Alexis...
Charlie, you are classically trained in culinary
arts and have worked with Alain Ducasse, Pe-
dro Subijana, and the Patina Group, to name a
few. How has your training prepared you for the
success that you have achieved with Schaffer?
CHARLIE ...
Each experience I have had profession-
ally has proven valuable in its own way,
but the commonality is absolutely the
attention to detail that has been in-
stilled in me. Whether it is the cook-
ing time and temperature of a butter
poached lobster, the coordination of sev-
eral cooks building the plates of a multi
course tasting menu, the organization
of the refrigerator or the accuracy of a
financial statement, the details matter.
Working in an environment that creates
the highest standards is the only way to
learn how to get the best out of yourself.