An Interview with Peter F. Vossenberg M.Ed., CEC, CFBE, CHE, CHEP, Certified Sommelier
What is your present employment and tell us a little bit about it?
Chef Instructor at Le Cordon Bleu College of Culinary Arts Orlando
In my eight years of teaching I have taught Culinary Foundations 2 and 3, Catering and Buffet, Contemporary Cuisine, College Algebra, Food and Beverage Cost Control, Hospitality and Supervision, Wine and Beverage and Restaurant Rotation.
Awards and Affiliations
- Certified Executive Chef (CEC); M.Ed.
- Certified Food and Beverage Executive (CFBE)
- Certified Hospitality Educator(CHE)
- Certified Sommelier
- ServSafe Certified Trainer in sanitation and alcohol
- Certified Food Safety Trainer for “NEHA”
- Member of the American Culinary Federation (ACF)
- ACF Proctor for written testing
- Member Chaîne des Rôtisseurs
- Member of Les Amis d’ Escoffier Society
- Member of the Society of Wine Educators
- Member of the American Legion
- Educator of the Year 2004 Orlando Culinary Academy
- Educator of the Quarter 2005 Orlando Culinary Academy
Did you attend a culinary school?
Culinary Institute of America
Who were your “mentor” chefs and how did they impact your career?
Joseph Amendola- “Mr. A” impacted my career from 1985 until his passing in 2008. He taught me many things about our profession the most important would be to be a career learner and to be professional and respectful at all times. “Mr. A” also instilled in me to protect our profession by teaching and inspiring others on becoming chefs.
Louis Szathmary- “Chef Louis” was a guiding force early in my career. “The knowledge one can get from a book goes past the pages within the book.” Chef Louis collected thousands of cookbooks and also wrote many too. Gaining and sharing of knowledge was his legacy and inspiration to me.
Henry Haller- taught me that, “Cooking for Presidents, Kings and Queens of the world is a wonderful thing. Cooking for my family and friends is what I live for.” Take time for family and friends.
What type of cuisine do you like to cook the most?
What type of cuisine challenges you the most?
What is your favorite culinary television show – past or present?
What or who inspires your culinary creativity?
The guests I am cooking for and the “Oh My!’ reaction to what I am serving them.
Do you have a favorite cookbook and what is it?
“The Joy of Cooking”
The name says it all!
Do you remember the first dish you ever made – and who did you make it for?
Scramble eggs and toast. More like eggs with shells and burnt bread! I did not like what my Mom made for dinner. BIG MISTAKE! Very inspirational!!
What ingredient(s) could you not live without?
Smoked Bacon, garlic, basil, truffle salt, smoked paprika and wine
What is your favorite dish to cook for kids?
Who was the most important person you ever cooked for?
Over the years I have cook with Jacques Pippin, Julia Child, Danny Kaye, and James Beard. Cooked for President Regan at the White House on his birthday with Henry Haller and Roland Mesnier.
Or who made you the most nervous?
My Mom and Dad!
Who is your culinary hero/heroine?
My wife Kathleen! She has so much culinary knowledge and skill that it’s hard to believe she was accountant before seeing the light and becoming a chef.
What was your worst disaster in the kitchen and how did you turn it around?
I was the chef at Amundson-Scott South Pole Station, Antarctica in 1986. My first time cooking for everyone was great. My first time baking bread was “CATASTROPHE!” I forgot to adjust my leavening agent to include two miles (10,000 feet) above sea level. My dough was bubbling over the bowl on to the counter and floor. I had to throw the whole bowl outside in -36 degrees to stop it from taking over the whole station! So I practiced cakes and breads in small batches all night long. Thank goodness it was 24 hours of sunlight :o)
What was your best day ever in your culinary career?
Actually every day is pretty special. There is nothing more pleasing then when your children say “Good job Dad I liked that!”
What do you think is “the next big trend” in food?
Hopefully its FAMILY MEALS!
What advice do you have for new culinarians and chefs entering the field?
Be Patient. Be a Career Learner. Be Professional and Respectful. Family First.
SEMPRE AVANTI! (Always Forward)