Page 27 - Priorities #52 2012-March/April

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Meet Peter Agoston, Priory’s Head Chef
Born in Long Beach, California, Peter Agoston moved to Buda- pest, Hungary with his native Hungarian mother and younger sister at the age of 13. It was there that he discovered the joy of cooking. He found a cook- book of his mothers and, with her help, began to learn the di-
versity of international cuisine. Peter found such pleasure in cooking that, after finishing high school, he applied to and was accepted to the Culinary Academy in Buda- pest. Upon graduating he interned two years with the renowned Gellert Hotel in Budapest before returning to the United States. Once back in the USA, he enlisted in the military and served six years in the Marine Corps as a Head Cook.
After being discharged from the Marine Corps, Peter started looking for a job. He heard of an opening for a chef at a small school in Portola Valley, Califor- nia. At the time, he had no idea Hungarian Monks had founded this institution. The irony was just too much both parties, and he was hired on the spot. That was 21 years ago and ever since Peter Agoston has been running the Priory kitchen, applying his passion for cooking to feed thousands of students, faculty and staff.
Students, staff and faculty feast on delectable choices like sustainable organic grass fed beef and ham, a variety of leafy green salads, soups and more!