Chef of the Month- September 2012
Frank Peters
Years in a Kitchen: 21
Training: Started at 14 washing dishes in a Pennsylvania diner, worked his way up and learned as he went.
Current Position: Catering Works, Raleigh, NC – Executive Chef
Previously Worked At: Glenwood Grill, Twisted Fork as Sous Chef and at Bogart's, Raleigh, NC as Exec. Chef.
Fare: High end comfort food, and eclectic global catering from box lunches to elegant dinners, serving about 50,000 meals/year.
Signature Style: Coffee braised beef short ribs and cocoa pulled pork.
Signature Dishes: Chicken Fresca and Tilapia a la’ Anna.
Proudest Accomplishment: "What I do everyday, my children and family, and my excellent staff at Catering Works. Also sharing my culinary knowledge, gained throughout my career to help others further their careers."
Biggest Challenge as a Chef: "Balancing a demanding work schedule and home life with three children and my wife."
Awards: 2009 Best Overall Iron Chef Chocolate Competition and People's Choice Award at the Epicurious Vino Challenge at the Hinnant Family Vineyards, also many honors from the A Toast to the Triangle Events over the years.
Advice to Others in Foodservice: "Stay true to your passion and don't be afraid to step outside of the box to try something different. Never take anything for granted."
Family: Wife of 6 years Kristen, and 3 kids, Maxim, Ava, and Zachary
Interests: Traveling, watching movies, and playing with his kids.