The Foodie Report
Ruminations on food, cooking in and eating out in our area.

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Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Tuesday, April 08, 2008

new job for Mrs. De Cavel

Annette Pfund-de Cavel has become a Catering Account Executive at the Hilton Cincinnati Netherland Plaza “I’m basically going back to where I started,” she said. “Back to the hotel business—that’s what I’ve been trained in.” She’ll be planning and executing a variety of catered events at the hotel. She worked previously at the Netherland Plaza when it was the Omni, before she began working with her husband Jean-Robert de Cavel as manager of Jean-Robert at Pigall’s. And no, it has nothing to do with her marriage, she says, or with whether the Jean-Robert restaurants are doing well.


at 12:40 PM Anonymous A. Nonymous said...

Jean-Robert is so overstretched with his many food mills that his Wife had to go and get another job. With a company that competes for catering business with his own venture at the Newport Aquarium no less, as well as competing with Pigall's for fine dining customers (via Orchids, which is one of the three finest restaurants in town). Wow, truly stunning.

at 3:00 PM Anonymous Anonymous said...

think again.

at 9:57 PM Anonymous Anonymous said...

I agree with poster one. That's pretty peculiar.

at 12:59 AM Anonymous Anonymous said...

OMG! why would JR's Wife be working for the competition? Really, there is clearly something going on here.

at 5:53 AM Anonymous Anonymous said...

Or just maybe his closest advisor simply adds more value and perspective to him when she views the business from the outside -- as she did the for first three years after Pigall's opened.

at 9:54 AM Anonymous In The Know said...

.....Or maybe the Wade's forced her out as Business Manager for the operation.

The Puppet Master pulls the strings yet again.

at 1:33 PM Anonymous kelly said...

or maybe she just wants her own job and own life.

all i'm saying is that if i worked AND lived with my husband we would probably strangle each other.

so i can't imagine what it would be like to spend 24 hours a day with someone for the last 5 years.

i don't care how much you love someone.

even mother's who adore their children want time away from them sometimes.

i applaud her for heading it off at the pass before it actually did become a problem for their marriage.

at 7:35 PM Anonymous Anonymous said...

Jean Robert and the Wade's (mostly the Wade's) sank a ton of money into rehabbing the Pigall's on 4th St. Yes, they've opened up a slew of other restaurants too, but in this crappy economy I'm sure that expensive French restaurants(and even moderately priced ones) are feeling the pinch. Honestly, my guess is that Jean Robert is not exactly raking in the cash. Most of the money goes right back into the restaurant. He even said in an interview in the Enquirer last year that he's not a rich chef. Whatever the reason, Annette is a lovely person and I wish her well.

at 9:02 AM Anonymous Anonymous said...

A healthy dose of understanding from outside the walls is always helpful, a different perspective if you will. Annette is a very capable person and I think working in different businesses makes a relationship a lot easier to manage.

I'm sure she will bring good things to the NH - it needs some help.

I don't know whether Orchids deserves a title of one of the three best - but I hope it gets there, truly a beautiful setting.

at 9:58 AM Anonymous Mary D. said...

"I don't know whether Orchids deserves a title of one of the three best - but I hope it gets there, truly a beautiful setting."

You obviously have not eaten there. Exceptional cuisine, outstanding service, a truly great wine list and the atmosphere to boot.

at 11:48 AM Anonymous Anonymous said...

It is possible that JR's wife wanted out of the restaurant business and back in hotel. Either way, his restaurants are flourishing and he is doing what he loves right now, it may be better for her in the long run to have a fresh perspective!

at 2:18 PM Anonymous Anonymous said...

To Anoymous 9:02am - have you even been to the Hilton or Orchids lately? Both are AAA Four-Diamond award-winners along with numerous other awards & accolades. Polly Campbell doesn't just give out five stars to any restaurant - and Orchids has a current five star rating from her.

To say that the hotel "needs help" - what does that even mean? The Hilton offers some of the best service in the industry and has the service awards to prove it! Of course Annette will bring good things to the hotel - that's why they hired her!

at 8:41 AM Blogger vudutu said...

Annette, pay no attention to the anon behind the curtain, I have not seen you in years but I wish you the the best, good luck. You and JR are a local treasure. There is no way to measure the positive impact you have both had on eating Cincinnati, I can't imagine the scene without you.

at 1:22 PM Anonymous Anonymous said...

Dining in downtown Cincinnati will become more and more subject to Darwin's theory of evolution, Survival of the Fittest.Too many restaurants,too few diners.The competent will survive, and that may mean that some operators must evolve their concepts,or die,no one is immune.All glory is fleeting!

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