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PeteModerator

Location:

Fond du Lac, WI

Forum Post Count:

4150

Join Date:

10/7/01

Last Online:

7 hours, 56 minutes ago

Culinary Experience

Professional Chef

About Me:

I 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.

Interests (Hobbies, favorite activities, etc.):

cooking, beer, photography, writing, creating digital art

Pete's Recent Activity

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Fermentation. Bread, yoghurt, sauerkraut, and about 1000 other things.
Pete posted in this thread in Food & Cooking Yesterday at 8:00 pm | 19 replies | 122 views
Does nutrition play a role when you're creating new dishes?
Pete posted in this thread in Professional Chefs Yesterday at 3:05 pm | 7 replies | 117 views
remember scampi is not a sauce,
Pete posted in this thread in Food & Cooking 3/1/15 at 4:13pm | 7 replies | 123 views
Minimum food charge for banquet/party function
Pete posted in this thread in Professional Chefs 2/28/15 at 2:10pm | 15 replies | 181 views
Holding spinach?
Pete posted in this thread in Food & Cooking 2/28/15 at 8:43am | 2 replies | 31 views
Leaving the Business: The Dark Side
written by Pete 2/25/15 at 6:53am
Fully congealed whites, completely liquid yoke - how did they make this egg in-shell?
Pete posted in this thread in Food & Cooking 2/20/15 at 8:24pm | 18 replies | 167 views
Leeks - what to do with them?
Pete posted in this thread in Food & Cooking 2/17/15 at 1:44pm | 15 replies | 135 views
Oil Smoke Points and Stovetop Popcorn
Pete posted in this thread in Food & Cooking 2/17/15 at 10:28am | 13 replies | 127 views
Warm potato salad
Pete posted in this thread in Professional Chefs 2/14/15 at 3:18pm | 11 replies | 190 views

 

Pete’s Photos

Profile Images
4 photos
1,468 views
Latest upload: Sep 3, 2014
Default
30 photos
6,759 views
Latest upload: Dec 6, 2011
Avatars
1 photo
273 views
Latest upload: Feb 20, 2010

Pete’s Embedded Photos

Pete's photos in Leaving the Business:  The Dark Side
1 photo
15 views
Latest upload: Feb 25, 2015
Pete's photos in Forgotten Christmas Candy - Divinity and Angel Food Candy
8 photos
250 views
Latest upload: Dec 14, 2014
Pete's photos in Cider-Autumn's Elixir
3 photos
183 views
Latest upload: Oct 5, 2014
Pete's photos in A Brief Tour of American Barbecue
5 photos
434 views
Latest upload: Aug 5, 2014
Pete's photos in August 2014 Challenge - Eggs
1 photo
35 views
Latest upload: Aug 1, 2014

Pete's Lists

3 Lists
Product Reviews by Pete 2 Kitchen Equipment
Last Updated 2/21/11
Books I own 1 Cookbooks
Last Updated 2/21/11
Cookbook Reviews by Pete 21 Cookbooks
Last Updated 5/31/10

ChefTalk.com › Pete's profile