Paleo By Season: A Chef's Approach to Paleo Cooking

Paleo By Season presents a chef’s approach to Paleo cuisine. From day one of culinary school, chefs are taught not to rely on recipes. Instead, they’re trained in cooking methods, techniques, and flavor profiles that give them the skills to handle any ingredient, in any kitchen, anywhere in the world. And it’s fresh, local ingredients that chefs care about most. Paleo By Season brings this approach to healthy, seasonal home cooking that follows Paleo cuisine’s emphasis on whole meats, fruits, and vegetables. It gives home cooks the tools they need to conquer any farmer’s market or CSA box. No matter what ingredients they find, they’ll have the skills to turn them into something delicious. Essential kitchen skills from roasting poultry to keeping your knife sharp to sautéing vegetables are all clearly explained and broken down into easy-to-follow steps.

Peter Servold is the owner of Pete’s Paleo, a national ready-to-eat Paleo company that produces and ships ready-to-eat meals around the country, as well as Paleo bacon and other Paleo products. Peter has worked in the culinary and restaurant field his whole life, starting as a dishwasher when he was 13, to running front-of-house operations in multiple restaurants before attending culinary school. After attending Le Cordon Bleu in Atlanta, GA he worked at Restaurant Eugene, learning the true meaning of farm-to-table dining and working with the best possible ingredients from the best local sources. Shortly thereafter, Peter met his wife Sarah. Thanks to many years of living the chef/restaurant lifestyle, he was in desperate need of some CrossFit and Paleo in his life. They did a challenge for 30 days together, and that planted the seed for what would become Pete’s Paleo, where the slogan is Bringing Fine Dining to Your Cave.