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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.

Lesson #1: Hire the Best
“What we have that a lot of other caterers don’t is a lot of talented chefs,” says Puck, identifying one of the key ingredients in his recipe for success. “I’m not saying that nobody else has talented people, but nobody has as many as we have.”

Lesson #3: Mix Things Up
When Puck first began considering expanding his operations overseas in Japan, he claims he was drawn to the country because he loved “the culture, the food, the politeness of the people and the fact that I’ll always find new ideas for my profession.”

Lesson #4: Find Your Raison d’Etre
When Puck was asked once by a reporter what the best part of his job was, he replied, “The opportunity to work in the kitchen every day.”

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