Culinary Occasions
In the mid-1990s, Bob Sferra decided to turn a personal obsession with food and cooking into a career. He became a chef’s apprentice, helping renowned Cleveland chef Parker Bosley create the Cleveland Restaurant School. He went on to attend the Cooking School of the Ritz-Escoffier in Paris, won a scholarship to attend L’Ecole Lenotre in Plaisir, France, and earned a Grand Diploma in Pastry Arts from The French Culinary Institute in New York City. Returning to Cleveland, he became the Pastry Chef at the Inn at Turner’s Mill in Hudson,(sadly, now closed). After stints as Executive Chef at The Harp, an Irish Pub on Cleveland’s West Side and The Foundation House on the main campus of the Cleveland Clinic., and serving as Culinary Director for the Viking Store at Legacy Village, he decided to strike out on his own. In 2007, he launched Bob Sferra Culinary Occasions, offering private in-home and corporate dining events, catering services, culinary classes, event planning and culinary travel. He also brings his expertise to the role of Executive Chef and Consultant for Trevarrow, the Cleveland Wolf and Sub Zero Appliance Distributor.
When did you know you wanted to cook professionally?
Bob Sferra: I knew early on, possibly at the age of 11 or 12, as I watched my Mom, my Aunt and Uncle create the most incredible food for family gatherings. My relatives were so passionate about the preparation, and the buffet was as important as the holiday or event being observed. Also, at young age I was a fill-in dishwasher at my Uncle's Isaly Dairy and I loved to see the kitchen crew in action.
What is it that got you "hooked" on this crazy profession?
BS: I ate so well as a kid. My Mom used to make a full dinner from scratch 6 days a week and I used to love to experiment, asking my parents to let me try exotic ingredients and recipes. I have always loved to eat!
Of all the things you're doing now, what's your favorite part of the job, the moment when you're glad you do what you do?
BS: My favorite part of the job is teaching another [person] to create a dish, seeing someone "make the connection" and realizing that with a little guidance they can cook too!
Have you got one bit of advice for home cooks?
BS: Go to the local farmer's market or grocery and look around a bit before you decide to plan your next week's worth of meals. Cook with what is in season right now; the fresher the better.
5 great ingredients home cooks should keep on hand?
BS: Good quality olive oil-it goes a long way even as a drizzle or condiment to finish a dish
Chicken stock-this can bring life and new flavor to so many things from a braise to rice, risotto or a quick soup. Either make a batch and store it in small freezer containers or buy a nice quality brand at the store.
Sea salt and black peppercorns-Everything tastes better with a little bit of seasoning; always remember to season food. [Underseasoning} seems to be a crucial mistake, even in restaurants.
Garlic-it falls into the same category as salt and pepper. Garlic goes a long way as a seasoning for most savory dishes.
Good quality, whole, peeled plum tomatoes-These are a great staple to have around for a quick pasta sauce or soup ingredient. Also because I am Italian, plum tomatoes always seem to have a place in a dish.
3 kitchen tools/gadgets/accessories every home cook should have?
BS: Chef's knife-The heart and soul of a cook's kitchen to get through all of the chopping and dicing tasks; be prepared to spend a little bit of money for a good knife and treat the knife like a prized possession-keep it sharp and ready for duty.
Large, good quality wooden or bamboo cutting board as a companion piece for the above.
Food processor-the single most used tool in my kitchen with so many applications for savory and sweet preparations, including pasta, pastry and pizza doughs [which] are a breeze in the food processor.
It's your day off. What's your idea of the perfect meal to have at home?
BS: The perfect meal is a really great burger cooked out on the deck in my "old-fashioned" hardwood charcoal grill, on an Orlando Kaiser roll with cheddar cheese, mustard, a tomato slice from my garden and lots of pickle relish served with homemade fries!