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The Heat is On: Puck’s Career Takes Off
In 1982, Puck launched his first cookbook, Modern French Cooking for the American Kitchen. With the success that followed, and upon meeting his future wife and business partner Barbara Lazaroff who would encourage him to follow his dreams, Puck got the confidence he needed to finally realize one of his lifelong goals; Puck was going to open his own restaurant. He had left Ma Maison after tensions began to build with his business partner and he decided that he was now ready to go it alone.

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The Recipe for Success: How Puck Struck Gold
When Puck was asked what he would most like to be remembered for, he answered, “For passing on my knowledge on to a lot of younger people. I think that that’s really the most important thing at the end of the day.” By the time Puck’s career comes to an end, he will have indeed left a rich legacy of not only gourmet cuisine, but also strong entrepreneurial lessons. He has become one of the most successful immigrants of the 20th century whose restaurants today typically receive over 3,000 reservation requests on a daily basis. What were the factors that led to his astonishing success?
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