  Chef Pete Blohme |
Pete began working in
restaurants at the age of
fourteen while growing up in Ft.
Lauderdale, Fl. The business
immediately got into his "blood"
and the journey began.
Fortunately an early job working
at the Fifteen Street Fisheries
for industry legend Mike Hurst
(former President of the
National Restaurant Assoc.
& Professor in Hospitality
Management at FIU) helped
pave the way. "He introduced
me to the idea of making a
professional career of the
restaurant industry" and
suggested I attend the Culinary
Institute of America in Hyde
Park NY. He would be a
frequent counselor &
mentor for the next 20
years.
After a few short order &
raw bar gigs, Pete was focused
and off to the CIA. Upon
graduation in 1986 he was
awarded consecutive
fellowships in the American
Bounty and the Escoffier Room.
This allowed for further detailed
education and better
development of hands on
management skills. Some
more notable stops were
working aboard a cruise ship
for a year getting to see the
Caribbean & Atlantic Coast
of the USA.and joining the
management team at Shooters
on the Water (Florida's highest
grossing independent
restaurant at the time). Pete
then moved to Alabama to open
a restaurant chain with his
brother-in-law Bob Baumhower,
who had recently retired from an
11 year career in the NFL
playing for the Miami Dolphins.
While working different roles as
GM, VP of Operations &
Corporate Chef for Bob over a
10 year span Pete learned a
tremendous amount about
leadership & the
importance of systems based
operations.
Working as Executive Chef at the University of Alabama was also a big highlight and challenge. "The catering volume on Home Game Days and during graduations was an unbelievable experience!"
Assisting in the opening
& operations of Mangoes
on the Island & the
Calypso Fish Grille in Orange
Beach, Alabama was a great
introduction to Cajun/ Creole
& Caribbean ingredients
and methods. A short stint back
in Ft. Lauderdale proved to be
invaluable. While opening
"Noodles Panini" a new concept
with an old friend Brent Lahaye.
"I became more inspired than I
had been about food since I left
the CIA". He really helped me
develop & define my
philosophy about freshness,
simplicity, flavor &
technique. "They were great
years for me as a Chef". Also
working under Italian born and
trained Chef Tony Orsini in
South Florida was also a big
influence on my cooking and
success. "He was a master of
the classics and would work
circles around you".
Chef Pete has also attended
Greystone the CIA in Napa
Valley for continuing education
as well as an IceMasters
Workshop with 6 time National
Ice Carving Champion Marc
Daukas. Chef Pete teaches part
time at the Gulf Coast Culinary
Institute at Faulkner State in
Gulf Shores, Alabama.
"Teaching there has been a true
joy for me". During his time in
Alabama Pete met and married
a fellow Floridian Jodi
Muscarella.
By now Jodi and Pete were raising 2 beautiful kids Arnold (11) and Isabella (7). Alabama was the place to settle and raise a family so when the opportunity came we moved from Florida back to Alabama and settled on the Eastern Shore of Mobile Bay. Being a Chef / Owner finally became a reality and Panini Pete's Cafe opened in Feb of '06.
In 2 short years Panini
Pete's has become a local
favorite. Garnering a host of
positive media attention and
rave reviews, not to mention a
future appearance on the Food
Network's "Diners, Drive-ins
& Dives" with Guy Fieri.
Chef Pete
aspires to open more Panini
Pete locations in the near future
and a possible dinner venue in
Fairhope.
Recipes by Chef Pete Blohme
PANINI PETE'S - Lemon "JUBILEE" Beignets 2 cup Water 8 oz Unsalted Butter 1 tsp Kosher Salt 1 TBLS Granulated Sugar 2 cup All Purpose Flour (sifted) 8 ea Fresh Eggs (beaten) 2 tsp Vanilla (add to eggs) *Yields approx 3 dz. Boil water, sugar, salt, & butter. Remove from heat, Add flour all at once and stir with a whip to combine and form a dough Add egg mixture in 3 stages blending well with a wooden spoon between each stage. Scoop full # 30 scoop into 360 degrees (in basket) Fry & toss around for approx. 8 min. Drain and place in SS bowl lined with a paper towel. Sprinkle heavy with powdered sugar. Serve on a plate with a lemon wedge. Squeeze over beignets before eating.
Today's Featured Chef ||
Today's Featured Chef Recipes ||
Featured Chef Archive
