley -- while Julia Child became a popular figure for her TV cooking show. But Puck is unique in his ability to expand into dozens of restaurants while still keeping fine dining establishments like Spago and Cut at the top of the restaurant game.
Gelb talked to Variety about the scope of Puck’s more than five decades in restaurants ahead of the Tribeca premiere.
What’s the theme of the documentary?
It’s a story about a vulnerable young man who was running away from his home. And then he found something to run toward, something that he really loved.
Did you know Wolfgang already?
The first time I met Wolfgang was when I was 13. I was eating in Spago. I was brought there by my dad. And he came out and he shook every single person in the restaurant’s hand. And I just felt really special. Of course he didn’t remember that, but later, after “Jiro” came out, we built up a bit of a rapport.
He had turned down documentary projects before – why was he finally ready now?
He always talks about how he only likes to think about the future. This was a moment where he was willing to kind of go back. And he also said he wanted his kids to see it. He wanted people to see his life story and show that it is a struggle, and it requires real perseverance and that there are successes and failures along the way.
What did he bring when he came to Los Angeles?
The food culture was not up to par with Europe. It seemed like a big breakthrough that Wolf brought to Ma Maison was using fresh ingredients, making the produce kind of the center of the dish, rather than just the technique and the sauce. And in doing so, he started to infuse the story behind the food that he was serving, by telling "this is where these vegetables come from, they come from the Chino farm." By putting that kind of context with the food, and then also the customers getting familiar with the personality that was in the kitchen, the food became more personal, and of course, more delicious.
And this happened to coincide with the rise of celebrity culture?
All these celebrities were coming to the same restaurant -- first Ma Maison and later Spago -- Orson Welles, Burt Reynolds, Tom Cruise, Tom Hanks, Sidney Poitier, Sean Connery. The entire CAA client list was there every single day. Him being photographed amongst these stars made people look at the chef in a totally different way. It's kind of a watershed moment for chefs and celebrity culture.
What part did CAA chairman Mike Ovitz play in Puck’s career?
Mike Ovitz plays an instrumental part in the sense of turning Wolfgang into a celebrity. Mike told the story in the film about how he managed to get Wolfgang his first appearance on “Good Morning America,” and how he kind of instrumented this little plot to get family members and CAA agents all calling into the switchboard to show ABC what a success this was. Then Wolfgang would make sure that Ovitz and his people had the tables they needed. We have a great section in the movie where we talk about the jockeying for tables and the power dynamics that the tables represent.
Ma Maison owner Patrick Terrail and Wolfgang famously didn’t speak for years. How did he agree to be interviewed?
It was important to include that part of the story, because that's the turning of the dynamic between restaurateur and chef, where before the restaurateur was the star. Now the chef is the story, the chef very often is the restaurant. He was quite gracious, said many nice things about Wolfgang. He has great admiration for his friend, and they had reconciled.
What happened between them?
Wolfgang didn't leave on great terms. When Wolfgang left to start his pizzeria, Patrick had said some things to the press about how he thought it would fail. And these are things that kind of fed Wolfgang's own insecurities. Wolfgang came from a household where he was told that he was fail on a daily basis, he was told would never amount to anything. And he was ridiculed for wanting to be a cook by his stepfather. And so those voices of doubt weigh really heavily on him.
How did you pull together so many decades of archival footage and material?
You know, we were very fortunate that our subject is probably the best documented chef in history, there is so much archival material in the vaults of various TV studios. Barbara Lazaroff was fantastic, and she was able to give us a lot of archival photos, especially of Spago, like the building of the restaurants.
How does Barbara Lazaroff feel after all this time?
We wanted to give Barbara her due. We thought that was important, because it was a real team effort. Barbara’s contribution had a lot to do with the open kitchen, and emotional support for Wolfgang because he had these voices of doubt in his mind. Barbara pushed him and said, "you can do this, we can do this," and help make his dreams reality. For both Wolf and Barbara, you know, we, there are a lot of happy times to recount and then there are difficult times as well. And they were both quite candid and forthcoming about it.
What was Wolfgang’s role in celebrity chef culture?
Wolfgang being on TV, and being photographed, and around all these movie stars, doing the Oscars, that brought the level of chef celebrity to a whole other level. Today, chefs are our superstars.
Did you get the sense that he felt that he had kind of overextended himself with so many restaurants and product lines?
Ruth Reichl gives kind of an interesting way of looking at it -- he started out peeling potatoes in the kitchen, and he always kind of worries, is this dream going to run out? So he wants to keep going.
What do you think he wants his legacy to be at this point? Is he ready to retire?
I don't think he'll ever retire. I think that he wants his legacy to be that, you know, if you work hard, and dream it, with a little bit of luck, you can do it. He's a little poor kid from Austria who had dreams of being something more than that. And he did it.
A lot of cooking talent has come out of his kitchens.
He is someone who has fostered the careers of many young chefs who started as line cooks. As they mature, he’ll open a restaurant to give these chefs opportunities. And so it's almost like a kind of like a school system. He has people who have been working with him for decades. They all grow together.
What's your favorite of his specialties?
The smoked salmon pizza, of course. I also love the tuna tartare cones, I think they are just like some of the most delicious little bites you can have.
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