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A French master chef adds Middletown to his travels

Jean-Robert de Cavel will prepare a French meal at the Manchester Inn on Saturday.

rench Master Chef Jean-Robert de Cavel will prepare a meal at the Manchester Inn on Sept. 19. The chef and community leaders hope the hotel could serve as a culinary school.

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By Eric Robinette, Staff Writer Updated 3:28 AM Friday, September 18, 2009

MIDDLETOWN — French Master Chef Jean-Robert de Cavel, who will cook a French meal at the Manchester Inn on Saturday, Sept. 19, has been cooking for almost as long as he can remember.

“I started cooking the day I turned 16 with my mom. I went to culinary school in France and never looked back,” he said.

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.

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The Manchester needs a face lift, inside and out. I have attended events there in the past. I am glad this Master Chef has been allowed out of his shell. Let the chef out of his box more. Its excellent food, but constricted in vibrant flavor. A make over in the lobby and dining areas would attract a younger crowd, as well as more guests to the hotel. Then they can start renovating the rooms to make them classically modern. This would be really exciting to see.

mdizzie
7:39 PM, 9/17/2009

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