Peter Martin

By nicko, Mar 9, 2010 | |
  1. 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.

    In addition to writing for ChefTalk Peter helps moderate the forum boards, has written his own blog, OnceaChef, and has been featured on Today.com.




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