Andy Kovacic

Art by Florence Sykes INTERVIEW BY ANDY KOVACIC I sat down with Wolfgang Puck on a rainy London day, sheltered in the decadent hotel bar above his London restaurant CUT at 45 Park Lane. Our interview came as a bit of a surprise, a last-minute rendezvous as Wolfgang had recently flown into London for a series of self-promotions in his British fine dining outpost. As he sat across from me, he looked like he had just left the kitchen downstairs. He was wearing his signature ebony chef jacket.

There are many trends in the cakery arts. However, nothing has awakened the world’s appetite so deliciously as the illusion cake. If the illusion cake was a personality type it would be something like this: a compulsive liar whose outsides don’t match their insides, partial to wearing mundane costumes, and hides in very plain sight. In other words, the illusion cake is the Clark Kent of baked delights. Funnily enough, the illusion cake is true to its name.