- HELLO. I'LL CALL YOU BACK. OUR NEXT GUEST IS ONE OF THE MOST FAMOUS CHEFS
IN THE WORLD, AND THIS YEAR MARKS HIS
20TH ANNIVERSARY COOKING FOR THE ACADEMY AWARDS
GOVERNOR'S BALL. PLEASE WELCOME WOLFGANG PUCK. HOW ARE YOU? - I AM EXCELLENT.
YOU? - I AM EXCELLENT AS WELL. - ALL RIGHT. - WOLFGANG.
- YEP. - OKAY, WHAT ARE WE
MAKING TODAY? ARE WE MAKING ANYTHING THAT'S GOING TO BE
AT THE GOVERNOR'S BALL? - ABSOLUTELY,
AND WE ARE MAKING SOME VEGAN THINGS, BECAUSE I KNOW YOU LIKE
VEGAN STUFF. - THANK YOU FOR DOING THAT. - OKAY, SO WE'RE GONNA HAVE
TWO DISHES: SOME BAKED EGGPLANTS,
WHICH WERE GONNA BAKE WITH, LIKE,
A RATATOUILLE TYPE THING WITH EGGPLANTS
AND EVERYTHING IN IT, ONIONS, GARLIC,
AND SO ON. AND THEN WE'RE GONNA MAKE
SOME PAD THAI NOODLES WITH TOFU,
BUT NO CHICKEN IN IT. NOTHING. - I LOVE PAD THAI NOODLES.
THAT'S FANTASTIC. NOW, HOW FAR IN ADVANCE
DO YOU DECIDE WHAT THE MENU'S GONNA BE
FOR THE ACADEMY AWARDS? - WE DECIDE, LIKE,
A MONTH BEFORE, MAYBE, WHAT WE'RE GONNA COOK, BUT THEN WE ALWAYS FIND
WHAT WE CAN FIND AT THE MARKET. SO REALLY IT'S THE LAST SECOND,
MORE OR LESS. - OKAY, LET'S DO SOME STUFF. - LET'S DO SOME STUFF. OKAY, LET'S HEAT IT UP. - AND WHAT'S THE--DID YOU EVER
HAVE A DISASTER WHEN YOU WERE COOKING? - A FEW TIMES. YOU KNOW, THE FIRST-- - LIKE, HOW MANY-- YOU'RE FEEDING, LIKE,
1,500 PEOPLE. - YEAH, 1,500,
1,600 PEOPLE. SO ONE TIME WE DID IT
AT THE SHRINE AUDITORIUM, AND IT WAS SO COLD. WE HAD OUR KITCHEN
IN THE PARKING LOT. IT STARTED TO RAIN, AND THE GAS FLAMES
DIDN'T COME UP. AND I WAS MAKING RISOTTO
FOR 1,600 PEOPLE. - WHAT HAPPENED? - WELL, I ALMOST GOT
A HEART ATTACK, BUT THEN WE HAD TO PUT
ALUMINUM FOIL AROUND THE OVEN, SO THAT WAY WE COULD
GET A LITTLE FIRE. AND NOBODY REALLY--
NO, EVERYBODY KNEW. BARBARA STREISAND
AND JULIA ROBERTS, EVERYBODY WAS HAPPY AT THE END. - WOW. - ALL RIGHT, LET'S START TO COOK
A LITTLE BIT. LET'S--LET'S ADD
A LITTLE AROMATICS IN HERE. IT'S NICE AND HOT ALREADY. - WHAT IS THAT? - THIS IS ONIONS--
GREEN ONIONS. - GREEN ONION.
- OKAY. AND THEN WE'RE GONNA ADD SOME
VEG TO THE GREEN ONIONS AND ALSO A LITTLE GARLIC HERE. WE MADE ONE ALREADY. HERE WE HAVE OUT VEGETABLES, SO LOTS OF VEGETABLES. OKAY, MM, SMELLS GOOD ALREADY. A LITTLE SALT,
AND HERE WE HAVE RICE NOODLES. - UH-HUH. - ALL RIGHT, WE'RE GONNA
THROW THEM ALL IN HERE. SO IT'S SO EASY. ALL RIGHT, YOU--YOU KNOW-- - I'LL DO SOMETHING. I DON'T KNOW WHAT TO DO. - WHERE DID THEY PUT
MY EGGPLANTS? - IS THAT AN EGGPLANT? - OKAY. - IS THIS AN EGGPLANT? - THIS IS AN EGGPLANT. YOU THOUGHT IT SAID TELEPHONE, BUT IT'S NOT A SAMSUNG, NO. - OKAY. - AND NOW WE'RE GONNA PUT IN
A LITTLE HOISIN, AND WE'RE GONNA COOK THEM. - HOISIN?
- HOISIN. YOU KNOW, IT'S--IT'S USED
IN CHINESE FOOD. - OH, I WAS--OKAY.
- OKAY. - I THOUGHT YOU WERE SAYING
"POISON," AND I SAID-- - NO, NO, NOT QUITE. - AT LEAST YOU'RE BEING HONEST
ABOUT IT. "I'M PUTTING POISON
IN YOUR FOOD." ALL RIGHT.
- NOT YET, NOT YET. - WHAT DO YOU MEAN,
NOT YET? - [laughs] - ALL RIGHT,
LOOK WHAT I'VE DONE. DID I DO IT? - NOW WE PUT IT IN THE OVEN, AND TAKE IT SO EVERYTHING IS--
AND THEN A LITTLE OLIVE OIL. - HOW LONG DO YOU BAKE IT FOR? - UNTIL IT'S NICE AND TENDER, LIKE, ABOUT HALF AN HOUR. - HALF HOUR.
- YEP. - Y'ALL GOT TIME, RIGHT? - OH, YEAH, YEAH,
FOR SURE. - ALL RIGHT. - OKAY, WE CLOSE IT,
PUT IT ON HIGH. OH. - OH, IT'S DONE. - OKAY, DONE.
ALMOST DONE. [laughs] IT'S LIKE TELEVISION. ALL RIGHT, SO WE STIR IT
REALLY-- - IT'S ALMOST LIKE TELEVISION. - ALMOST DONE. NOW, YOU CAN SEE,
THE RICE NOODLES, YOU REALLY DON'T HAVE TO
DO ANYTHING. JUST SOAK THEM IN WATER
LIKE THAT. SEE THAT? - UH-HUH, YES. - AND THEN YOU DON'T
HAVE TO BOIL THEM, AND THEN THEY JUST MELT HERE. ALL RIGHT. AND THEN THEY GET NICE
AND TENDER. - HELLO?
- OKAY. - OKAY. - LET'S SEE.
LET'S TASTE IT. - ALL RIGHT. - TASTE IT. [laughs] NOW I HAVE TO TASTE THEM TOO. ALMOST DONE. SEE, IT'S ALMOST DONE. A LITTLE CRUNCHY STILL. - NOT QUITE DONE.
- NOT QUITE DONE, OKAY. - THAT'S DELICIOUS.
IT'S SPICY. WHAT'S--WHAT'S MAKING IT SPICY? - WELL, WE PUT A LITTLE BIT
OF THE THAI CHILIES IN HERE. VERY LITTLE, ACTUALLY. SO YOU HAVE TO BE CAREFUL
WITH THEM, BECAUSE IT IS HOT. - YEP, YEP, THEY'RE HOT. - YEAH, YEAH. - ALL RIGHT, TO GREASE IT DOWN
A LITTLE BIT IS PERFECT. - THAT'S DELICIOUS.
- OKAY. - ALL RIGHT, SO THAT'S
THE PAD THAI. - THE PAD THAI. - THEN WE'RE ALSO GONNA HAVE
SPECIAL DESSERTS FOR YOU HERE, LIKE LITTLE CUPCAKES
WITH NO EGGS IN IT, ONLY CHOCOLATE. AND THEN WE'RE GONNA MAKE--
TASTE THIS ONE. THIS IS DELICIOUS. IT'S LIKE A THAI PAPAYA SALAD. THERE'S A LITTLE SPICE,
BUT IT'S NICE AND CRUNCHY. - WELL, WHEN YOU SAY
A LITTLE SPICE-- - A LITTLE SPICE. - YOU CALL THAT A LITTLE SPICE?
- YEAH. - WOLFGANG, THAT'S SPICY. - YOU CAN TAKE IT.
NO, COME ON. ALL RIGHT, THAT'S READY NOW. I THINK SO.
- MM-HMM. - IT'S GOOD, HUH? - THAT'S NOT AS SPICY AS THAT. - NO. SO YOU HAVE A GOOD--
THE YIN AND THE YANG. A LITTLE SPICY AND SWEET, AND THAT'S A LITTLE MORE SPICY. - RIGHT. THAT IS DELICIOUS. ALL RIGHT, WOLFGANG, ALWAYS, ALWAYS-- THAT HAS A KICK
AFTER A LITTLE WHILE. - AFTER A LITTLE-- ALL RIGHT, I THINK YOU SHOULD
TAKE A FEW CHILIES HOME, AND THEN YOU'LL GET A KICK
AT HOME. - I BROUGHT YOU SOME WATER,
SO... - I DIDN'T KNOW.
- OKAY. - OKAY, FOR MORE INFORMATION ABOUT WOLFGANG AND HIS RECIPES, GO TO OUR WEBSITE. WOLFGANG PUCK, EVERYBODY. WE'LL BE RIGHT BACK.
- THANK YOU.
