Personal Q&A with Chef Edward

“Ask the Chef” forum is a place to ask all those questions you’ve had about our food, certe’, catering, Chef Edward, or just anything and everything you ever wondered about food. Ever wonder about those food myths and if they are really true? Have a healthy cooking question? Now’s your chance to find out.



What dining trends are you tired of?

“Molecular Gastronomy. I like food in its purest form. I’m all about Grandma (or Grandpa).”

What are 3 things you can’t live without?

“Chef’s Knife (It’s the only knife I need). Digital Recorder (I have a bad memory). Hand Blender (saves an amazing amount of time and energy).”

How do you manage 2 restaurants?

“With a great team of over 80 employees behind me! My restaurants are within walking distance, so at anytime I can pop up anywhere.”

How many hours in your work week?

“80 Physical/168 Mental. I dream certe’ every night.”

Describe an early food experience that has influenced the way you think about food and/or cooking.

“Picking Garden Peas from a family member’s farm and wondering why they even cook it.”

What’s the largest number people you ever cooked for?

“We have done breakfast for 7,000 and lunch for 5,000.”

Apron or no apron? “Always an apron.”

Who is the most famous person you’ve cooked for?

“Luciano Pavarotti. He had Quail Eggs & Watercress Ravioli, Crispy Pancetta, Brown Butter & Sage as an appetizer. I have cooked for more famous people such as Bill Clinton, but Pavarotti was my favorite.”

How hard is it, as a Chef/Owner, to maintain a healthy diet?

“It is not hard to maintain a healthy diet. It is difficult to maintain portion control. Picking and tasting all day, it is tough to keep track. When you sit and have a real meal, you forgot what you had earlier.”

In a nutshell, what is your philosophy?

“A Tomato should taste like a Tomato!”



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