#chef toby

Buñuelos Navideños – Geek Eats Recipe

Mr. DAPs Making Buñuelos Navideños with Chef Toby at the Disneyland Resort for Three Kings Day

  The Disneyland Resort is celebrating Three Kings Day from January 2-6, 2015. There are quite a few different food offerings (as can be read about here) one of which is the Buñuelos Navideños. I was able to learn how to make this festive treat from Chef Toby of the Disneyland Resort.

Not only did Chef…

We asked the Chefs what their favorite fruits were and here's what they had to say:

Chef Toby: Apples

Chef Fred: Melons, Cantaloupe in particular

Chef Peter: Fresh figs, but not from the US.” (He probably means freshly picked off the trees in Greece knowing Peter!)

Chef Joann: Blackberries

Chef Justin: Watermelon and Apples

Above: Chef Toby checking on a batch of fresh local "LOBSTAH" from Gloucester that he was cooking to perfection on a hot night in July - over 90 degrees HOT.  

We were hosting over 725 college & university dining professionals from around the country and serving them a traditional New England Clambake on the academic quad here at Tufts. Even though it was steaming hot, it was fun, and our guests were very satisfied with their "LOBSTAH"! 

If you can't stand the heat...get out of the kitchen!

If you’ve ever watched Gordon Ramsay’s hit reality show, Hell’s Kitchen, you probably think he’s an over-the-top monster. There’s no way real-life chefs are like that, right? Unfortunately, wrong. Our very own Chef Fred and Chef Toby have personally worked under chefs like Gordon Ramsay—and liked it! Both saw their time under hellish chefs as unparalleled learning experiences, a time in which they were forced to constantly rise to the challenge. Chef Fred remembers, “He was a hard guy and the business was hard, if you couldn’t handle him, you couldn’t handle working in the field.”

"You have to make food fun, tasty, and interesting."

For Chef Toby, all paths have led to food, whether it was catering as a side job in college or managing a small coffee shop after attending culinary school. 

Here’s more on a chef with a true appetite for food and life:

What’s something people wouldn’t know when they meet you? I recently became a US citizen. I’m actually from England. (He has no accent!)

Favorite food? Ribs

Favorite thing to cook/bake? Braised dishes

Best thing about working with Tufts Dining? It’s interesting, enjoyable, and allows me to have a life outside of work versus working crazy hours in a restaurant.

We hear you love eating weird things, what are some of the weirdest things you’ve ever eaten? I once ate a dish at a sushi bar in Tokyo in which the shrimp were still alive! I’ve also tried sheep brains, they’re like fluffy clouds of meat.

Best memory while working with Tufts Dining? In catering, I’ve had the opportunity to feed Michael Pollan and Dan Barber—both liked my food. Dan Barber even commented specifically on a dish I cooked, that was pretty cool!