Concepts.
I am a passionate level 1 & 2 HACCP certified Executive Chef with over 25 years of culinary experience a vision of growing a professional team of Executive Chefs. I am recognized for innovative recipes and cost-effective kitchen management. I have a passion for cooking and an awareness of contemporary and innovative developments within the food and Hotel industry as well as the international standards.
As a Renowned Celebrity Chef, Prince Peterson has these qualities
Creativity is my Art
I likens cooking to both science and art working together simultaneously. There are fine tuned skills that I have acquired for inspired cooking, but my applications of these techniques what make impressive dishes. As one of best chefs I have allowed my personality and creativity to shine through in every dish that I create. Presentation is equally important in the world of dining, which is something that I have allowed my bold personality to take point on.
I have the Passion for what I am skilled in
To become an Executive chef requires a lot of hard work and determination. I had to work longer hours than other professions, because I had a deep rooted passion for the craft which was essential to my success. This desire pushed me to continue honing my skills and improving, seeking out new techniques and recipes to stay on top of ever-changing trends. A chef who lacks passion is not going to be very successful. From even the seemingly most mundane tasks of food preparation and creation, passion has to play an intricate role.
Peterson is Not A Lone Ranger Wolf
I compare this trait to any successful sports team in history. With every player on the team working together for the same goal, and doing our individual job the best we could, the team finds success. I use this same approach while working in the kitchen, even with its apparent hierarchy of talent and renown, I appreciate each role in the team and the importance of working well with each other. I am never alone in the kitchen. I always have aides and helpers aplenty from the very first day to the last. Every day I rubs elbows with prep cooks, chefs de partie, boulangers, potagers, sous chefs, executive sous chefs and more. My ability to work will all of this added assistance can made my rise to top tier success.
I have God’s Grace Under Fire
I know how crazy and hectic it can be to work in a busy restaurant but I have a cool head amid immense pressure which is my invaluable skill. While I might get overwhelmed, I always command the emotional aspects of a stressful work environment. I have Honed my techniques and have more confidence decreasing time in preparing ingredients and plating orders, allowing for less stress overall. I have found out that the stress and heat can get to me if I am an island out there by myself so I always get involved in the shared camaraderie of the workplace that is common to kitchen staff. These ties have help pull through particularly stressful experiences.
I am Humbled To Take Criticism
Especially as a new Executive chef, everyone is having an opinion about my food and not all of those opinions are good. Even the greatest chefs in the world have something to learn still, and this is accomplished through processing criticism. Peterson cannot shy away from what people have to say, and instead, I choose to turn it into something to learn from and modify in the future to be better. As Chefs Peterson is always changing recipes and techniques to accommodate constructive criticism that is founded. Peterson uses these instances as an opportunity to improve myself so that I can remain at the top of my game. Chef Peterson is ready and willing to change the style and delivery to accommodate the workplace and the diners that choose the Hotel or restaurant.
Peterson is Detail Oriented Chef
From the creation of a dish to the plating of the food, attention to detail is a critical component to me. There is a science to cooking, and if recipes aren’t closely tended to, they can easily go awry. Plating and presentation also requires me as a chef to be a bit of a perfectionist.
The smallest of details from garnish to a singular rogue hair present in food could ruin a perfect dish for someone. I takes note of the matters that require my undivided attention and ensure are tendered to the best of my abilities. As a Successful chefs I know how to focus. This does not go against the need for creativity and changing my style by any means. It does, however, mean that there is an undeniable importance to paying close attention to detail.
Peterson is Detail Oriented Chef
From the creation of a dish to the plating of the food, attention to detail is a critical component to me. There is a science to cooking, and if recipes aren’t closely tended to, they can easily go awry. Plating and presentation also requires me as a chef to be a bit of a perfectionist. The smallest of details from garnish to a singular rogue hair present in food could ruin a perfect dish for someone. I takes note of the matters that require my undivided attention and ensure are tendered to the best of my abilities. As a Successful chefs I know how to focus. This does not go against the need for creativity and changing my style by any means. It does, however, mean that there is an undeniable importance to paying close attention to detail.
Mwendwa is Graced with Endurance and Stamina
Being an Executive chef I work long hours often spanning from the middle of the morning through the late hours of the night, spending most of that time on my feet. This proves to be a challenge at times for even the most physically fit of chefs. However, this is something I am prepared for as well. I am able to cope with the long hours and in a fast paced environment. In higher volume hotels and restaurants. I am ready to spend upwards of 12 hours a day preparing food for patrons. This is a testament to the need for dexterity and endurance, as I spent this time largely using utensils, mixing ingredients, and moving.
Mwendwa is A Born Leader
As an Executive chef I have ingrained responsibilities to oversee the other Kitchen staff at all times and help to motivate them for the entire hotel or restaurant to be successful. Chef Peterson takes time to train struggling employees or helping to boost morale when their most stressful. Some chains of hotels or restaurants provide leadership training for Executive chefs so that they can oversee the management of the kitchen exclusively. Chef Mwendwa is organized and works to ensure that every facet of my kitchen is functioning at its maximum efficiency.
Prince Peterson has A Defined Palate
I compare tasting to studying the recipe used to create the dish. This requires a great deal of concentration to pick each piece out separately and discern notes that are faint. I have this experience or skill of discerning what is cooking in an oven based on the aroma in the environment, or detecting the slight addition of nutmeg to a dish of croquette potatoes. I have a natural gift for discerning flavours and ingredients in a good palate. Where many ingredients are used I opts for tastings to confirm the palatability of a meal.
I Aims At Cooking the Best All The Time
There is no great chef anywhere on the planet that does not seek to provide their best dishes each and every time they prepare something. From choosing the finest ingredients to the latest techniques, quality is king. I have commits myself to this high grade of expectation every time that I step foot in a kitchen. I never skimp on the quality of the food I prepare, even when mindful of budgetary limitations. This is where I utilizes my creativity to get the finest ingredients but present them in a way that does not press on the ceiling the financial overhead and still dazzles the guests.