What It’s Like To Cook For The Governors Ball
A behind-the-scenes look at the world’s biggest awards show
As we gear up for the Oscars on February 26th, we’re sharing an exclusive look behind-the-scenes through our “Making of the Oscars” series.
Master chef Wolfgang Puck has created the Governors Ball menu for 23 consecutive years. With over 50 different dishes prepared and a culinary staff of 300, he’ll transform the Ray Dolby Ballroom once again. In this post, Wolfgang reflects on the challenges of the event and what ingredient most embodies the Oscars.
What first attracted you to the Oscars?
We used to have Oscar parties at Spago starting back in 1983. It was always a lot of fun. Twenty-three years ago, the Academy of Motion Pictures approached me and said, “Wolfgang, how about doing the Governors Ball and cooking dinner for 1,600 people?” And I said, “Why not?” I always like a big challenge.
What are the biggest changes you’ve seen over the decades?
In the early days, the Governors Ball was a formal sit-down dinner. When Dawn Hudson became CEO, she helped make the change. Now it’s a party with great food where people can mingle and talk to each other and have a great time.
What kind of prep goes into the meal?
Everything is cooked last-minute, just like we do at the restaurant. We want the food and the experience to be just like the one a guest would have at Spago or Cut.
What special dishes/arrangements were inspired by the Oscar statuette?
The smoked salmon Oscars and the gold-dusted chocolate Oscars, of course.
What inspires your menu each year?
To me, cooking is an evolution, so every year we change the menu.
But it’s also about comfort. Since some people did not eat the whole day, they just crave our chicken pot pie or the macaroni and cheese.
Even when we do a tasting or a preview, we might change dishes because of the availability of ingredients.
What was your most challenging Governors Ball experience?
We did the party at the Shrine Auditorium for a long time, but the most challenging year was our first year at Hollywood and Highland—the electricity went out for about 15 minutes.
How do you cook for so many people with different dietary restrictions?
We have a great team, in the kitchen and in the dining room, so we can meet any challenge! I have seven chefs standing by, just in case someone is on a special diet or needs something we had not thought of. On our menu, we always have a variety of vegetarian, vegan and gluten-free dishes. We are ready for anything!
Is there an ingredient that screams Oscars and no other event?
Gold.
What’s your favorite part of roaming the room during the event?
My favorite part is seeing lots of friends and happy faces.
In the middle of the night when you go to your fridge, what do you hope is in there from the leftovers of the Governors Ball?
Chocolate truffles.
Look out for new “Making of the Oscars” posts leading up to the 89th Academy Awards on February 26, 2017.
