Chef Angela Peters
Chef At Home in New York
I have been cooking in fine dining kitchens for almost 10 years, focusing mostly on new American, European, and coastal Mediterranean cuisines. Focusing on seasonal ingredients, classic cooking traditions, and precision of technique are the foundations of how I work with food. Over the years, I’ve gravitated towards working with fresh pasta, bread, grilling, and pastry. In addition, I’ve spent years studying wine, and love crafting food and beverage pairings.
I enjoy cooking the most when it involves crafting a wholistic experience: the space, the type of guests, the table setting, the flow of the menu, the wine pairing, sometimes a vague theme. Working with food is only half the joy for me, because I find the organization and planning process highly rewarding, as well.

More about me
For me, cooking is...
How I connect with and care for others.
I learned to cook at...
the Culinary Institute of America and graduated with high honors.
A cooking secret...
understanding technique :)
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