Happy October! We’re kicking off the month with our brand new YouTube channel! We’re looking forward to creating more fun content (and improving our video skills!) so you can learn more about us and see behind the scenes of our business!
This week we have a profile of Chef Rick Nifenecker. The video has different questions from the blog post, so make sure to read AND watch.
Role at CP: Chef/Owner
Number of Years: All of them! Almost 30 years in our Andover store.
Describe your responsibilities: Recipe development, quality control, cost management…
Favorite CP Item: I love our Danish: I think they’re just a really unique product. And for food, I love the Beef Bourguinonne, because it’s delicious and just done perfectly. It’s hard to choose, because I really just love all of it. The Gianduja, the Gateaux du Chocolate, I love that one….
What is your formal training? I started out at Le Cordon Bleu in Paris where I received the Gran Diplome. More recently, I received ProChef III certification from the Culinary Institute of America
When did you start in the industry? Started as a dishwasher at Lovey’s Showcase near Cranberry Lake in Byram when I was a teenager.
How did you come up with Cafe Pierrot? Laura and I dreamed up Cafe Pierrot while walking along the Champs Elysees when I was living in Paris. After a few years working in Manhattan, I knew it was time to move home. We found our Andover location first, and then discovered the Sparta building for rent while exploring the area.
Learn more in our video…
What did you think? Any more questions we should be asking?