ChefTalk.com › Pete's profile
||Fond du Lac, WI
|Forum Post Count:
||7 hours, 29 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
Old school vs. 'New' school chefs
Pete posted in this thread in Professional Chefs Today at 1:10 pm | 40 replies | 579 views
Seriously lets talk about food the way it is
Pete posted in this thread in Food & Cooking Today at 8:07 am | 12 replies | 139 views
Suggestions for pairing beer with food.
Pete posted in this thread in Pairing Food and Wine 11/17/14 at 8:17am | 4 replies | 88 views
question on a dressing
Pete posted in this thread in Food & Cooking 11/16/14 at 12:25pm | 4 replies | 65 views
How to deal with customers who bring in outside beverages?
Pete posted in this thread in Professional Chefs 11/14/14 at 8:21am | 15 replies | 309 views
Pete posted in this thread in Pastries & Baking 11/14/14 at 8:17am | 3 replies | 29 views
Homemade sauerkraut staying green - not white?
Pete posted in this thread in Food & Cooking 11/13/14 at 9:46am | 17 replies | 110 views
Increasing profitability, even the obvious things I might be missing.
Pete posted in this thread in Professional Chefs 11/12/14 at 10:34am | 21 replies | 352 views
Intro to an Outdoor Cook
Pete posted in this thread in New User Introductions 11/12/14 at 9:14am | 3 replies | 33 views
What should I cook for the first time as a private chef?
Pete posted in this thread in Professional Chefs 11/9/14 at 2:32pm | 11 replies | 247 views
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