Famous chef, Wolfgang Puck is cooking up a feast fit for celebrity A listers at the annual Governors Ball after the Academy Awards ceremony on Sunday.
Wolfgang Park has been a chef for the party for 19 consecutive years. The chef said to CBS News, "I think the Oscars is the greatest party in the world, and I think we are happy to do it every year."
He said that chicken pot pie is a popular dish among celebrities. We have several of the Academy members, who have said 'I don't care what George Clooney or Steven Spielberg eats, I want my chicken pot pie'," he said at a preview event.
Other menu items this year include chocolate in the shape of Oscar statues, sushi, braised lamb shank, Kobe burgers with cheddar and remoulade, Atlantic bigeye tuna, yellowtail snapper and more.
Detroit News reported that the multi-course meal will be serving 1,600 people and Puck has a staff of 350 for the event.
"For me, it's the biggest party - it's bigger than the inauguration of the president," he said to Detroit News.
"The numbers behind the meal are daunting. The kitchen staff will have to wrap 2,750 dates in bacon, boil 6,000 chestnut tortellini, de-vein 7,500 shrimp and shuck 1,300 farmed oysters. And that's just for a handful of the nearly four dozen separate dishes that Puck's chefs will hand off to the waiters," reported Detroit News.
Puck added that you have to get really organized for the event. He said to Detroit News that cooking for that many people isn't that different from hosting a dinner party for 16.
"We know what people like. Most of the people who come to the Governors Ball are our customers anyway - they eat at the restaurant all the time," Puck said to Detroit News,"Some of the academy members want to eat the same thing every year. So we keep some people happy - I don't mind it."
Puck added that he leaves 10 racks of lamb in the oven for longer, intentionally.
"There was a time when I was really young when I would not have served that," Puck said to Detroit News. "But as I get older, I get more tolerant. Even in our restaurants now, I'm totally flexible. The most important thing is that the guests are happy."
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