Wolfgang Puck Catering

I have been doing gigs around Los Angeles for about three years now, first with the career services department from my school, then with a couple of other kitchen placement services.  There have been times when the work has been tough, but at the end of the gig, we are fed, the Chefs thank us, and we are on our merry way.

Not so at Wolfgang Puck Catering.

Wolfgang is one of the biggest names when it comes to catering in Los Angeles, if not the biggest.  And though I cannot speak for actual Wolfgang Puck restaurants (Wolfgang Puck is owned by Compass Group), this company is really dragging Wolfgang Puck's name through the dirt, and Wolfgang is a Chef who's career I have studied, and he truly has a wonderful story behind his success.

Here's what you can expect as a student and, from various friends I've made who are employees at Wolfgang, probably for the duration of your employment. Be ready to be yelled at.  A lot. For everything.

Case in point:  Chef Diana.

I have tried various ways of seeing why her employees try to kiss her ass, maybe she's nice, maybe she's a grower, maybe I'M having a bad day.  But the reality is that this raging bull is always going to yell at you, go out of her way NOT to thank you, maybe you can get some water, you're never going to do it right, and if you catch her at the right (or is it wrong?) moment, declaring how stupid the help she has is.

Chef Diana is the epitome of what is wrong with this industry.  I have worked at Michelin rated restaurants, I have worked at other catering companies, and I have helped personal chefs, and I have always respected the Chef, specially when the job is tough, because once I go home they have helped me learn something new, specially when I was getting started.  The Chef at the Michelin restaurant would make sure that when rush hit, his crew (including "stagers" like myself) had cold drinking water, soda/coffee, and ready to work.  At the end of service he would thank everyone, from the dishwasher to all the wait staff, and his crew.

Don't expect this kind of treatment at Wolfgang Puck Catering.  I have been pushed (and I'm not a small guy), have gone without any kind of break, water is not to be found, they'll make you feel like a break is a relic from 3rd world countries, and that your presence at THEIR kitchen is more of a hindrance than a service to them.  There have been times when this treatment wasn't turned up to 11, and if you experience one of these off days, count yourself lucky.

But as I said, Chef Diana is the type of Chef I would never want to become.  She is a capital B Bitch, a Raging Bull, a hapless sack of shit, and someone who I would never serve food to.

I know shit rolls down not up, and Wolfgang management is no darling, but almost everyone, every employee I have come across, every manager, every cook, dishwasher, houseman, captain, in all departments, in all locations, whether Hollywood & Highland, LA Live, Sony, or Pacific Design Center, they have all taught me one lesson about this industry:

DO NOT WORK AT WOLFGANG PUCK CATERING