Meet Peter: A yogi of the Hatha breed and the man behind a to-die-for vegetarian lasagna. And he’s fluent in the language of laminate, orchestrating everything from HPL sales to paper purchases from our overseas vendors. He’s a piece of the core of Lamin-Art that keeps the gears turning and orders moving.
“I’m the grocery shelf stocker,” he says. “I never start my day checking email. Instead, I come in, run my HPL critical, review what’s been sold and replenish with what needs to put back on the shelves.”
While there’s always an element of risk and uncertainty with forecasting, after 11 years at Lamin-Art, Peter has the intuition of a fortuneteller. He can predict the ebb and flow of a product’s turnaround with near precision, so our customers rarely have to wait on orders.
“It’s a constant dance or balancing act,” he says. “With each order, that’s a dollar to the till that can be used for additional purchases. My goal is to anticipate the needs of our customers and fulfill the promises we’ve made.”
He’s especially attentive to the order trends for hospitality. With a background in the travel and tourism industry—and with extensive world travels under his belt—Peter brings a global perspective to Lamin-Art.
“I caught the travel bug early and often. It’s enjoyable to hear where product is going and have that international connection whether the product ends up in Vietnam, Hong Kong, Italy, or someplace else.”
MORE ABOUT PETER
What’s the story behind this infamous lasagna?
“Ha! One of my old co-workers shared a tofu lasagna Parmesan recipe with me, and over the years I’ve added a few things here and there. It’s an aromatic dish, and it’s always a hit. The secret is to break up the tofu so it has a texture that’s more similar to ricotta cheese. I’ve recently started adding shitake mushrooms to get that meaty texture you want in lasagna.”
**Recipe at end of page for the culinary readers out there.
What do you bring to the table in your role?
“Diligence. I know when I leave every day that I’ve done a superlative job—not only for myself, but also for Lamin-Art and our customers. As an employee it’s easy to forget that you bring unique skills to the table. My goal is to ensure mine are used to the fullest every day.”
“Yoga and swimming are two activities I can really veg out to. I’ve been doing Hatha yoga two or three times a week for about 20 years, and swimming forever. I also used to do Tai Chi, which I studied for about six years. I guess you could say I’m relatively active.”
“My favorite product would have to be anything that has the crisscross finish. It has that tactile gossamer feel with a three-dimensional look. It’s popular on our neutrals, whites and grays, but I love it even more when it’s used on the saturated colors.”
“How did it get so late so soon?” – Theodor Geisel (aka Dr. Seuss)
HOW TO TOFU
PETER’S TO-DIE-FOR LASAGNA
WHAT YOU NEED
12×8 baking pan
3 tbsp. EVOO
28 oz. spaghetti sauce (store bought or homemade)
1 c. Shitake mushrooms chopped or sliced
½ tsp. salt
½ tsp. black pepper
2 cloves garlic (crushed)
2 c. mashed tofu (Peter recommends firm tofu)
1 – 1¼ c. grated parmesan cheese
2 c. shredded mozzarella
¼ c. minced parsley
8 lasagna noodles (cooked andante)
9 oz. spinach (blanched and squeezed dry)
WHAT TO DO
*Preheat oven to 375 F
Heat oil in large frying pan
Stir in mushrooms and garlic: sauté until softened
Stir in spaghetti sauce
Add salt and pepper
In medium-sized bowl, combine tofu and ¾ c. – 1 c. Parmesan cheese
In separate bowl, combine mozzarella cheese and parsley
BUILDING YOUR LASAGNA
Spread thin layer of sauce over bottom of pan
Place 4 lasagna noodles over sauce
Spread ½ of tofu/parmesan cheese mixture evenly
Add first layer of spinach
Spread ½ Mozzarella mix
Spread ½ of remaining sauce
*REPEAT STEPS ABOVE
Sprinkle remaining ¼ c. Parmesan cheese evenly on top
Bake 20-30 minutes