ChefTalk.com › Pete's profile
||Fond du Lac, WI
|Forum Post Count:
||2 hours, 36 minutes ago
||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
So, What are You Fermenting???
Pete posted in this thread in Food & Cooking Today at 10:17 am | 7 replies | 82 views
What are some good usages for cabbage?
Pete posted in this thread in Food & Cooking 9/15/14 at 1:13pm | 6 replies | 54 views
How often do I turn meat when braising?
Pete posted in this thread in Food & Cooking 9/6/14 at 12:03pm | 16 replies | 158 views
Hello from Portugal
Pete posted in this thread in New User Introductions 9/4/14 at 9:38am | 4 replies | 29 views
Stepping away from the culinary industry....for good...BUT!!
Pete posted in this thread in Professional Chefs 9/2/14 at 7:30pm | 13 replies | 271 views
Keeping cleaned uncooked crabs
Pete posted in this thread in Food & Cooking 9/2/14 at 1:03pm | 8 replies | 94 views
Canning and pickling salt
Pete posted in this thread in Food & Cooking 9/2/14 at 12:58pm | 8 replies | 62 views
Everybody is a chef in now days
Pete posted in this thread in Professional Chefs 9/2/14 at 12:49pm | 9 replies | 322 views
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