FOOD FOR THOUGHT Photography by www.olivejuicestudios.com


DAVID TATOR


CHEF, ZUMBRO RIVER CAFÉ 120 Elton Hills Drive NW 507-285-2516


www.zumbrorivercafe.blogspot.com


Hometown: Staatsburg, N.Y. Age: 58. Culinary training: 1975 graduate of the Culinary Institute of America in New York and 40 years in the food service industry. Preferred cuisine: Classical French. Would love to cook for: President Obama. Have served: June Lockart, Chuck Connors, Hal Linden, Donnie and Marie Osmond. Favorite cooking method: I’m a fan of the slow-cook braising method. I think you can take what people would consider a lesser grade or cut of meat and turn it into an absolutely de- lightful product. Biggest surprise in the kitchen: An unannounced visit by Prime Minister Nouri al-Maliki of Iraq and an entourage of about 25 to the Rochester Golf & Country Club where I worked. I cooked with a random assortment of what we had in the kitchen and it was quite an accomplishment for Prime Minister al-Maliki to leave satisfied. He even took several of the pumpkin cheesecakes with him. Favorite appliance: The emersion blender (or chef’s wand). It’s submersible and you can puree or process right in the pot. Proud of: Preparing meals for eight years at the Rochester Golf and Country Club. Who wears the apron at home: My wife does most of the cooking but I do it for the holidays. The next course: I’d like to teach or be a mentor. Noble Masi (Culinary Institute of America) was my mentor. He took me under his wing and was a significant influence in my career choice and early development.


Experience Rochester 2012 23


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