However, de Cavel is looking forward to the meal on Saturday, not only for the patrons who will sample his cuisine, but for the chefs from the Manchester and from the Midwest Culinary Institute at Cincinnati State Technical and Community College, where de Cavel works.
The sold-out event is a collaboration among the inn, Cincinnati State and Miami University Middletown, with the potential aim to establish a culinary school at the hotel.
“It’s a wonderful way of partnership, and it’s a good way to raise money for the students,” he said.
And it’s the latest step in de Cavel’s culinary journey.
In the mid-1980s he moved from France to New York City, where he cooked at the Plaza Hotel Athenee until 1993, when he moved to Cincinnati to cook at the Maisonette restaurant, which earned eight five-star ratings under his tenure.
In 2001, he opened his own restaurant, Jean-Robert at Pigall’s.
“One of the best things (in cooking) is using products from the season. It’s going to have the best flavor that way. They should be as local as possible so the taste comes out,” he said.
Another of de Cavel’s methods is always using just the right seasoning — even if it is something simple.
“When you think (a dish) is done, you can always use a little more butter,” he said.
Kelly Cowan, the director of community partnerships at MUM, raves about de Cavel’s cooking.
“I’ve been to Pigall’s. I definitely think he’s the best chef in the region for sure,” she said.
Contact this reporter at (513) 705-2836 or erobinette@coxohio.com.
About the Author