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Chef Peter's Chronicles

Chef Peter - Who?
My Biography
My Blog
My other Blog
History
My Facebook
Contact the Chef

Edible Blogs
Afullbelly
Braiseonthego
Cheese Underground
Chez Pim
Chocolateandzucchini
EatingAsia
NRN Foodservice
Northwest Essentials
Obsessionwithfood
Phnomenon
RealThai
Shewhoeats
Spiceblog
S&P

       My Archives
2009 March/April
        January/February
2008 December
        November
        October
        September
        July
        May
        April
        March
        February
        January
2007 November
        July
        January
2006 December
2005 ACF Christmas
        The Chicago Theatre
        Mexico City
2004 The Grand Ole Opry
        Tuscany and Piemont
2003 James Beard House

Edition 3.2

On my book shelf
Amuse- Bouche
Art and Science of Culinary
Aquavit
Bouchon
Canon Ranch Cooks
Craft
Culinary Artistry
Cheese Making
Food in History
Fresh
Frieda's Fiestas
Good to Great
Gung Ho
Nobu
Omnivores Dilemma
Refined American Cuisine
Southern Table
Superbaby Food
Tastes from Texas
The French Laundry
The Perfectionist
The Professional Chef
The Skinny Bitch
The World of Caviar
Whale Done
Zen of Fish

Resources - All About
Beer
Coffee
Chefs Collaborative
eHotelier
Foodnetwork
Gourmania
Global Chefs

Kosher
Mezcal
Monterey Bay Aquarium
Porthole
What color is your parachute

May/June 2009

Check this out.
Chopt
Cuba Libre
Canon Ranch Spa
Highland Beef
Kohler Wisconsin
TravelWisconsin

Dish of the week

EAT

Journal Sentinel on Dining

Chef Peter appointed
Co chair person for the
March of Dimes Milwaukee
More to come...

Waukesha County
Technical College

Last call .........
Dreamdance on
UK Travel Channel.

This month I have reached another milestone. I have finished
and submitted the manuscript of my book; Omnivores Travel
is a compelling tale of a passionate chef and traveler, a
delectable smorgasbord of bizarre food experiences and
provocative cultural history. From a humble childhood
beginning in Germany, apprenticeship in a boutique hotel,
sailing around the world working on board luxury cruise lines,
taking on positions in Hong Kong, the Middle East, Germany
and the Caribbean, illustrating some wild experiences while
building a culinary career, becoming certified master chef, and
eventually taking on leadership roles with some of the most
reputable companies in the U.S. This book provides insight on
the current challenges and trends in the food service industry,
for the fellow cook, novice and traveler.
Coming in September - to a bookseller near you. Stay tuned for
more details.

Front Burner

WRA EXPO took place
here in Milwaukee again.

Visit the Wisconsin
Restaurant Association
web page

Visit the Prostart web page

And a few more touches..Ah well - here it comes...