Peter Pascale, CCC is the Executive Chef of Robert Wood Johnson University Hospital Somerset, a nationally accredited, 355-bed regional medical center located in Somerville, NJ. Peter received his degree from the Culinary Institute of America and earned the designation of Certified Chef de Cuisine (CCC) from the American Culinary Federation. Chef Pascale began his career in Glottertal, Germany and eventually moved back to the United States to work in various fine dining establishments. As the Executive Chef of RWJUH Somerset, Chef Pascale coordinates and manages the diverse aspects of kitchen operations impacting profitability, quality, nutrition, sanitation as well as the satisfaction of patients, staff and customers. Additionally, he is responsible for the complete management of the patient tray line, cafeteria, coffee shop, and catering. Chef Pascale has implemented cooking demonstrations for cancer survivors and their families as well as hosting teaching seminars for the community.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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