Title:Contributing WriterEducation:University of Southern CaliforniaLocation:Pasadena, CaliforniaExpertise:Artisan baking, farm to table cuisine, BBQ, coffee and teaPete Scherer has been a curious and industrious cook from an early age. In his early 20s, his interests led him in two directions: he began working in farmers' markets around the Los Angeles area—including several years at the famed Wednesday Santa Monica farmers' market—and he began teaching himself to make sourdough bread. These interests coalesced when he began working as a baker for Suzanne Goin at her restaurants Lucques and AOC. Pete later went on to work for Salt’s Cure, the nose-to-tail boutique steakhouse—where his traditional German pretzels received high praise from Jonathan Gold—before briefly owning his own small artisan bakery. He left the restaurant grind in his early 30s to start a family, for whom he does the majority of the cooking.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:University of Southern CaliforniaLocation:Pasadena, CaliforniaExpertise:Artisan baking, farm to table cuisine, BBQ, coffee and tea
Title:Contributing Writer
Education:University of Southern California
Location:Pasadena, California
Expertise:Artisan baking, farm to table cuisine, BBQ, coffee and tea
Pete Scherer has been a curious and industrious cook from an early age. In his early 20s, his interests led him in two directions: he began working in farmers' markets around the Los Angeles area—including several years at the famed Wednesday Santa Monica farmers' market—and he began teaching himself to make sourdough bread. These interests coalesced when he began working as a baker for Suzanne Goin at her restaurants Lucques and AOC. Pete later went on to work for Salt’s Cure, the nose-to-tail boutique steakhouse—where his traditional German pretzels received high praise from Jonathan Gold—before briefly owning his own small artisan bakery. He left the restaurant grind in his early 30s to start a family, for whom he does the majority of the cooking.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
