To configure a web part, click on the blue bar containing the name of the web part you wish to configure.
To edit content, select any of the editable regions below.
Local Chef Gives Residents A Taste for What's In Store at San Vicente Resort
The Ramona resident is cooking up something new over at the San Vicente Resort.
By Melissa Phy
September 10, 2012
Three and a half years ago, born-and-raised-Ramonan Ben Peterson applied to be a cook in San Vicente Resort's kitchen. He heard a rumor that the executive chef title might be up for grabs. Now, the executive chef has full control of the small kitchen (20 ft. of counterspace) that feeds 400 covers on weekend nights.
"I pitched myself as an executive chef in the [initial] interview," Peterson told Patch. "I was a kitchen manager and interim chef while they accepted applicants for the executive chef position."
Ninety days later, Peterson got the job and started doing what he loved: making food with a passion.
"It's the perfect ranslation, from head to plate," the chef of both Oaks Grill and Par Lounge said. "It's the whole aspect of the 'creation.'"
The young chef (he's only 35), worked as a line cook and general manager around Ramona, including Denny's and D'Carlos, and even toured in a band. He never took cooking classes, but rather cooks from experience.
"I did a couple of culinary school [classes]," Peterson said. "But I never finished it."
Peterson said that cooking was a kind of "awakening" for him and his grandfather was somewhat influential to his career.
"My grandpa was a chef," he said. "And I kind of just figured it out."