World to Table

Whenever Cedric comes by my apartment, he naturally gravitates up to the roof. Whether it’s for the launch of World to Table, to stargaze with his NASA-grade telescope, or to throw his own French techno and champagne-fueled birthday party, he just knows how to have fun.

Besides his long list of culinary accomplishments, which includes serving as the private chef to the Prime Minister of France and heading the kitchen at the Peacock Alley in the Waldorf=Astoria, he is also an avid globetrotter. No stranger to Asian flavor profiles and ingredients, he has traveled to Vietnam, Singapore, Thailand, and Hong Kong on culinary trips.

So, when a box filled with jars of WorldFoods sauce arrived at my doorstep, I pulled out the tabletop grills, set up the tables upstairs and gave Cedric a call. A rooftop cooking session was in order!

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When it comes to cooking (and eating), I am a big fan of the one-pot meal. From my mother’s “famous” tomato ox-tail stew to made-from-scratch chicken soup, there’s something about throwing a bunch of fresh ingredients into a pot, stirring them around, and inhaling that steady flow of aromatic steam that is extremely satisfying. It’s how I imagined cooking would be when I used to play house with my sister, and as I’ve grown older, I’ve discovered the joy of only cleaning one pot after dinner.

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