 Natural
(nacher‧al) adj. [[<naturalis,
by birth ]]
1 of or
dealing with nature 2 produced or existing in nature;
not artificial 3 innate; not acquired 4 true to
nature; lifelike 5 normal/ a natural result / 6
free from affection; at ease n.
A natural person or thing to be successful Webster's
New World Dictionary
Chef Steven
Petusevsky is known industry wide as a food service
visionary and creative chef offering exceptional commercial
recipe development experience, expertise in large-scale food
and beverage operations, and dynamic people skills. With a
reading audience numbered in the millions, he is also an
influential author recognized as a
pioneer in the pairing of
health and taste. Through the years, Chef Steve has
been able to attract a huge loyal clientele with healthful,
Mediterranean inspired vibrant-flavored cuisine and
unequaled dining experiences. He is renowned for the study
of authentic cooking techniques internationally and
developing unique reinterpretations of ethnic dishes for
both consumers and industry application. Chef Steve is the
celebrated author of the Whole Foods Market Cookbook,
contributing editor to Cooking Light, and syndicated
columnist for Tribune News Service.
As a widely published food journalist, Chef Steve's reading
audience numbers in the millions. He was a contributing
editor to Cooking Light for 4 years, writing a monthly
column called Inspired Vegetarian. He currently writes
special features for the magazine. His articles appear in
Natural Health, Fine Cooking, The LA Times Syndicate, Food &
Wine, Self and Restaurant Hospitality. Chef Steve is also
a syndicated columnist for The Chicago Tribune news
service, where his weekly column entitled Vegetarian Today
appears in hundreds of newspapers nationally. Chef Steve hosts
a regular cooking segment on the local NBC affiliate Saturday
mornings. He is the author of the Grains poster released by
Ten Speed Press and a Culinary Advisor to the Whole Grains
Council, and the Mediterranean Food Alliance. He is the author of the Grains poster released by Ten
Speed Press.
Petusevsky worked for several International hotel corporations
before joining WholeFoods such as Intercontinental Hotels,
Meridien Hotels and Rockresorts. Steve has been a consultant
to the natural foods retail industry for over a decade.
Currently the demand for healthier, more profitable cuisine
has encouraged Chef Steve to expand his development skills
to the mainstream supermarket and rapidly growing private
label retail food arena. Chef Petusevsky also works with several high profile companies in
the area of menu research, new product development, ideation
and natural food marketing. A sampling of his clients
include;
 Chef
Petusevsky is a graduate of the prestigious Culinary Institute
Of America in Hyde Park, New York where he was awarded a
fellowship and served as Chef Instructor.
Petusevsky is currently a culinary instructor
and teaches classes at many retail markets and cooking schools
nationally.
Petusevsky served on the board of
overseers for the Chef's Collaborative and is now a Board
Emeritus. |
