Chef Q & A: Chef Franck Riffaud, Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek

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Franck Riffaud is Executive Pastry Chef at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek. He and his team prepares world-class pastries, croissants, breads and desserts for guests at both properties.

What’s your favorite local restaurant other than your own (and why)? Domu, because they have the best Ramen soup in town.

What’s your go-to meal at home? Pork chops and mashed potatoes – I just love this comfort food.  I slow roast the pork chops in the oven with fresh thyme, sea salt and black pepper.  And I finish the mashed potatoes with salted butter and garlic.

Where do you shop locally for interesting ingredients? Trader Joe’s is a favorite – here I can find products from all over the world.  This gives me an opportunity to “food travel” every time I am in the store.

Which kitchen gadget could you not live without? Garlic Peeler.  Love fresh garlic.  Don’t love peeling it.

What was your favorite bagged lunch as a kid? French baguette with Nutella sandwich.

What’s your most guilty junk-food pleasure? Strawberry Sundae from McDonald’s

What 3 things are in your fridge at all times? Cheese, French Cheese, and American cheese, for my addiction.

Is there anything else about yourself you’d like to share? I am an avid fly fisher.  British Columbia is my favorite destination – it’s fly fishing heaven!

 

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