Did you know that many of the finest restaurants and hotels across the country incorporate Artisanal Premium Cheese into their menus? Our Director of Sales, Toni Amira, decided to spend some extra time with his favorite Chefs to learn more about them, their restaurants and why they serve Artisanal. Below is an interview with the Executive Chef Cedric Tovar of Peacock Alley restaurant, located in the heart of the Waldorf Astoria Hotel.
Chef Cedric, when did you decide you would work in a kitchen?
When I was at school my mother sat down to decide what I wanted to do to make a living. I’ve always enjoyed cooking so my mother sent me to cooking school! I was 16 years old. Since then I stepped in and never left.
Is there a big difference between working for an independent restaurant versus a legendary place like the Waldorf Astoria?
I worked at the Plaza Athenee, Paris so it is not the first time I worked for a palace hotel. It is however very different from working for a free standing restaurant. The clientele is much more demanding. You need to please everybody as people come not only from all around the country but also from all around the world!
Could you tell our readers a little bit about your cheeses at Peacock Alley restaurant?
My cheese plate is very simple but I really want to serve high quality cheeses. One of the keys to success is to manage a small inventory and then you need to work with what is best, what is in season.
You also have to trust your provider and Artisanal Premium Cheese gives me peace of mind. I don’t pick the cheeses per se but I give Toni instructions of what I am looking for: 2 cow, 1 goat, 1 sheep. I then pair them with house made jellies and chutneys and serve the plate with toasted cranberry bread.
What do you have to say to Artisinal Cheese readers?
Eat cheese, Artisanal cheese. Don’t be afraid of asking your cheese monger, what is the best available, the best in season. Try new things and not only what you are used to having
