ChefTalk.com › Pete's profile
||Fond du Lac, WI
|Forum Post Count:
||6 hours, 16 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
Minimum food charge for banquet/party function
Pete posted in this thread in Professional Chefs Yesterday at 2:10 pm | 10 replies | 88 views
Pete posted in this thread in Food & Cooking Yesterday at 8:43 am | 2 replies | 31 views
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 | 163 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 | 182 views
Does Saffron Go Bad? cooking ideas....
Pete posted in this thread in Food & Cooking 2/14/15 at 3:13pm | 35 replies | 341 views
Pan Fried Steak - Need advice!
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