Soup’s On!
New ethnic and upscale soups require quality, authentic flavors. Here’s a “soup-to-nuts” look at soup—and how to develop and preserve those flavors through the process.
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Peter Coulter is corporate executive chef for Schwartz Brothers Restaurants Inc., which includes Schwartz Brothers Bakery, Daniel’s Broiler, Chandler’s Crabhouse, Spazzo Italian Grill and Gretchen’s Shoebox Express. With degrees in Culinary Arts and Food Service Management, his background includes more than 20 years of recipe and menu development, having served as corporate chef for StockPot Inc./Campbell Soup Co. from 1990 to 2005, before joining Schwartz Brothers. Coulter also was director of product development at Flying Food Group in Seattle, where he spearheaded the development of the Starbuck’s National Chilled Lunch Program. Contact him at Schwartz Brothers via the company website, www.SchwartzBros.com.