Beginning Wednesday July 8, I’ll be the demonstration Chef at Community Farmer’s Markets in New York City and the Hudson Valley. I’ll keep you posted with dates and will post recipes after each demo. If you are in Croton-on-Hudson tomorrow, I’ll be cooking and handing out samples from 4-6pm. Stop by if you are in the neighborhood! Oh, and here’s my press release:
A trade name of Zeltsman Associates, Inc.
It’s fair to say that cooking was in the stars for Emily Peterson. As a child, when her friends were playing dolls or dress up she was creating the menu for her imaginary restaurant. “I’ve been cooking since I could see over the stove,” she says. But as an adult when Peterson had graduated college with a degree in art and another in education, the little girl who won Best in Show for her peanut butter pockets in the fourth grade and cherished her whisk and spatula like most children do dolls and teddy bears found herself counting down the hours at a desk job.
“I just always took cooking for granted,” says Peterson who grew up on the East End of Long Island surrounded by good cooks and home-grown food. Peterson’s father was a commercial fisherman and he and her mother raised chickens rabbits and honeybees as well as a bountiful vegetable garden for the family. “When I got stuck working behind a desk, I had a lot of time to think about what I really wanted to do with my life.”
The inevitable epiphany happened just before Peterson’s 29th birthday, while she was daydreaming over a pot of chicken broth after another miserable day in the office. She stirred the broth slowly and decided then and there that she would go to cooking school. “I remember thinking, if nothing else I won’t starve,” she recalls. When she explained her decision to her husband he was anything but surprised, “It was like he and all of my friends were just waiting for me to come to the obvious conclusion.”
After that, things changed quickly for Peterson. She enrolled at the Institute of Culinary Education and attended her first class on her 29th birthday. This spring Peterson graduated ICE and is finishing up her externship at the Cleaver Company and Green Table Restaurant in Chelsea Market where her cooking philosophy was nurtured. “From Mary Cleaver, I learned that it is possible to use locally and sustainably raised food and still make a profit as a restaurant and that it’s affordable for a home kitchen too,” says Peterson who believes in seasonal eating and supports local growers as much as possible. “Eating is the most fundamental thing people do besides breathing,” she says. “Why wouldn’t you care where your food comes from?”
Now that Peterson is the Community Markets Chef, she will be sharing her culinary knowledge and passion for local food with farmers market shoppers in Westchester and Rockland Counties as well as throughout the New York metro area. Gleaning whatever looks the freshest at each market, Peterson will demonstrate how to make healthy and affordable family meals using fresh and local ingredients. She’ll also offer cooking advice and tips on how to economize on pantry ingredients and save money.
17 WESTVIEW AVENUE OSSINING, NEW YORK 10562
(914 ) 923 – 4837 fax (914) 923 – 4912