Chef Peter Lee

The book Kitchen Confidential came out in 2000 and the buzz was already circulating in the foodservice industry on what Anthony Bourdain wrote about the restaurant business. During that time I was living in the Bay Area and cooking in San Francisco. When I heard about it I was excited to pick up a copy […]

There is a lot of people who fall under the assumption that I got into cooking for fame and that is not the case. I started cooking professionally in the mid-’90s before the whole celebrity chef thing. I got into cooking from the request of my father, who is a chef and restauranteur, now retired. […]

In French mis en place means ” everything in its place” this is a term I learned in culinary school and working in professional kitchens. It refers as your set up required before executing service. Organization and arrangement are the life line of a professional cook. The mantra of work fast, work clean and work […]

Well, that all depends on the individual who is consuming the steak, right? After asking this question from varies people from a wide spectrum of background I concluded that the answer is, one, personal preference, two, the geographic upbringing of an individual, three, culture or ethnic background of that person and four, the quality of […]

Do you recall the first time you bite into a strawberry? The flavor profile of that strawberry is permanently imprinted in your taste bud. This all begins when you are a child as you consumed different food and its ingredients. You start recognizing the flavor of a single component that is working in synergy with […]