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Contact Information: Tanya Klein Public Relations 973-596-3433

NJIT Chef Chosen To Represent NJ in Upcoming Louisiana Seafood Cookoff

NJIT’s Executive Chef Peter Fischbach, of Toms River, will represent New Jersey this summer in the fourth annual Great American Seafood Cookoff, Aug. 4, 2008 in Louisiana. http://www.greatamericanseafoodcookoff.com/contest.html  As executive chef and director of food service for Gourmet Dining Services at NJIT, Fischbach is in charge of all aspects of food service. 

Fischbach recently won the honor at a statewide competition at Atlantic County Community College, competing against 12 great chefs from throughout New Jersey.  Two of his great-grandmother’s recipes sealed the deal. One 50-year-old family secret was for zuppa di pesce (soup of the sea); the other was pan-seared local black bass in a citrus-ginger sauce complemented by sweet potato puree and a sauté of seasonal local produce. (ATTENTION EDITORS:  Both recipes are available upon request.)

The upcoming cookoff, arguably among the nation’s most prominent, is funded by the US Department of Commerce (NOAA Fisheries) in conjunction with the Louisiana Foodservice Expo. Michelob Light, Southwest Airlines, Whole Foods, the Food Network and other sponsors provided additional support.

“It was an honor to follow in the footsteps of esteemed chefs such as Jim Weaver of Tre Piani Ristorante, Princeton, and Klaus Muller, the former chef and dean of the Academy of Culinary Arts, Atlantic County Community College, Mays Landing,” Fischbach said at the state meet. “Now on to New Orleans to bring home the gold while showcasing New Jersey’s wonderful seafood and produce,” he said.

Recipes by Fischbach have been published previously by Gourmet Magazine and the Shore Gourmet Cookbook (Asbury Park Press, 2007). He has taught at Cook ‘n Tell, Marlboro, and the former Mairelles American Bistro, Freehold. See more recipes and information at www.culinaryclips.com. A member of the American Culinary Federation since 1996, he advocates using fresh, organically-grown produce and has been a long time member of SLOW. “It’s an organization dedicated to growing food the way it was meant to be grown: certified organic, pesticide and hormone-free just as nature intended.”

Fischbach is certified as an executive chef by the internationally-recognized American Culinary Federation. He is a graduate of Academy of Culinary Arts, Atlantic County Community College, Mays Landing.

One of the nation's leading public technological universities, New Jersey Institute of Technology (NJIT) is a top-tier research university that prepares students to become leaders in the technology-dependent economy of the 21st century. NJIT's multidisciplinary curriculum and computing-intensive approach to education provide technological proficiency, business acumen and leadership skills. With an enrollment of more than 10,000 graduate and undergraduate students, NJIT offers small-campus intimacy with the resources of a major public research university. NJIT is a global leader in such fields as solar research, nanotechnology, resilient design, tissue engineering, and cyber-security, in addition to others. NJIT ranks 5th among U.S. polytechnic universities in research expenditures, topping $110 million, and is among the top 1 percent of public colleges and universities in return on educational investment, according to PayScale.com.