Peter Berley is a chef, author of three cookbooks, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of home cooking in America. He is the owner of The North Fork Kitchen and Garden, a culinary studio where he teaches intensive cooking and wood-fired bread baking workshops. Peter is the former executive chef of Angelica Kitchen in NYC. He has contributed to many magazines such as Edible Brooklyn, Food and Wine, Bon Appetit, and Everyday with Rachel Ray. His groundbreaking The Modern Vegetarian Kitchen received both James Beard and IACP awards. His second book Fresh Food Fast was chosen as one of the 25 Best of 2005 by Food and Wine magazine. His website is peterberley.com.