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Chef Peter's Chronicles

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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

Waukesha County
Technical College

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

I started the convention with a certification seminar by Brad
Barnes, CMC followed by the UMAMI, the Fifth Taste
presentation before lunch. The Nestle sponsored event with
Michel A. Escoffier, the great-grandson of Auguste Escoffier, the
"Chef of Kings and King of Chefs". His extensive world travels
has made him increasingly aware of the culinary legacy left by his
great-grandfather who wrote the "Guide Culinaire".
General Session Patrick O’Connell keynote speaker
The owner and chef of the award-winning Inn at Little
Washington, Patrick O'Connell, presented his innovative
approach to American regional cooking, emphasizing the use of
fresh local ingredients in refined versions of favorite American
dishes.
The evening finished with the Ice breaker reception and the Blues
Brothers.