Karl Peters
  • Male
  • Vallejo, ca
  • United States
  • Swiss Chalet FINE FOODS INC.
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  • curtis hicks
  • James Pedro
  • adam jones
  • Beni Velazquez CEC, FMP
  • Bert Cutino, CEC, AAC, HBOT, HOF
  • Giuseppe
  • Dennis Yen
  • Roger Martial Praplan
  • David Yeo
  • Jim
  • Clay Purcell
  • Luc Chamberland
  • Ryan Williams
  • Paul Green
  • Craig Priebe

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Nutritional software for dummies?

Started Mar 3, 2009


Profile Information

Regional Chef
Swiss Chalet FINE FOODS INC.
What best describes my company
Not Applicable

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Karl Peters's Blog

...and all I got was a bowl of berries....

Recently I hosted a small dinner party at a Friend’s restaurant. I pre-ordered two sugar-free desserts for my wife and myself. I am trying to control my Type II Diabetes and my wife has eliminated refined sugar. The service was impeccable, the starters playful, entrees were perfect, the desserts truly exquisite and the bill made me choke. …and all I got was a bowl of berries…with sweetened whipped cream. I mentioned this to my Friend later and the next day his Pastry Chef called wanting… Continue

Posted on April 26, 2009 at 9:31am

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At 10:58am on May 5, 2009,
curtis hicks
its been many year since we talked i did my apprentice ship from chef rugge at the olympic hotel in seattle you were at the crown plaza at that time i see you have a picture of chef waldo is he a member of this site are you going to the nra show this year thanks curtis
At 7:44am on March 5, 2009, David Yeo said…
Gret to hear from you. My number is (847) 234-1573 work and (408) 592-4511 cell. Talk soon. Will call ostrowski. Thanks.
At 8:26pm on March 4, 2009, David Yeo said…
Hi Karl;

Did you get my message? Hope all's well. Do you have anyone in Swiss Chalet in Chicago? Need some Felclin product for my Pastry Chef. Let me know.
At 7:51pm on March 1, 2009,
Karl Peters
Cuisine Santé by Haco-Swiss: Gluten Free & Allergy Friendly Menu Solutions

Introducing a new product line from Haco-Swiss that is gluten free and allergy friendly. Cuisine Santé offers all the benefits of compliance to strict nutritional standards without compromising superior taste. Easy to prepare and high yielding, it is an ideal solution for demanding professional kitchens and institutions. 

Featuring eight Bases, Soupmixes, and Sauces & Gravies that are gluten free and allergy friendly.

Delivers superior taste and the highest nutritional standards

Satisfies all relevant nutritional requirements and suits customers of all ages

Easy and quick preparation

Premium "Haco-Swiss" quality

Use the same amount of Cuisine Santé product in place of comparable Haco products to create recipes with stricter requirements

As a high yield product, Cuisine Santé offers cost savings to professional kitchens

Replaces Haco-Swiss "Nutritionally Balanced" and "Low Sodium" lines

Available Products: Beef Flavored Stock, Chicken Stock, Vegetable Stock, White Roux/Base for Soups and Sauces, Demi-Glace, Au Jus, Tomato Soup, Sweet Corn Soup

Nutritional Benefits:

Gluten Free

Dairy & Casein Free

Nut Free

Soy & Egg Free

MSG Free

No trans fats

No hydrogenated fats

Lower sodium content than comparable products

Less fat than comparable products

No artificial colors or flavors

No unnecessary bulking agents

No additives

Nutritional Information Sheets:

720 Beef Flavored Stock

723 Chicken Stock

726 Vegetable Stock

710 Tomato Soup

712 Sweet Corn Soup

730 White Roux/Base for Soups & Sauces

733 Demi Glace/Brown Sauce Mix

736 Au Jus/Clear Gravy

At 1:23pm on March 1, 2009,
Ulrich Koepf
Hello Karl,
Thanks for the invitation!
Besides consulting, partner and I are opening a fast food concept in Broward County within the next few months.
I also joined a company out of Michigan, from ground up, WoWGreen International,
we are going to be Freeing the World of Toxic Chemicals One Household & Foodservice at a Time!
Replacing it with Organic, Natural, Clean and Safe Enzyme Products!
Maybe you can help us getting started in CA!
http://www.wowgreen.net Distributor #12014
Best Regards Ulrich Koepf
At 9:42am on March 1, 2009,
Karl Peters
wow I am really impressed! Are you still brewing your own ale? That could be your next book?
I have gotten out of the kitchen and work for Swiss Chalet Fine Foods. Remember Hans Baumann, his son Hans Jr. is my boss now. We sent to grade school together. Small world isn't it? I heard that Waldo passed away, I would like to catch up with you. Are you on Linked in? I would like to invite you to this other network I am in. There alot of Wetin members ther. Gary Riccardi, Paul Tomschision, John Paul Barat. What's your email address I'll send you an invitation.
My cell is 707-704-7087
My email is hacochef@gmail.com
At 10:01pm on February 28, 2009, Craig Priebe said…

Hey Karl!! I'm in Chicago

I went through SF last Summer on my Book tour

I have a book about my International award winning grilled pizza
"Grilled Pizzas & Piadinas"

Available where ever books are sold
check it out on Amazon!
I had my own grilled pizzeria for 7 years but I closed it in 2002
and moved back to my home, Chicago
where I am now the private chef to a private firm called Henry Crown Company

Lets stay in touch

At 7:08pm on February 28, 2009, Craig Priebe said…
I ran my own restaurant for 7 years in Atlanta
and now I'm back home in Chicago, where I am the Executive chef for Henry Crown & Co.
Let's chat sometime!

Craig Priebe
At 7:05pm on February 28, 2009, Craig Priebe said…
Welcome Karl !
It's Craig Priebe
Remember Me from the Walt Disney Swan! Then I left to be a sous on Hilton Head
I would love to touch base with you sometime! write me and we can catch up
In the meantime...
Here's an opportunity- won't take but a moment and it's fun...

- go here-

-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends

I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6

Craig Priebe
"Grilled Pizzas & Piadinas"

thats my new cookbook

Great to come across you here on Foh Boh!
At 8:10pm on February 26, 2009,
Dana A. Romero
I wanted to personally invite you to join our discussions in regards to cheeses at the Cheese Group on FohBoh. Every week we introduce a new cheese and invite you to find it in your area, buy it, try it and then dicuss it with us. Take a look at all the FohBoh groups while you are at it. Looking forward to hearing from you. Dana




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