Practically a dyed-in-the-wool cook, Chef Jerry Petrus of is still cooking strong despite advice to get out of the kitchen. Read below to find out more.
Name: Jerry Petrus
Years in the Industry: 16
First Kitchen Job: Prep cook at the American Bistro in Morton
Earliest Cooking Memory: Being told not to be a chef by one of the waiters when I was 16.
Advice for Home Cooks: Do what you want.
Favorite Thing to Cook: Anything—BBQ, seafood...
Favorite Local Restaurant: Texas Roadhouse in Royersford with my little girls
Favorite Restaurant in the World: Roaring Fork in Scottsdale, AZ
Guilty Pleasure (food or drink): Wawa hoagie late at night with a beer
Last Meal on Earth: Cheddar grits and collard greens (my mom's from the south and I worked in Charlotte)
Biggest Kitchen Disaster: We were catering and an entire tray of desserts fell over. We lost 60 desserts and had to rework the remaining desserts by slicing them in half, adding extra garnishes, different plating, etc. But we made it work.