Cooking Advice from Chef Floyd Cardoz

Floyd Cardoz

Chef Floyd Cardoz loves cooking with fresh, seasonal ingredients - especially from his garden!

Long before he was a Top Chef Masters winner, Chef Floyd Cardoz was a fan favorite of mine. In addition to creating the tasty Tabla dishes for FreshDirect (his favorite’s the Tabla Banana-Leaf Wrapped Salmon), Floyd is a father based in Verona, NJ who loves to garden and cook for his family.

I was excited to have the opportunity to chat with him about what he learned from winning Top Chef Masters and his cooking advice for both parents and those who say they don’t know how to cook.

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Floyd Cardoz’s Watermelon Salad

Watermelon Salad

Floyd Cardoz's Watermelon Salad is a perfect salad for summer!

Were you as happy as we were when Floyd Cardoz won Top Chef Masters? We were ecstatic when the chef behind our Tabla meals became the Season 3 winner.

So to celebrate National Watermelon Day (today!), he sent us this fresh, vibrant watermelon salad recipe to share with you! This salad pairs especially well with Chef Cardoz’s Spicy Black Pepper Shrimp.

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Pick & Pair Luscious Spring Cheeses

When you’re a cheese wiz — like our cheese and specialty foods buyer, Ken Blanchette — late spring and early summer mean a delicious seasonal flavor shift for many fresh cheeses.

But you don’t have to be an expert to get excited about fresh spring cheeses!

Ken Blanchette, Cheese & Specialty Foods Buyer

Ken Blanchette, Cheese & Specialty Foods Buyer

Read on to learn about Ken’s early-summer cheese favorites (both local treats and imports), score two affordable wines for perfect spring-cheese pairings and learn a little more about why eating seasonal cheese is so exciting….

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Behind the Scenes: New FreshDirect Frozen Entrees

Last fall, we launched a truly unique new line of meals: FreshDirect Frozen Entrées.

Chef Tina Bourbeau

Chef Tina Bourbeau

FreshDirect’s Chef Tina Bourbeau designed these meals using a variety of impressive ingredients (seriously: when’s the last time you saw chanterelle mushrooms, Romanesco cauliflower or crème fraîche in a frozen meal?), and they’ve been so popular, we had to launch five new Frozen Entrées this month.

I took a few minutes to quiz Chef Bourbeau about the Frozen Entrées and find out what’s so special about them.

Q: Clearly, what you’re cooking isn’t what people generally think of when they picture “frozen meals.” What do you do to make them taste so fresh?

Chef Bourbeau: It’s the choice of ingredients we use and the quality of those ingredients. Honestly, the stuff we use is more expensive than what other people are using in their frozen meals, and it’s just better. I mean, it’s not like we invented frozen food. We’re just making it better than everyone else….

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Build the Perfect Cheese Board: Five Fast Tips

A cheese board can be a easy — and impressive — entertaining option for parties, but there are a few pitfalls on the path to glory.

To smooth the path to success, we got the lowdown on party dos (and don’ts!) from our own super-savvy specialty foods expert, Ken Blanchette.

Ewephoria Gouda, Great Hill Blue Cheese & Brie de Nangis

Ewephoria Gouda, Great Hill Blue Cheese & Brie de Nangis

After a successful career in specialty foods manufacturing, Ken brought his know-how to FreshDirect, where he oversees our selection of deli items, specialty products and artisanal cheeses, traveling the world to discover the most delectable goodies from near and far. (Can’t say we’re not jealous!)

Here are Ken’s top tips for showing off a tempting selection of cheeses at your next party….

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