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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.


In addition to writing for ChefTalk Peter helps moderate the forum boards, has written his own blog, OnceaChef, and has been featured on Today.com.

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





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
  •  Garde Manger


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
  •  MasterCook V14
  •  Pop Up Grill Barbecue portable télescopique 280 mm 













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ChefTalk.com › Articles › Peter Martin