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Peggy Parten has attended the culinary school of work for over 30 years. She grew up a somewhat sickly but athletic child and learned from her mother’s guidance that food is medicine. Peggy came up the ranks in the era of American and Continental Cuisine and worked in New York restaurants at the very beginning of the farm to table revolution.  She has worked as culinary counselor for an alternative medical practice, cooked for farm hands, and taught sourdough bread baking to preschoolers. Peggy has found her calling as executive chef at The Center for Discovery for the past 15 years. She practices what she preaches about food and health which includes an occasional martini and a love of local ingredient ice cream.