My Interview with Chef Pete Barich
Chef Pete Barich comes to us from Kramerbooks & Afterwords Cafe in the heart of Washington, D.C. . Before his culinary career, Barich served six years as a Spanish/Romanian linguist in the U.S. Air Force, including time in Central America.
After his military service, he studied marine biological science at the University of Maryland, where his interest in cooking was rekindled. This passion led him to attend culinary school in Baltimore. Barich has admired his mother’s cooking and a fascination with the blend of science and culinary arts.
He emphasizes the importance of curiosity in cooking, encouraging home cooks to ask questions and view recipes as flexible guides. Additionally, he values the role of technology in the kitchen, particularly computers, and has a penchant for quality knives. Barich has participated in events such as Food & Friends’ Chef’s Best Dinner & Auction, contributing alongside notable chefs.
Did you cook growing up?
I was always fooling around in the kitchen; I thought my mom was a great cook.
Before you turned pro, did you think that’s what you would be doing?
Geez, I spent six years in the USAF in intelligence as a Spanish/Romanian linguist, working for a government agency in Ft. Meade, MD. I spent several years in flight in Central America as well. After leaving, I went to school at the University of Maryland for marine biological science. (Jacques Cousteau wannabe). There, I started cooking again, being the proverbial starving student. I worked for several talented people before going on to culinary school in Baltimore.
And if not, what did you think you would be doing?
I always wanted to be the next Tom Clancy.
What was it that got you into cooking?
Like one of my favorite authors, Harold Magee, I found a genuine respect for the craft and the union of science, cooking, people & food.
Where were you trained?
East Coast Baltimore – DC
How difficult was your training?
How does one grade that? I’ve always been a hard-headed type A. I guess I enjoyed the challenge and strenuous work conditions.
Would you do it again?
Yes, though I may have started earlier.
Best piece of advice you would give a home enthusiast?
The only stupid question is the one you don’t ask. Recipes are guides, not strict laws. Play. Enjoy the cooking, and always eat before you clean up, I think one enjoys it more, better yet, have someone else clean up.
Favorite gadget?
The computer has by far proven to be the most useful tool I’ve ever used, although I seem to have a fetish for good knives.
Funniest kitchen incident?
There are too many to list here. I enjoy the language intricacies of working in a multi-national kitchen. “Hey, where is the case of cornichons I asked you to order? Oh, cornichons. You didn’t say Cornish hens?
Do you measure your ingredients or add them by sight?
With baking by measure, cooking using general guidelines in front of others, (you have to lead by example), and by myself only by site.
Favorite food to cook with?
Again too numerous to list, lately I like playing with all the exotic new foodstuff I find in the oriental & Latino markets.
Thanks for the interview – RG
