Peter Glatz

I’m currently reading Daniel Boulud’s Letters To A Young Chef, a manual written to help neophyte chefs understand what it takes to succeed in this tough profession. Daniel Boulud is one of the world’s most celebrated chefs and restaurateurs. The book was recommended to me by Boulud’s protégé, Gavin Kaysen, who is currently my boss. […]

During the Vietnam War, the CIA ran a clandestine sideshow in Laos. Known as the Secret War, it was the largest CIA operation in history. The CIA built an air base in the mountains of Laos from which it could launch military attacks. This base was so secret that not even Congress was aware of […]

My earliest grilling memory dates back to Brat Day, an annual summer tradition in the neighborhood where I grew up. Once a year my dad and I would drive to Sheboygan, nearly 150 miles away, to bring back coolers full of Sheboygan bratwurst for the neighborhood. This was back in the 60s when regional specialty […]

It’s been fiercely hot here the last few days, and when the sun bears down on the metal roof of the school bus that we call home, the temperature inside often tops 100 degrees. On days like these, I try to minimize putting any more heat into the bus while making dinner. These cold Asian-inspired […]

I’ve always dreamed of opening up my own restaurant. The problem is, I’ve never liked running a business. I loved being a dentist, but I hated being a business owner. In my second career as a chef, I’ve loved the restaurant work, but I acknowledge that I’d suck at being a restaurant owner. The kind […]

My last two columns on home fermentation triggered a surprising number of email questions from readers. In today’s column, I’ll address the three most commonly asked questions and pass on a couple new recipes. How can I tell if it’s safe to eat? Fermentation is one of the oldest methods of food preservation. It’s very […]

Lacto-fermentation is an age-old process where beneficial “friendly” bacteria, known as lactic acid bacteria (LAB for short), transform vegetables into more nutritious and complex flavored foods with an extended shelf life. These microorganisms break down complex molecules into simpler, more digestible substances, increasing the bioavailability of vitamins, minerals and enzymes. Food that has been fermented […]

The COVID-19 has been a major wake-up call. It’s made us realize how vulnerable we are. The Spanish Flu pandemic was a hundred years ago. In all the years hence, the advances in modern medicine and pharmacology haven’t been able to prevent over 3 million COVID deaths worldwide. This pandemic should be motivating us to […]

In 2013, three chefs from Chicago’s acclaimed Alinea Group went on an R&D trip to Spain in pursuit of inspiration for upcoming menus. In San Sebastian, the culinary capital of Spain’s Basque region, their tour guides were the head chefs of restaurants Mugaritz and Arzak. The five members of this entourage were all superstars of […]