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Peter Berley

Teaches at The Institute of Culinary Education

Peter Berley is a working chef, cookbook author, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of the home cooking in America.

Former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, Berley teaches for The Culinary Loft in NYC, holds classes at ICE and Natural Gourmet Institutes and works as a personal chef in East Hampton in the summer.

Berley has contributed to Food and Wine, Bon Appetit, Everyday with Rachel Ray, Natural Health, Cooking Light, and Fine Cooking magazines.

His ground breaking “The Modern Vegetarian Kitchen” received both James Beard and IACP Awards. A second book “Fresh Food Fast” was chosen as one of the 25 Best of 2005 by Food and Wine Magazine.

Peter’s latest new book “The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between,” was released in 2007.

He can be seen in Vegetarian Cooking segments of Conscious Cuisine series for the Food Network.com.

Peter cooks and bakes bread daily for family and friends in his home in Brooklyn, New York.

Reviews of Peter Berley

(15 Reviews)
  • Mushrooms: Key Ingredient

    Reviewed by Jenny R. on 11/22/2019
  • Essentials of Thai Cooking

    Anonymous review on 6/9/2019
    Excellent course! The chef was knowledgeable and we learnt staples I was looking forward to cooking such as beef Satay (which I do at home as chicken Satay), summer rolls (fresh and delicious, I do a vegetarian version), pad thai and chicken curry. All the recipes are at restaurant level or above, and you don't need to buy much from a specialty store in order to make a lot of dishes over long periods of time. Highly recommend!
  • Essentials of Thai Cooking

    Reviewed by Dhrupesha K. on 1/26/2019
  • New Orleans Cocktail Brunch

    Reviewed by THOMAS C. on 1/4/2019
    There were 11 of us in the class and we prepared then ate 5 brunch dishes in 4 hours. The raw ingredients, kitchen equipment and utensils were excellent. Peter, our chef, and Donna, our pastry chef, were outstanding teachers and personable as well. A thoroughly enjoyable experience.
  • The Tuscan Steakhouse

    Anonymous review on 12/29/2018
  • Essentials of Indian Cooking

    Reviewed by Jieun K. on 5/15/2018
  • Essentials of Indian Cooking

    Anonymous review on 4/24/2018
  • Essentials of Middle Eastern Cooking

    Anonymous review on 3/7/2018
    Fantastic class! Learned a lot and the food was delicious
  • Couples: The Bourbon Steakhouse

    Anonymous review on 12/12/2017
  • Essentials of Emilia-Romagna Cooking

    Anonymous review on 12/29/2016
    It felt like just a cooking session without actual learning points.
  • Everyone Cooks Everything: Light Asian Fare

    Reviewed by Oded B. on 1/27/2016
  • Essentials of Tuscan Cooking II

    Reviewed by Jennifer M. on 4/2/2015
  • Spanish Surf and Turf

    Reviewed by Tina R. on 3/10/2015
  • Essentials of Thai Cooking

    Reviewed by alina g. on 11/27/2014
  • Everyone Cooks Everything: Healthful Dishes

    Reviewed by Ryan V. on 11/12/2014
    This is a great class for beginner to moderately experience cooks, singles, couples, or groups of two. The recipes were relatively simple to make and everyone successfully completed each course/side. I would have liked more detail in the recipes, and think this would definitely be appreciated by those with less experience. This is mostly in regards to the blood orange reduction for the salmon. The chef was excellent and helpful, as were the assistance who helped keep the kitchen clean, finding equipment, etc. Overall, great class and would definitely recommend to those interested.

Classes taught by Peter Berley

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