Introducing Chef Toby: The Adventurer
"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 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!
Do you cook a lot at home? Yes, I cook a lot for my family. I have two kids, so I enjoy creating dishes that they’ll have a fun, interactive experience with while eating. My wife and I try to stay away from mass produced items and cook as much as we can. Our kids (who are 7 and 5 years old) just learned what a McDonald’s is!
