I got his 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, Peter 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, he enrolled in New England Culinary Institute in Montpelier, VT. Peter considers culinary school to be the start of his "professional" career, though he 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, he traveled around the US, working in cities such as New Orleans, Atlanta, and Chicago. His most recent move has taken him from the hectic pace of urban life to a more bucolic existence in rural Southeastern Wisconsin, where he spends much of his free time searching out the best local food products available, from handcrafted beers and cheese to organically raised produce and meats. Peter and his wife also belong to one of the local CSA farms, for which he regularly contributes recipes for their weekly newsletter.






Pete's Full Profile Page (use this page to send Pete a Message) 

 

Articles

• A Guide to Substitutions for Herbs and Spices
• History And Descriptions Of Chilies
• Grilling the Perfect Steak
• Grilling the Perfect Steak - Part II-Cooking Your Steak
• Confessions of a "Sell-Out" Chef
• Cooking for a Tailgating Party
• Of Barley and Hops - Tasting and discovering beer
• Rum The Beverage with a Spirited History
• When is a Cobbler a Grunt?  Making Sense of American Fruit Desserts
• When Things Go Wrong: A Guide to Fixing Kitchen Disasters
• Making Sense of Food Thickeners - Part I
• How To Make Roux (Making Sense of Food Thickeners-Part II)
• How to Make Great Fried Chicken
• How to Grill a Turkey - Variation on a Thanksgiving Theme
• Maple Syrup - Spring's Golden Elixir
• Grilling 101 Part I Charcoal vs Gas Grills
• Grilling 101 Part II  The Basics
• Grilling 101  Part III  The Art of Barbecue and Indirect Grilling
• A Return to Taste
• How to Make a Rhubarb Pie
• Thanksgiving Libations
• Gingerbread:  The Sweetest Smell of Christmas
• Ramps-Heralds of Spring
• Stuffing-The Thanksgiving Side Dish
• A Warming Welcome
  
   

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