ChefTalk.com › Pete's profile
||Fond du Lac, WI
|Forum Post Count:
||1 hour, 15 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
Anyone thought about selling their homemade dishes or pastry? Does it need any license?
Pete posted in this thread in Food & Cooking Today at 8:17 am | 7 replies | 118 views
time travel to food from childhood
Pete posted in this thread in Food & Cooking Today at 8:11 am | 14 replies | 140 views
Tea 101: A Beginner's Guide Part IV Oolong, Black and Pu-erh Teas
written by Pete Yesterday at 7:22 am
Costing Boffins, Please help!
Pete posted in this thread in Professional Chefs 4/22/15 at 11:40am | 6 replies | 72 views
Moving up too fast???
Pete posted in this thread in Professional Chefs 4/22/15 at 11:33am | 13 replies | 202 views
OMG what did I do :*( braised short ribs disaster
Pete posted in this thread in Food & Cooking 4/19/15 at 7:25am | 61 replies | 827 views
Rib Eye Steak
Pete posted in this thread in Food & Cooking 4/17/15 at 12:00pm | 37 replies | 384 views
Creme brulee probleme
Pete posted in this thread in Food & Cooking 4/15/15 at 10:35am | 17 replies | 180 views
Your "Mount Rushmore" of chefs?
Pete posted in this thread in Professional Chefs 4/13/15 at 3:18pm | 22 replies | 387 views
Small immersion blenders suitable for professional use?
Pete posted in this thread in Professional Chefs 4/10/15 at 10:27am | 9 replies | 239 views
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