Antoinette Bruno: How did you get involved with Anne and curing meats at Star Provisions?
Todd Immel: The person doing charcuterie left, and Anne offered it to me. They had just started the charcuterie program; it used to be book room. We started dropping other things we were buying, and now we are doing it all.
AB: What are the most important ingredients in charcuterie?
TI: Salt, pepper, garlic, the meat, and fat.
AB: What is the key to good charcuterie?
TI: Technique. It’s a delicate balance, it’s all based on weights and formulas.
AB: What is the biggest challenge you face?
TI: Dealing with customers. I’m not just behind the scenes but talking with customers everyday. It used to be a challenge in the beginning, but I am getting used to it.
AB: What are you most proud of?
TI: The salumis. They are really really nice, it’s the perfect environment. No one else does it in the city like this.
AB: What would you be doing if you weren’t a chef?
TI: I don't know that I would do anything else.
AB: Where will we find you in five years?
TI: I want to have my own spot, to get back into cooking. I’d like Italian and Mediterranean influences, a casual place that could be a chef’s hang out.