A rice cooker or rice steamer is a container or kitchen appliance dedicated to cooking rice. Rice can also be cooked in general-purpose saucepans.

Overview

Rice cookers may be divided into a variety of rice cooking sauce pans or pots (e.g. risotto pan, paella pan, porridge pot), rice steamers (e.g. 釜 (zhēng lóng), ceramic or plastic containers for microwave oven, and gas and electrical appliances. Most dedicated home rice cookers are of electric type. In commercial or industrial use, there are many varieties, such as large gas or electric rice cookers, a large-scale rice cooker that is called "rice boiler", and fully automatic versions which handle the whole process of rice cooking from washing rice to the end of the cooking cycle. Dedicated rice cookers date from long ago in human history. A ceramic rice steamer dated to 1250 BC is on display in the British Museum.

Cooking rice has traditionally been a process which required attention to ensure the rice was cooked properly. Electric rice cookers automate the process by mechanically or electronically controlling heat and timing, thus freeing up a heating element on the cooking range that had to be occupied, otherwise for rice cooking. Although the rice cooker does not necessarily speed up the cooking process, with an electric rice cooker the cook's involvement in cooking rice is reduced to simply measuring the rice, preparing the rice properly and using the correct amount of water. Once the rice cooker is set to cook, the rice will be cooked with no further attention. Many modern cookers have heat insulating casing and a warming mechanism. When the rice is determined to be fully cooked, the unit will automatically switch to the "keep warm" cycle, thus preventing the rice from being overcooked and keeping the rice warm until it is ready to be served. They can also be used to keep cold solids cold because they are made to sustain the same heat that is inside them.

It takes about 30 minutes to 1 hour for most of electric rice cookers to complete cooking. Some advanced models can back-calculate the cooking start time from given finish time. The time required for cooking rice depends on amount of rice, power of the heating elements, and atmospheric pressure, thus it is not constant. Pressure-cooker models are not influenced by atmospheric pressure. The special features distinguish high-end models from lower-cost, simpler models.

Some types of rice dishes require special ways of preparation and are not suited to the mode of cooking represented by electric/gas rice cookers. These recipes include risotto, paella, and stuffed peppers (''Capsicums'').

In the early days of electric home rice cookers in Japan, the products were manufactured, marketed and purchased only within Japan. With the trend of Japanese cuisine spreading abroad, they were exported to Western countries. They were also exported to rice-consuming Asian countries as the average family income has improved and reduced manual labor is desired. Many products are now manufactured in China, Korea, Taiwan, and Malaysia. Even some rice cookers intended only for Japanese domestic market are now manufactured outside Japan.

Traditional rice cooking methods and utensils

Rice is cooked by heating in boiling water or steam, or a combination (boiling until water evaporates, then continuing in steam generated by continued heating). It absorbs a great deal of water in the process, expanding its volume and using up the cooking water. The moisture and heat gelate and soften the starch granules in the rice. The cooking time for raw rice (not parboiled beforehand) ranges from about 15 minutes up, depending upon type and freshness of rice, method, and desired result (from separate grains to disintegrated porridge).

Boiling: long grain rice e.g. basmati rice, Thai jasmine rice: Boiling pan

steaming: long grain rice, ''ibid'': Steamer e.g. Mushiki (zhēng lóng)

absorption method with boiling: Japanese rice e.g Calrose rice: Asian traditional rice cooker on hearth, i.e. 釜

absorption method with oven: e.g. Paella, pilaf: Paella pan

absorption method with stirring: e.g. Risotto: Risotto pan

slow cooking: e.g. porridge: Porridge pot

Electric rice cookers

Features and specifications

For the modern home rice cookers, the smallest single-person model cooks 1 rice cup (180 ''ml'') whereas the largest cooks 10 rice cups (1.8 ''liter''). The prices vary greatly, depending on the capacity, features, materials used, the countries of origin. The typical lower price models use electric heaters to heat the inner cooking bowl controlled by built-in microprocessors, whereas the high-end models feature various ideas of improved and better cooking methods.

These inventions include, e.g. microprocessor-controlled cooking cycles, employing pressure cooking, utilizing induction heating (IH) that can generate heat directly within the inner cooking bowl itself (all the IH type models are microprocessor-controlled), employing varying pressure control mechanism named "dual-pressure" method that creates repeated pressure/release cycles during the cooking, using various materials (e.g. copper, pure carbon, ceramic, diamond powder coating) for the inner cooking bowl because of their higher heat conductivity, utilizing more than one induction heating element, or employing a mechanism to collect and return the boiled over liquid to the inner rice bowl.

The pressure-cooking models can raise the water's boiling point higher, e.g. from 100 °C at 1.0 atm up to about 110 °C at 1.4 atm, and are generally believed to produce a better result. They are also suitable for cooking brown rice, which is richer in dietary fiber, more digestible. The pressure cooking models can also be used in high altitude areas.

Additional features

Stay-warm (keep-warm) feature: Majority of modern rice cookers are equipped with this function. (Some gas cookers also have electric stay-warm mechanism).

Many models feature an ability to cook sticky rice or porridge as an added value. Most can be used as steamers. Some can be used as slow cooking pots. Some other models can bake bread or in some cases have an added function to maintain temperatures suitable for fermentation of bread dough or yogurt. Likewise, depending on the model, these days it is common to see many added functions other than cooking rice.

In the 2000s in Japan, it was popular to cook soups, stews or sponge cakes in electric rice cookers. Books have been published for these recipes.

If the rice cooker is not suited for such uses, there is a chance that it may damage the appliance. In particular, it is quite possible that the Teflon coating get scarred by the rough bottom of ceramic wares placed inside the inner cooking bowl. In some cases, apparently there were troubles of causing rice to burn and stick to the bowl, damaging the packing parts, odors becoming persistent and tainting the rice cooked afterward. If such cooking was outside indicated usage of the appliance, it, of course, violates the warranty. In some countries, electric rice cookers including Japanese models are regarded as automated universal electric cooking pots and their use in preparation of variety of food is rather standard.

History

The idea of cooking rice using electric heating is old. In 1937, late Japanese Imperial Army sanctioned Automobile-kitchen equipped with primitive rice cooking box. The rice cooking box was a rectangular wooden box with two electrodes attached to opposite ends. To cook rice, the box was filled with washed rice and require water and the current was applied. This caused the water boiling. When the rice is cooked, the reduction of the water caused the resistance and reduced the heat, then it automatically became a stay-warm state. This method, however, was not suitable for different water qualities or degrees of rice washing as such varied the amount of heat produced and the end results. It also presented a large risk of electrocution, thus was not suitable for employing it for home cooking.

In 1945, the Mitsubishi Electric Corporation of Japan was the first company to produce a commercially available electric rice cooker. The Mitsubishi product was an aluminum pot with a heating coil inside. It had no automatic turn-off facility, and it required constant monitoring during cooking.

In the early development phase, electric home rice cookers used the simple concept of simply heating the rice to cook and turning off the heater when the temperature rose to a certain point. This method, however, is influenced too greatly with seasonal changes in room temperature and often produced under-cooked rice. It was an imperfect idea. Many makers continued to experience failures in their ongoing trial-error approaches. At this stage, there was even a trial model which embedded heating element in traditional wooden rice container.

The first practical electric rice cooker was invited by Yoshitada Minami, who had an association with Toshiba Electric Corporation. It became possible to cook rice practically by employing the triple-chamber rice cooker (that provided heat insulation by air layers).

In December 1956, the Toshiba Corporation placed the first commercially successful automated electric rice cookers on the market. It used a double-chamber indirect rice cooking method. Rice was placed into the rice pot, and water into a surrounding container. When the water in the outer pot boiled off, the temperature of the pot rose rapidly. A bimetallic thermostat then activated, and automatically turned off the cooker to prevent burning of the cooked rice. Soon, Toshiba was producing 200,000 rice cookers per month for the Japanese market. Four years later, rice cookers could be found in half of Japanese homes.

The double-chamber indirect cooking model took more time to complete cooking and also consumed more electricity. This model was gradually phased out since the 1960s, but there are some companies, such as Tatung, that still manufacture them. Today, electric rice cookers utilize an insulated outer container and an inner removable bowl, often coated with a non-stick surface, and stamped with water-level graduations marked in cups of rice used. The rice cup measure is normally based on the traditional Japanese measurement system 1 , which has its origin in China (gě合). 1 is 180 ''ml'', approximately 25% smaller than the American measuring cup of 8 (US) fluid ounces / 240 ''ml''. 1 cup is regarded to produce enough cooked rice enough for a meal for one person.

Initial models did not have a keep-warm feature and the cooked rice cooled down too quickly, thus it was often necessary to move the cooked rice to heat insulated serving containers. In 1965, Zojirushi Thermos company started selling electric rice cookers with a stay-warm function using a semi-conductor heat regulator. The product sold 2,000,000 units per year. The other makers soon followed suit. The stay-warm function can typically keep rice warm for up to 24 hours at a temperature high enough to suppress growth of ''Bacillus cereus'', a cause of food poisoning. Another notable improvement was the use of electric timers.

In simple models, a mechanical thermostat is used to turn off the cooker when the rice is ready. Since the 1980s higher-end electric rice cookers have used microprocessors to control the cooking process, often incorporating a memory and electronic timer that can be used to set the desired "ready time". Since the 1990s many models allow users to select desired cooking results for rice (e.g. soft, medium, firm, etc.), different types of rice, or some other ingredients than rice. Some models can be used as steamers.

In the late 1980s some higher-end electric rice cookers started using induction heating. This type aims to produce tastier cooked rice by controlling the heating process more precisely. Some other pressure-cooking models use 1.2 ''atm'' to 1.7 ''atm'' (not over 1.4 ''atm'' for home appliances) to raise the cooking temperature over 100 °C. Expensive models often provide steam-heating function.

In the 1990s China started-mass producing economical electrical rice cookers with limited functions and exporting them to many countries. Japanese makers have been attempting to compete by seeking a niche in models with added values by increasing features of products.

In the 2000s more deluxe models appeared on the market and attracted much attention. These models are characterized with non-metallic materials for inner cooking bowls to employ thermal far-infrared radiation in order to improve the taste of cooked rice. In 2006 Mitsubishi Electric produced an expensive cooker which used an inner cooking bowl called "honsumigama" 本炭釜 made of hand-carved pure carbon, with a better heat-generating profile with induction cooking. Despite the high price (¥115,500, about US$1,400 at the time), it sold 10,000 units within 6 months after it was introduced. It was a huge success and it set the trend of extremely high-end models in the market. There is also a product which uses pottery e.g. Arita-yaki for the inner cooking bowl. There have been pottery-based electric cooking appliances in China since the 1980s, and in recent years rice cookers have been also produced. Some other materials used for luxurious rice bowls are pure copper, ceramic-iron layers, and diamond coating. These rice cooker makers research on what the best cooked rice means (in taste and texture) and attempt to realize "the best cooked rice" in electric rice cookers by using various inventions. Most regard rice cooked either in a traditional rice cooker used in hearth or in a gas pressure cooker as references, and attempt to achieve the same or to exceed.

Restaurants that serve a lot of rice, particularly those specializing in Asian cuisine, often use industrial size rice cookers (often they are gas pressure cookers, but there are electric models) that quickly and cheaply produce large quantities of cooked rice. A rice cooker is a standard appliance in kitchens in many Asian countries and households; a recent survey showed that over 95% of Japanese kitchens feature such a device.

Basic principle of operation (basic rice cooker models)

The bowl in the rice cooker is usually removable; beneath it there is a heater and thermostat. A spring pushes the thermostat against the bottom of the bowl for good thermal contact. During cooking the rice/water mixture is heated at full power. The water reaches a temperature of 100 °C (212 °F); it cannot get hotter than its boiling point. By the end of cooking there will be no free water left; most will have been absorbed by the rice, and some boiled off. As heating continues, the temperature can now rise above boiling point; this makes the thermostat trip. Some cookers switch to low-power "warming" mode, keeping the rice at a safe temperature of approximately 65 °C (150 °F); simpler models switch off.

Cooking rice with an electric rice cooker

The rice is measured and added to the inner bowl or washed in a separate bowl (it is not recommended to wash rice in the inner bowl itself) in order to remove loosened starch and residual bran. Strainers are often used in the washing and draining process. For better texture and taste, some types of rice, e.g. Japanese rice or Calrose rice which is suited for absorption method, require pre-cooking water absorption. The water absorption step typically involves letting the rice stand for at least 5 min after draining water from the washing step and soaking the rice in the measured water for at least 15 min (or some claim it to be 1 hour) before cooking. The water draining step is believed to make it the water measurement more accurate, if the water is measured and added after the initial water absorption that takes place in the washing step. Some people prefer to achieve the water absorption by simply leaving the rice soaking in the rice cooker overnight before starting cooking in the morning. Some other types of rice, e.g. long-grain rice or scented rice such as jasmine rice, do not require washing or the water absorption step. The water for cooking is added to the inner bowl by using measuring cups or simply filling up to the appropriate graduated mark in the inner bowl. Although cold water is normally added, boiling water is used for cooking sushi rice.

Different kinds of rice require different amounts of water. Usually, there are graduated marks for the right amount of water only for white rice, but sometimes there are separate scales for brown rice (as more water is required) or for cooking other food in the appliance.

Once the lid is closed and the cooking cycle has been activated, the rice cooker does the rest. Most models give a countdown in minutes to the "ready time," or beep when done. After cooking cycle is completed, it is recommended that the rice is to "rest" for 5 minute for post-absorption and then to be stirred to prevent the grains from clinging to each other too hard. Some rice, e.g. long-grain or scented rice, do not seem to require this post-absorption step.

Some higher-end models automatically time the soaking (pre-cooking water absorption) and the resting periods, therefore, there is no need to manually manage the water absorption or time these steps.

Rice types and rice cookers

There are 3 different types of Asian rice: ''Oryza sativa'' subsp. indica i.e. Indian rice (long grain rice e.g. basmati rice and Thai jasmine rice), ''O. sativa subsp. javanica'' i.e. Java rice (large grain rice) and ''O. sativa subsp. japonica'' i.e. Japanese rice (medium grain rice e.g. Calrose rice, short grain rice e.g. most Japanese rice and risotto rice). In addition, ''Oryza glaberrima'' is known as African rice.

Each rice cooker model may be optimized to cook a certain type of rice best. For example, most Japanese rice cookers are optimized for cooking Japanese rice and may not be the best for other types of rice. The typical method of cooking long grain rice is boil-and-strain and/or steaming method. The absorption method used in Japanese rice cookers will produce slightly different texture and taste, usually stickier rice.

Japanese rice cookers used overseas

Since the 1980s, electric rice cookers were manufactured in China and Korea, who focused on simple feature models because of the market trend which regarded the price competition to be more important than rich features.

Some visitors to Japan desired to buy Japanese domestic models as souvenirs, due to their ability to produce better tasting cooked rice and the multiple features. Since the Japanese domestic models use 100 volts only, they cannot be used in most other countries without adapters and power converters. In Akihabara Electric Town, various models that are modified to be able to operate under 110 V/220 V-240 V are sold in boxes that are labeled with English. A few rice cooker makers (see below) produce export models for use abroad.

Online vendors sell mid-range to low-end models outside Japan. So far, however, it seems that the high-end models are available only to Japanese domestic market.

Rice cooker techniques

Rice cookers are typically used for the preparation of plain or lightly seasoned rice. Some also have settings for rice porridge, called ''okayu'' in Japanese, ''congee'' in Chinese. More elaborate recipes are possible using a rice cooker, and there are cookbooks devoted entirely to dishes prepared using a rice cooker. Dishes that can be made in a rice cooker include beef stew. By simply adding ingredients and setting it to "warm", a rice cooker would cook that at about 65°C (150°F). In a few hours, the stew is fully cooked and ready to eat.

Some rice cookers are designed to accommodate a basket to steam vegetables, dumplings, buns, and so on in the steam coming off the rice.

Production

There were approximately 85 million rice cookers made in 2005. Most of the rice cookers were made in China, Korea and Japan, with 70% of the production in China. Most of Chinese production was from Zhanjiang City and Lianjiang City in Guangdong Province.

Microwave rice cookers

A microwave rice cooker is a microwavable container designed specifically for cooking rice. Some container consists of three parts: an outer bowl, a fitted lid with steam vents, and an inner bowl with a finely perforated base. Some others have only one container and the double-layered lid fitted with a steam vent.

A measured amount of dry rice is placed within the bowl. For long-grain rice or scented rice (e.g. basmati rice, Thai jasmine rice), neither washing or soaking is usually necessary unless contaminating dirt is suspected. For Japanese rice (e.g. Calrose or medium/short grain rice), the rice is washed to remove surface starch powder and the trace of rice bran from the grains. For washing, a generous amount of water is added to the rice then the mixture is stirred a few times with a hand quickly. The water is then drained immediately while the lighter starch is still in the water, and the heavier rice grains settle at the bottom of the container. The washing process may need to be repeated about 3 times until the water draining out is clear of starch. The excessive washing, however, is believed to be detrimental, since it will remove too much water-soluble nutrients, e.g. vitamins.

With the 3 part model, the inner bowl is then placed within the outer bowl and a small amount of water is added, so that the rice is just about covered. The lid is then fitted and the cooker is microwaved at full power for between 8 and 15 minutes (depending on the rice type, power output of the appliance and personal texture preference). Cooking occurs with the water boiling away and steaming the grains. It is very important to follow the manufacturer's instructions regarding the length of time and amount of water added, otherwise the rice can burn. This method works well with long-grain rice that does not release much starch and is conventionally cooked with boil/strain or steam method.

The microwave rice cookers can also be used for cooking Japanese rice, or medium- or sort grain rice, but the absorption method should be used. The rice is washed to remove starch well and allowed to stand to absorb water for at least 15 min before cooking. The water absorption step is essential, otherwise the cooking may result in cooked rice which is still too hard. The regular amount of water as the conventional cooking method can be used. The container is placed in the microwave and it is brought up to the boil at high power. Then, it can be cooked at low or low-medium power until all the water is evaporated (about 20 min - 30 min, depending on the rice type) and not much steam is coming out. The container is then left to stand for 5 min before the rice is stirred for serving.

Gas rice cookers

Most gas rice cookers are of pressure cooker type and have larger capacity than home rice cookers (1 to 2 litres). They are more commonly used for commercial and industrial purposes. Different from conventional gas pressure cookers, they are designed for easier rice-serving and easier cleaning. In general, it is believed that gas pressure cookers produce better cooked rice than conventional electric rice cookers that do not employ pressure cooking. Some are equipped with a heat insulating outer layer and electric keep-warm feature.

Manufacturers

Aroma Housewares

Big W

Black & Decker

Breville

Cuckoo_Electronics

Cuisinart

Elgento

Frigidaire

GrandGadgets

Hanabishi Corporation

Hitachi

Judge Mini

Kembrook

Kenwood

Lloytron

Mitsubishi Electric

Morphy Richards

Panasonic Corporation

Sanyo Electric

Sharp Corporation

Sunbeam

Tatung

Tefal

Tiffany

Tiger Corporation

Toshiba

TTK Group

Zojirushi

See also

References

Further reading

Category:Rice Category:Cooking appliances Category:Cookware and bakeware

da:Riskoger de:Reiskocher es:Olla arrocera fa:پلوپز fr:Cuiseur de riz ko:밥솥 ms:Periuk nasi elektrik nl:Rijstkoker ja:炊飯器 ru:Рисоварка ta:மின் சோறுஆக்கி th:หม้อหุงข้าว zh-yue:電飯煲 zh:电饭煲

Coordinates	12°2′36″N77°1′42″N
birth date	December 22, 1948
birth place	Guangzhou, Guangdong, China
style	Chinese, mainly Cantonese
education	Munsang College, Overseas Institute of Cookery of Hong Kong, University of California, Davis
restaurants	Yan Can (Santa Clara, Pleasant Hill)
television	''Yan Can Cook''''Martin Yan's Quick and Easy''''Martin Yan's Chinatown Cooking''''Martin Yan's Hong Kong
website	http://yancancook.com/ }}

Martin Yan (; born 22 December 1948) is a Chinese-born American chef and the host of the award-winning cooking show ''Yan Can Cook''.

Early years and education

With ancestral roots in Kaiping, Guangdong, China, Yan was born in Guangzhou, Guangdong, China, to a restaurateur father and a grocer mother, Yan began to cook at 12. He moved to Hong Kong when he was 13, and attended the Munsang College in Kowloon City. During this time in Munsang College, he worked at his uncle's Chinese restaurant and learned about the traditional method of Chinese barbecue there. He received a diploma from the Overseas Institute of Cookery of Hong Kong and later left for Canada for continuous study. Ten years after his arrival in North America, Yan received a Master of Science degree in food science from University of California, Davis, in 1975.

Career

Yan began teaching Chinese cooking for a college extension program and appearing on a Canadian, Calgary talk show in 1978 (on CFAC-TV, now CICT-TV). He has hosted over 1,500 episodes of the PBS cooking shows ''Yan Can Cook'' since 1982. His shows have been broadcast in over 50 countries. He currently hosts ''Martin Yan - Quick & Easy''. He also hosts ''Martin Yan's Chinatown Cooking'' where he tours Chinatowns around the globe as well as "Martin Yan's Hidden China."

Yan has opened a chain of Yan Can restaurants and founded the Yan Can International Cooking School in the San Francisco Bay Area. He has written over two dozen cookbooks. The American Culinary Federation has designated him a Master Chef.

Yan is one of the lead actors of the Hong Kong film ''Rice Rhapsody'' (海南雞飯, 2005).

He has appeared as a guest judge on several episodes of ''Iron Chef America'' and appeared on the cartoon talk show ''Space Ghost: Coast to Coast''.

Television appearances

''Yan Can Cook'' (1978— ) - Host ''Christine Cushing Live'' - Guest

''Space Ghost Coast to Coast'' - Guest

''Martin Yan's Hong Kong'' (2005–2007) - Host

''Martin Yan's Quick and Easy'' - Host

''Martin Yan's Chinatown Cooking'' - Host

''Martin Yan's China'' (2008) - host

''Iron Chef America'' (2011) - Judge

Cookbooks

''Chinese Recipes'' (1978)

''The Joy of Wokking'' (1978)

''Martin Yan's Feast: The Best of Yan Can Cook''

''Chinese Cooking for Dummies''

''Martin Yan's Asian Favorites''

''Martin Yan's Quick and Easy''

''Martin Yan's Chinatowns''

''Martin Yan's Culinary Journey Through China''

''Martin Yan's Asia''

''Martin Yan's Entertainment At-Home''

''Martin Yan the Chinese Chef''

''Martin Yan's Invitation to Chinese Cooking''

''Martin Yan's Feast''

Awards

An honorary Doctorate of Culinary Arts by Johnson & Wales University

A Daytime Emmy Award in 1998 for best cooking show

A 1996 James Beard Award for Best TV Food Journalism

A 1994 James Beard Award for Best TV Cooking Show

The Antonin Careme Award by the Chef's Association of the Pacific Coast

The Courvoisier Leadership Award by Courvoisier

2008 Picnic Day (UC Davis) Parade Marshall

See also

Chinese American cuisine

Cantonese cuisine

Food science

References

External links

Official website

1st Person - Martin Yan

Rice Rhapsody

Articles by Martin Yan on Chefs

Video of Martin Yan in discussion with Jennifer 8 Lee at the Asia Society, March 26, 2009

Category:1948 births Category:Living people Category:Chinese chefs Category:American chefs Category:American people of Chinese descent Category:Taishanese people Category:Cantonese people Category:American television personalities Category:People from Guangzhou Category:People from the San Francisco Bay Area Category:American television chefs Category:Chinese emigrants to the United States Category:University of California, Davis alumni Category:Hong Kong television presenters Category:Hong Kong food writers

ja:マーティン・ヤン vi:Martin Yan zh:甄文達

Coordinates	12°2′36″N77°1′42″N
birth name	Wolfgang Johannes Topfschnig
birth date	July 08, 1949
birth place	Sankt Veit an der Glan, Austria
style	California, French, and Fusion
education	Apprenticeship
spouse	Gelila Assefa (2007 - present)
restaurants	Spago (Beverly Hills)Spago (Las Vegas)Spago (Maui)Spago (Colorado)Cut and sideBar (Beverly Hills)Vert (Hollywood)Chinois (Santa Monica)Chinois (Las Vegas)Postrio (San Francisco)Postrio (Las Vegas)Trattoria del Lupo (Las Vegas)Wolfgang Puck Bar & Grill (Las Vegas)Wolfgang Puck American Grille (Atlantic City)Wolfgang Puck Grille (Detroit)20.21 (Minneapolis)The Source (Washington, DC)CUT (Las Vegas)Wolfgang Puck Express (numerous)
television	''Iron Chef America''''Las Vegas''''Frasier''Food Network''Good Morning America'' }}

Wolfgang Johannes Puck (born Wolfgang Johannes Topfschnig; July 8, 1949) is an Austrian-American celebrity chef, restaurateur, businessman and occasional actor. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions.

Life and career

He was born to Maria Worth and a butcher, who abandoned her before their child's birth. In 1956 Maria married Josef Puck, who adopted Wolfgang. The marriage produced another son and two daughters.

Puck learned cooking from his mother, who sometimes worked as a pastry chef. He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaco, and at Maxim's Paris before moving to the United States in 1973 at age 25. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant. Following the 1981 publication of his first cookbook, ''Modern French Cooking for the American Kitchen'' based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck opened the award-winning Spago in Beverly Hills, which has been recognized as one of the Top 40 Restaurants in the U.S. since 2004. His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering. The Wolfgang Puck Companies encompasses over 20 fine dining restaurants, premium catering services, more than 80 Wolfgang Puck Express operations, and kitchen and food merchandise, including cookbooks and canned foods. He is the official caterer for the Academy Awards Governors Ball, and has parlayed his celebrity into acting; his credits include ''Frasier'', a recurring role as himself on ''Las Vegas'' and a cameo appearance on ''The Weather Man''. He also appeared as himself on ''Iron Chef America: Battle of the Masters'', as well as ''Cooking Class with Wolfgang Puck'' on The Food Network, and in an ''American Idol'' season finale episode where he introduced unusual foods to Kellie Pickler in comic relief segments. He also made a cameo appearance as himself on an episode of ''Tales from the Crypt'', and appeared in a TV commercial advertising California (along with famous OG's such as Andrew Chavez and Steven Marczak).

Puck is active in philanthropic endeavors and charitable organizations, co-founding the Puck-Lazaroff Charitable Foundation in 1982. The foundation supports the annual American Wine & Food Festival which benefits Meals on Wheels and has raised more than $15 million since its inception.

Puck is The Honorary Chair Chef for the "Five Star Sensation" Benefit in Cleveland, Ohio every two years helping to bring $10 million to support The Ireland Cancer Foundation of University Hospitals.

Wolfgang Puck's favorite food is macaroons.

Wolfgang is married to designer Gelila Assefa.

Awards

Spago Beverly Hills received a James Beard Foundation Outstanding Service Award in 2005. In November 2007, it was awarded 2 Michelin Stars in the 2008 Los Angeles Michelin Guide.

In 1993, Spago Hollywood was inducted into the Nation's Restaurant News Fine Dining Hall of Fame. The next year it received the James Beard Restaurant of the Year Award.

In 2002, Puck received the 2001-2002 Daytime Emmy Award for Outstanding Service Show, ''Wolfgang Puck''.

Restaurants

Spago, Puck's first restaurant opened on the Sunset Strip serving California cuisine.

Chinois on Main, Santa Monica, California (1983), Asian fusion.

Postrio, San Francisco (1989), Mediterranean and Asian fusion.

Spago, Beverly Hills (1997), known for serving California cuisine. Spago Beverly Hills, Spago Las Vegas, Spago Maui, and Spago Beaver Creek.

Postrio, Las Vegas.

Trattoria del Lupo, Las Vegas.

CUT in Beverly Hills, Las Vegas and Singapore's Marina Bay Sands resort.

Five-Sixty is located in Dallas, Texas and features Asian-inspired New American cuisine.

The Source, Washington, DC, modern interpretation of Asian cuisine located at the Newseum.

Wolfgang Puck B&G; (2009) in Los Angeles.

Wolfgang Puck in Walt Disney World. It is located in Downtown Disney.

Museum of Science in Boston.

Wolfgang Puck Grille, a signature restaurant of MGM Grand Detroit in Detroit.

Wolfgang Puck American Grille, a signature restaurant located in the Borgata Hotel & Casino in Atlantic City.

Springs Preserve Café, Las Vegas.

WP24 by Wolfgang Puck located in The Ritz-Carlton in Downtown Los Angeles, modern Chinese cuisine.

Wolfgang Puck Pizzeria and Cucina, Las Vegas.

Wolfgang Puck Bistro Tulsa, Oklahoma

Jai by Wolfgang Puck La Jolla, CA

Bibliography

''Modern French Cooking for the American Kitchen'' (1980)

''The Wolfgang Puck Cookbook'' (1986)

''Adventures in the Kitchen with Wolfgang Puck'' (1991)

''Pizza, Pasta, and More'' (2000)

''Live, Love, Eat'' (2002)

''Wolfgang Puck Makes it Easy'' (2004)

Television and movie credits

Hell's Kitchen (U.S.) (Guest Judge) 2011 TV Show Series

The Next Food Network Star (Guest Judge) 2011 TV Show Series

''The Smurfs'' (Chef Smurf) 2011 Movie

Top Chef: New York (Guest Judge) 2011 TV Show Series

Top Chef: Las Vegas (Guest Judge) 2009 TV Show Series

Celebrity Cooking Showdown (Reality Cast Member) 2006 TV Show Series

Las Vegas (four episodes) 2006

AFI's 100 Years...100 Movie Quotes (Remarks by) 2005 TV Show Series

The Weather Man (Actor - Himself) 2005 Movie

The Simpsons - The Bart Wants What It Wants (Guest Star) - 2002 TV Show Series

Wolfgang Puck series 2001 S

The Muse (Actor - Himself) 1999 Movie

Iron Chef America: Battle of the Masters

Frasier episode: The Proposal (Actor - Himself) TV Show Series

The Jay Leno Show: Jaywalking (Himself) October 13, 2009

Las Vegas t.v. series: As Himself

Tales from the Crypt - Werewolf Concerto (Himself) September 9, 1992 Mentioned by the character ''Richard Thornburg'' in ''Die Hard'' (1988), played by William Atherton, when on the phone to someone he wishes to take to a restaurant. He says, "Of course we can get a table. I know Wolfgang personally. I interviewed him."

References

External links

Official Website

"Wolfgang Puck: Biography"; WolfgangPuck.com (2005); retrieved January 30, 2006

"Wolfgang Puck Fine Dining Group-Spago" retrieved September 26, 2008

"Wolfgang Puck Answers 10 Questions"

"2001-2002 Daytime Emmy Awards"

Category:1949 births Category:American chefs Category:American television personalities Category:American television chefs Category:American people of Austrian descent Category:Austrian chefs Category:Austrian emigrants to the United States Category:Food Network chefs Category:Living people Category:Naturalized citizens of the United States

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