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Featured Chef Charlie Schaffer, interviewed by La Brea Bakery’s very own artisan food correspondent, The Cheese Impresario (TCI). |
Currently at the Chef’s Table:
Chef Charlie Schaffer
of Pinot Bistro
The Cheese Impresario: What turned you on to a life as a chef?
Charlie Schaffer: Well, I love to eat, my passion really started there. There’s always something new to learn. I like how eating great food combines all the senses. I grew up in the South and our housekeeper was a fantastic cook. She would go to our local farmers’ market and we’d eat fresh collard greens, corn and other produce right from the farm. I experienced the difference between what my mom bought at the grocery store and fresh quality ingredients.
TCI: I know you cooked your way through high school and college in restaurant kitchens…but then what?
CS: I knew I loved the whole experience of preparing delicious food for people. The fast pace and the rewards of teamwork reminded me of when I played sports. I also knew I needed to study at a first rate school to achieve as much as I could in the culinary world. So, I graduated from the Culinary Institute of America and then took off for Europe and Spain’s Restaurant Akelarre where I worked with Chef Pedro Subijana. Then it was on to New York for two years with Alain Ducasse. I then moved on to serve as executive sous chef for Lidia Bastianich at her flagship restaurant Felidia. Finally, before joining the Patina Group, I served as chef de cuisine at Joseph's Citarella in the Rockefeller Center.
TCI: When I was preparing for this interview I read your menus from Pinot Bistro and noticed some really interesting new dishes. You are still serving bistro fare but with a unique twist. What’s going on there?
CS: Pinot Bistro is a perfect stage for my solid foundation in French and French Bistro cuisine. I can then build on the classics with fresh and modern concepts. Our customers are really enjoying what we are serving.
TCI: I heard you now serve a cheese plate. What kinds of cheeses are you offering and do you serve them with bread?
CS: Yes, I’ve been focusing on California and French cheeses and have from 10-12 cheeses on our list. I’ve recently heard about the artisan cheesemakers from Wisconsin and the fact they are sweeping all of the awards. I’m looking forward to exploring their cheeses soon. For our cheese plate I use La Brea Bakery’s Fruit & Nut Loaf. We give it a light toasting and customers really love it with the cheeses.
TCI: What does bread say about a restaurant?
CS: Quality bread service tells your diners you’re paying attention to all the details. It’s often the first impression a customer gets. That’s why our table service bread basket uses four types of La Brea Bakery bread.
TCI: How else do you use La Brea Bakery bread?
CS: We actually use 8-10 different La Brea Bakery breads all kinds of ways. Of course for sandwiches, and as croutons for our Caesar Salad. I also do a Grenobloise with these little croutons; lemon and parsley then serve them with sweetbreads. For special events we use the Pecan Raisin Oval for our Smoked Salmon Canapé. We dill up some cream cheese, add lemon zest and capers for a great little bite.
TCI: What’s your favorite way to serve these breads?
CS: What other way but plain with some butter. That’s how you can notice the nuances of quality bread.