Born And raised on Long Island NY, after graduating from the Hyde Park campus of the Culinary Institute of America, and after working in different NYC hotels, I became the Chef for the Conference Center and Banquets at a Times Square Hotel. After leaving the hotel, I briefly worked at a small restaurant that was the most horrid place I ever stepped in. Years later, after I was long gone from there, that restaurant was featured on Gordon Ramsay’s Kitchen Nightmares. That place was truly a nightmare.
Still in NY, as I worked for a major East Coast Foodservice company, I was asked to assist another account to improve their DoH score. I was also a member of their Safety Committee. Doing these things was the spark that started my road to now.
We moved as a family – wife and 2 grown children – to Hawaii in 2013. After managing in 2 local restaurants, working with Tom Frigge, Peter B Food Safety Audits was started! Peter B is also an active member of the Hawaii Restaurant Association.
Getting and keeping the Green Placard on your front door, and preventing food borne illness is an achievable goal that needs to have all your staff aware of proper safe techniques and systems.
During a 2-3 hour audit, I will observe and note facility issues, proper staff operations and systems. I will explain to your staff what the independent regulations are, generate a scored report, and then send a report detailing all the opportunities to improve your operation Food Safety Quotient.