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ChefTalk.com › Articles › Peter Martin

Peter Martin

175x400px-LM-24450977_Mint-Julep-1343.jpgI got my start in the restaurant business at the ripe old age of 8 years old. My parents owned a restaurant over which we lived. Oftentimes, if a dishwasher quit, I was drafted into service, at the last minute and during summer vacation I wasn't allowed to go out and play until after I bussed tables for lunch service, all for high wage of $.25 per hour!; Later in life, I tried to avoid the call of the kitchen, bouncing around from college to college and from major to major. Finally, after giving in to the call, I enrolled in New England Culinary Institute in Montpelier, VT. I consider culinary school to be the start of my "professional" career, though I already had years of experience, working in various aspects of the restaurant business, both in the Front of the House and in the kitchen. From culinary school, I traveled around the US, working in cities such as New Orleans, Atlanta, and Chicago. My most recent move has taken me from the hectic pace of urban life to a more bucolic existence in rural Southeastern Wisconsin, where I spend much of my free time searching out the best local food products available, from handcrafted beers and cheese to organically raised produce and meats. My wife and I have also belonged to numerous CSA's exploring what the various farmers have to offer.




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Articles

 

 

Cookbook Reviews

  • Red Sage : Contemporary Western Cuisine
  • Kitchen Confidential
  • Keeping Food Fresh-Old World Techniques and Recipes
  • The Ultimate Beer Lover's Cookbook
  • America's Great Delis Recipes and Traditions from Coast to Coast
  • Mexican Everyday
  • La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking
  • The Atlas of American Artisan Cheese
  • A Taste Of The Marche
  • Mastering the Craft of Smoking Food
  • Charcuterie: The Craft of Salting, Smoking, and Curing
  • Chef Robért Presents Romantic Dinners for Two
  • Wood Fired Cooking
  • Grilling for All Seasons
  • North Atlantic Seafood: A Comprehensive Guide with Recipes
  • A Taste of Heaven
  • The Good Stuff Cookbook
  • Wild Flavors
  • Mr Boston Summer Cocktails
  • Famer's Markets of the Heartland
  • Brother Jimmy's BBQ
  • Enlightened Soups
  • Tacos, Tortas, and Tamales
  • Back of the House: The Secret Life of a Restaurant
  • The Tea Enthusiast's Handbook
  • The Prophets of Smoked Meat
  • The Book of Yogurt: An International Collection of Recipes
  • The German Kitchen
  •  Cooking Up a Business
  •  Fresh Happy Tasty by Coxwell, Jane. (William Morrow Cookbooks,2013) [Hardcover]
  •  New Orleans Classic Cocktails (Classics)
  •  In a While, Crocodile: New Orleans Slow Cooker Recipes
  •  The Complete Guide to Northern Gulf Seafood

Product & Other Reviews Reviews

  • Swiss Diamond 6428 11-Inch Nonstick Cast-Aluminum Fry Pan
  • Nesco FD-1018 Gardenmaster Food Dehydrator
  • Breville Je98xl Juice Fountain Plus Juicer
  • Planet Barbecue Spice Pastes and Rubs
  • Harsch Gairtopf 10L Fermentation Crock
  •  Cuisipro Donvier Electronic Yogurt Maker
  •  New England Culinary Institute


 

 

 

 

 

 

 

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ChefTalk.com › Articles › Peter Martin