When Byron Lazaroff-Puck was in kindergarten, his parents organized a field trip to Spago for his class. The 5-year-olds were given mini chef coats and hats to wear while Puck showed them how to make pizza.
“I always look back on that really fondly, because it was the first time I felt really proud about what my family did,” Lazaroff-Puck told me. “And as I grew up and started working in the restaurants, it was always the station I felt so enamored with.”
The smoked salmon pizza was also one of the first dishes to spark Lazaroff-Puck’s interest in cooking.
“It has this confluence of flavors that is built upon multiple layers,” he added. “It was seminal in my own creative journey of getting interested in food. To be able to now teach it to others, too, is one of the coolest things I could ask for.”
And with that, it was my turn to learn!
