Chef Peter Schell
Chef Instructor, Culinary Arts
"Cooking is not always fun or easy, but it is the passion to create new things that drives a chef! Once the foundation of knowledge is created through schooling, and that passion is ignited by great Chef Instructors, then the sky's the limit for students who graduate!"
About
Chef Peter has been working in the food and beverage industry since he was 16 — in fact he’s only had food-related jobs and he loves this industry!
Peter is very well-rounded in the food and beverage industry, having held jobs in both the front and back of house in restaurants. Knowing how to bridge the gap between servers and chefs through great communication is something he excels at.
In his career, Chef Peter has worked as a dishwasher, prep cook, line cook, sous chef, catering chef, kitchen manager, restaurant manager, and corporate traveling trainer to help open new restaurants and train new staff. He’s also been a server and a bartender. All of this experience has made him into the chef he is today and he wouldn’t trade it for anything.
One of Peter’s passions is training and teaching. He loves to see people grow and learn, and believes that the feeling you get when someone improves because of your teaching is a one-of-a-kind feeling.
Honors, Awards & Affiliations
- ServSafe® Manager
Professional EXPERIENCE
- Sous Chef - The Garnish Cafe, San Marino, CA
- Hot Appetizer & Pizza Chef - Macaroni Grill, Cerritos, CA
- Lead Restaurant Trainer & Restaurant Manager (for kitchen and Front of House service) - Buffalo Wild Wings, Downey, CA
- Restaurant Manager (for kitchen and Front of House Service) - Black Angus Steakhouse, Whittier, CA
- Program Coordinator and Lead Chef Instructor - LIFT Enrichment Cooking Classes for Kids, Culver City, CA
Dish Examples
Multi Layered Lasagna With Bolognese Sauce
Lasagna BIG style! 12 layers of lasagna made with bolognese sauce, or meat sauce, fresh ricotta cheese mixture, and mozzarella cheese! Fresh herbs are also added to the layers of lasagna for fresh taste and smell!
Chicken Tagine With Preserved Lemons and Couscous
Chicken cooked in the North African tagine style! Cooked with preserved or salt-preserved lemons. Plated on a bed of couscous. Garnished with parsley and a little mint.
Education
- Associate of Arts in Culinary Skills & Restaurant Management, Le Cordon Bleu, Pasadena, CA
Special Interests
Drawing, reading, and sometimes video games.
