Chef Wolfgang Puck Goes ‘Rogue’

Wolfgang Puck introduces his new dining concept, Rogue, in West Hollywood. Unlike traditional restaurants, Rogue offers an intimate culinary experience where a small group of diners can watch chefs prepare and explain dishes. The concept encourages creativity and collaboration among chefs, with a focus on learning and innovation. Puck also discusses the success of his restaurant Cut in New York and the changing dining trends in the financial district.

What makes the dining experience at Rogue different from traditional tasting menus?

• It is a buffet-style dining experience.

• Chefs cook and explain dishes in front of diners.

• Diners can choose their own ingredients.

• Diners cook their own meals.

What inspired the name 'Rogue' for Wolfgang Puck's new venture?

• A famous culinary book.

• A popular movie series.

• A historical event.

• A renowned chef.

What is the main goal of Wolfgang Puck's new culinary concept?

• To increase profits.

• To teach young chefs creativity.

• To expand his restaurant chain.

• To introduce a new cuisine.

How has the dining trend changed in the financial district according to Wolfgang Puck?

• More people are dining out for lunch.

• Dinner has become more popular than lunch.

• People prefer home-cooked meals.

• There is a decline in dining out.

What is the price range for dining at Rogue?

• $50 to $100

• $200 to $250

• $100 to $150

• $165 to $195