This as-told-to essay is based on a conversation with Ari Rosenson, the vice president of food and beverage for the Los Angeles and Maui operations at Wolfgang Puck Fine Dining. It has been edited for length and clarity.
When I was in the fifth grade, we had to write a biography on someone for school. I liked cooking and having fun in the kitchen, and I’d seen an article about Wolfgang Puck. The USDA had said his frozen pizzas weren’t pizzas because they didn’t have tomato sauce, and he was pushing back. I had no clue who he was, but I cut out the article and said to my mom, “I want to interview this guy for my school project.”
My mom said…
