– An open mind and an empty stomach
Hi, I’m Elliot Peters – a chef from Providence, Rhode Island that specializes in recipe development and cookbook writng.
North • Cook
Nominated for the 2019 James Beard awards short list for best restaurant NE. Here I worked with local organic ingredients displated in an inventive asian fusion. I also learned the flow of a seasonally changing menu.
Ken's Ramen • Cook
Ken's Ramen was a fun fast paced ramen shop in Providence Rhode Island Specializing in Paitan and Tsukemen ramen.
Ocean House • Cook (Internship)
A Summer Internship In conjunction with the Johnson & Wales culinary program. A top 10 in the world Forbes 15 star & Relais and chateau property. I helped with the operations and opening of the Veuve Cliquot Secret Garden, as well as worked in the Forbes 5 star kitchen and bistro kitchen. This experience taught me much about the world of high end luxury service and fine dining.
Where I’ve Cooked:
Purple Carrot • Recipe Development
At Purple Carrot, I was a recipe developer responsible for the testing and creation of Vegan meal kit recipes as well as a prepared ready-to-eat line of products. I gained knowledge in new product sourcing and testing, recipe development and costing. I most notably worked on the testing and development of the “Less Prep” meal kit line.
Yogurt & Whey • Recipe Development
Featured in the New York Times, Washington Post and Los Angeles Times amongst others. Yogurt and Whey is a cookbook written by Homa Dashtaki on the making of White Moustaches famous yogurt and the uses of yogurt whey in cooking and baking. For this project, I helped solidify cook times and temperatures as well as write recipes and test a number of different projects and experimental ideas using yogurt whey.