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Chef Q&A: Annie Feinman
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Annie Feinman
Kristen Poppenhouse / Eagle staff
Annie Feinman has been the owner/chef of The Chefs’ Express since it opened two years ago.
Restaurant: The Chefs’ Express, 176 Royal Palm Drive; 393-2433
Title: Owner/chef
Years at current restaurant: Opened two years ago
Where did you do your training?
My home.
What was your first restaurant job?
At the Marco Beach (Ocean Resort) hotel in the 1970s.
How long have you been a chef?
I’ve been cooking for 35 years.
Where do you eat out on the island?
We like Sushi Blues (& Steaks) for sushi and Old Marco Pub (& Restaurant).
Do you cook at home? If so, what do you cook for your family?
Kristen Poppenhouse / Eagle staff
One choice at The Chefs’ Express is the chicken salad croissant served with chips and a chef’s treat.
No. We’re open seven days a week and I take three days off a year.
What’s your favorite meal?
Breakfast.
What’s your specialty? Why?
Soups because they’re homemade and the cream bases are not low fat, and adding heavy whipping cream, sherry and fresh vegetables. You can taste the difference. We tend to do everything homemade. I make my own homemade jam with whole berries, etc. I also make my own syrups. The crab cakes benedict are out of the ordinary for this area. There are five or six different soups every day and breakfast and dinner specials.
What’s your favorite ingredient?
A multitude of things. Sherry, whipping cream and thyme.
What’s your restaurant’s biggest challenge?
Staffing. We have great employees but trying to get additional employees for this time of year and then staffing when it slows down.
What’s your most popular dish?
Crunchy Delight — multigrain bread dipped in egg wash with butternut and cinnamon, pressed into cornflakes and almonds, grilled and then topped with fresh strawberries and bananas and served with homemade syrup.
What is it that you like the most about your profession?
Pleasing people.
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