Chef Central Finds Its Niche

Ron Eisenberg opened in Paramus at a good time—in more ways than one.

“I’d been in retail my whole life, and I always liked housewares," The Woodcliff Lake resident said. "When we first opened [in 1999] was when the Food Network was coming out and celebrity chefs started happening, people like Emeril (Lagassi) and Bobby Flay. It seemed like the right time.”

Down the road, the store was also helped by the recession, which made dining out too expensive for many people. The answer? Cook at home.

Chef Central had found its niche.

Chef Central sells food items, as well as the tools with which to prepare them. Cooking and food is their specialty.

"By cooking yourself you can control what goes into [your meal]," Eisenberg said. "If you do it yourself, you’re in control.”

Chef Central has two locations: the 15,000 square-foot Paramus store, and a Hartsdale, N.Y., location. Both stores are about cooking and eating.

According to Eisenberg, people are now into making their own food and knowing where it comes from. Chef Central has become their go-to place for advice.

“The farm-to-table movement is great for us," Eisenberg said.

The location helps too, Eisenberg said.

“I knew the area, and this is where we shop, too," he said. "I wanted a high-volume store, a spot where we could make a big impact. We needed a great location, and Paramus was a great spot. We do a lot of volume, and we carry top-quality merchandise.”

Hillsdale resident Thea Day stops by to purchase balsamic vinaigrette and coffee.

“They have a big selection of quality products," she said. "This is one-stop shopping, especially for people into food and cooking.”

“You get everything you need here," said Gary Gagliardi of Hasbrouck Heights, who was visiting the store with his wife, Dorothy. "A toy store for foodies.”

Chef Central teaches cooking as well. Culinary Institute of America graduate and former food magazine editor Jim Edwards is the chef on-site, and he bases his one-week cooking camp for 11- to 17-year-olds on his CIA training.

“There was always a demo kitchen here,” Edwards said. “It was part of the concept to make us different. And they always had a chef before I came in 2002, but the emphasis was more on free demos and product-related things, not really cooking school. Things kind of changed, and they allowed me to do more in-depth classes.”

On their final day of the cooking camp, the students prepare a complete lunch for their parents.

“Kind of like their graduation,” said Ron Eisenberg with a smile.

“Working here," Edwards said, "surrounded by so many great products and knowledgeable people, even if you come in with your eyes closed and not much experience, some of it will rub off," 

Chef Central, 240 Route 17 North, (201) 576-0100, www.chefcentral.com