Chef Jeff & Steph

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About Chef Jeff

Jeff Peters was born in Michigan, and his earliest childhood memory was being escorted by tanks, to the suburbs, by the u.s. army, because his neighborhood was burning down in the Detroit riots. that would be the last time anything interesting happened to him in Michigan. In the suburbs the houses looked the “same”, the people looked the “same”, everyone drove a ford, and food was strictly “ fun with casseroles”!!! Jeff’s only experience, that food, didn’t have to come from a can, was grandma (who could make the most amazing desserts from scratch) and the Giovanni’s (the only Italian family in the neighborhood) who jeff became best friends with just so he could stay for dinner. Jeff will later attribute those meals to his love of “all things Italian”.

He went to college and became an engineer. but something was missing. he got his first apartment and started cooking for friends and found that he had a sort of “calling.” So, he quit his job, found a good culinary school, in Boston, graduated, then traveled to Italy where he worked and studied in Florence. Jeff became a chef!!! Nothing was the “same” again!!!!

In Boston he worked his way up the ladder in restaurants, hotels and country clubs. He went from prep chef to garde manger, cook of the rounds, sous chef, head chef and now executive head chef. Jeff works at the Kennedy school of government at Harvard in Cambridge, Massachusetts. There, he caters large functions, for political dignitaries and activists, who come to lecture at the world renowned school. The king of Bruni, the president of Ireland, the Clintons, Barrack Obama, the Kennedys, Bono, and sting are just some of the people Jeff has cooked for.

He especially loves how different they all are and how great it is to meet people from all over the world!! Not to mention preparing the variety of foods from their different cultures!!! What?... you ask, of his love of all things Italian? Well he married an Italian girl who happens to be one of the top new female comics in the country. Together they have a food segment on Fox News, where Jeff cooks and Stef makes fun of him as only good Italian wives should! Together they make the funniest husband and wife team since Lucy and Ricky!

Life will never be the “same!"

WHAT TO DO WITH YOUR THANKSGIVING LEFTOVERS!

Turkey Meatballs View More

USING A FOOD PROCESSOR COMBINE EQUAL PARTS OF LEFTOVER TURKEY MEAT AND STUFFING
ADD 2 EGGS TO BIND AND SOME PARMESAN CHEESE TO FLAVOR
ROLL INTO SMALL BALLS AND FRY SERVE WITH LEFT OVER GRAVY
YOU CAN ADD A LITTLE CRANBERRY SAUCE TO THE GRAVY TO ADD A LITTLE TANG
DELICIOUS!

Turkey Soup View More

REMOVE MOST OF THE LEFTOVER MEAT AND STUFFING FROM CAVITY FOR SANDWICHES OR " TURKEY MEATBALLS"
PUT CARCAS IN BIG POT OF WATER WITH ONION CELERY AND CARROTS CUT IN HALF
BRING TO BOIL THEN LET SIMMER FOR 3 HOURS
TASTE YOUR STOCK MIGHT NEED A LITTLE VEGETABLE BOUILLON IF SO NO NEED TO ADD SALT
STRAIN AND REMOVE LEFTOVER MEAT AND PUT ASIDE
BRING BROTH BACK TO A BOIL ADD BROKEN UP LINGUINI OR SPAGHETTI
SHAVE A COUPLE OF FRESH CARROTS INTO STOCK
SOUP IS DONE WHEN PASTA IS COOKED THRU
YUMMMMMMMMMMMMM!

TEMPURA STRING BEANS WITH PEARL ONION DIPPING SAUCE View More

TEMPURA BATTER
1/2 CUP FLOUR
1/2 CUP CORNSTARCH
1 TEASPOON BAKING POWDER
1 TEASPOON SUGAR
1/2 TEASPOON SALT
1 EGG
2/3 CUP ICE WATER
OIL FOR DEEP FRYING

MIX BATTER AND COAT LEFTOVER STRING BEANS
FRY IN OIL UNTIL GOLDEN BROWN

PEARL ONION DIP
PUREE LEFTOVER ONIONS IN FOOD PROCESSOR
ADD 1/2 CREAM CHEESE
1 CUP SOUR CREAM
CHOPPED CHIVES OR ANY HERB YOU PREFER
CRACKED PEPPER OR RED PEPPER FLAKES
MIX AND DIP
GREAT APP!

SWEET POTATO PIE View More

TAKE LEFT OVER SWEET POTATOES ( MARSHMALLOWS ARE OK)
COMBINE WITH 3 EGGS
2 TEASPOONS CINNAMON
1 TEASPOON GROUND CLOVES
1 TEASPOON GINGER
1/2 TEASPOON CAYENNE PEPPER
PINCH OF SALT
1 1/2 CUPS OF SUGAR
1/4 CUP MOLASSES
1/4 CUP MAPLE SYRUP
MIX ON MEDIUM SPEED FOR 3 MINUTES
PUT ASIDE

PIE CRUST

1/2 POUND LARD
1/2 POUND BUTTER
PINCH OF SALT
2 1/2 CUP OF FLOUR
1/2 CUP ICE WATER

MIX LARD BUTTER SALT AND FLOUR
ADD WATER SLOWLY
ONCE DOUGH IS FORMED ROLL OUT AND PLACE ON GREASED PIE PLATE
ADD MIXTURE AND BAKE AT 350 FOR 1 HOUR
SWEEEEEEEET!!!!!!!!!!!!!!!!

CRANBERRY MOUSSE View More

1/2 CUP CRANBERRY SAUCE PUREED
1 PINT WHIPPING CREAM
3 EGG WHITES WHIPPED
2 CUPS POWDERED SUGAR
1 TABLESPOON VANILLA
1 TEASPOON CREAM OF TARTAR

WHIP CREAM WITH 1/2 A CUP OF SUGAR SET ASIDE
WHIP 1 1/2 CUPS OF SUGAR WITH EGG WHITES UNTIL STIFF
FOLD EVERYTHING TOGETHER WITH PUREED CRANBERRY SAUCE
SERVE CHILLED TOPED WITH WHIP CREAM AND MINT LEAVES
FABULOUS!!!!!!!!

Chef Jeff & Steph on Boston Fox 25

Holiday Do's and Don'ts with Chef Jeff and Steph!

What to do with Thanksgiving Left Overs!

Episode 1

Episode 2

Episode 3

Episode 4

Chef Jeff's Resume

M E D I A S P O T L I G H T S

Fox 25 News (Boston) February 2008
Valentines Day Food Segment showcased “Chef Jeff” and wife preparing a romantic dinner with lobster and champagne.

Fox 25 News (Boston) December 2007
Holiday Food Segment showcased “Chef Jeff” cooking regional Italian festive dishes for Buon Natale.

Fox 25 News (Boston) October 2007
Halloween Food Segment showcased “Chef Jeff” and wife (comic) Stephanie Peters, cooking Hungarian ‘gooooolash-lash’, and a witches brew!

Boston Herald October 2006
Feature story titled, “A Tuscan Feast” highlighting Chef Jeff Peters preparing authentic Italian recipes for celebrating the harvest season.

W O R K E X P E R I E N C E
2005 to present
Kennedy School of Government (Boston) Head Chef
Responsible for all kitchen operations, hiring and supervising staff, purchasing, cost control, designing
menus for student population and large catered events for VIPs and visiting dignitaries.

2004 to 2005
Flik Corporation at The Boston Globe (Boston) Head Executive Chef
Responsible for all kitchen operations, hiring and supervising staff, purchasing, cost control, and menu
planning for Globe staff as well as onsite and outside catered events for VIPs and visiting dignitaries.

2003 to 2004
Oakley Country Club (Belmont) Head Banquet Chef
Head chef in charge of all banquets, parties, weddings, Bar Mitzvahs, golf outings, etc. Responsible for
all aspects of managing, planning, ordering and executing high volume events.

2001 to 2003
Belmont Country Club (Belmont) Banquet Chef
Head chef in charge of all banquets, parties, weddings, Bar Mitzvahs, golf outings, etc. Responsible of
all aspects of managing, planning, ordering and executing high volume events.

2000 to 2001
Culinart, Inc. (Boston) Executive Banquet Chef
In charge of all aspects of banquets and catering at One Financial Place servicing high volume
accounts. Responsible for menu planning, food production, ordering, daily kitchen operations and
supervision of kitchen staff.

1997 to 2000
College Club (Boston) Executive Chef
In charge of all aspects of daily kitchen operations serving restaurant, Bed & Breakfast and banquet
facility. Designing seasonal menus, managing staff, organizing and planning banquets.

1996-1997
Doubletree Guest Suites (Cambridge) Banquet Chef
In charge of daily food production, menus and ordering.

1993-1996
Royal Sonesta Hotel (Cambridge) Banquet Chef
In charge of food production in all areas of Food and Beverage Department.

1989-1993
Belmont Country Club (Belmont) Sous Chef
In charge of menus, ordering, food production and staff management.

1986-1988
Charles Hotel (Cambridge) Sous Chef
Created daily specials and implemented healthy choice meals.

1984-1986
Davio’s Restaurant (Boston) Sauté Cook
Prepared regional Italian cuisine.

E D U C A T I O N
1992 La Scuola Di Cucino Italina (Italy)
1990 Gastonomia Italiano Firenze (Italy)
1983 Creative Cuisine Professional Chef Degree (Cambridge)