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10 OF THE BEST Chef Peter Laufer, Executive Chef, The Willard Intercontinental Washington D.C.

By: Sharon Hirschowitz

Peter Laufer, Executive ChefChef Laufer has chosen 10 of his favorite things as head of The Willard Intercontinental’s diverse culinary programs, including the award-winning French bistro, Café du Parc. He draws on both challenging and inspiring moments in his culinary career as Executive Banquet Chef at the InterContinental Miami, and Executive Chef at Sandals Montego Bay, Jamaica, onboard Norwegian Cruise Lines, and the Royal Sonesta Hotel Houston.

BEST PROFESSION

Chef – you can find work around the globe, exploring new places, gaining local culinary knowledge, and meeting great people

BEST TEAM PHILOSOPHY

Working alongside my stellar culinary team encourages me to learn more about different types of food cultures, which helps me constantly evolve my menu

BEST WORK PLACE

I enjoy that no day is the same and the hustle and bustle of the kitchen as it keeps me on my toes to progress and get better

BEST KIND OF CUSTOMER

The best kind of customers are those that provide honest feedback and let me know if things are not the way they expected to ensure they have the utmost dining experience

BEST MENTOR

Gerd Hertel, my corporate chef with Norwegian Cruise Line, showed me where my breaking point was and how to deal with extremely challenging situations, ultimately teaching me how to handle tough situations

BEST CONVENTION OVEN

The Rational 5 Senses Cooking System is top of the line and one of my favorite pieces of equipment. Anyone who has not cooked with one will be surprised with what this oven can do

BEST DESSERT

Mousse au chocolate – this seemingly simple dessert is suprisingly complex to make and is wonderful when executed properly

Cafe du Parc TerraceBEST LOCALLY SOURCED INGREDIENT

Any fresh produce that doesn’t sit for more than a day on a truck or in a warehouse

BEST GLOBAL INGREDIENT

Chocolate – its diversity is endless….

BEST TIME OF DAY IN THE KITCHEN

Early mornings before the craziness of the day starts and you walk through an empty, clean kitchen waiting to see what the day will bring