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Jaimeson Rice

About the Chef

Growing up outside of Philadelphia, which boasts 12x the national average soft pretzel consumption (go Birds), my first lessons in the kitchen were from my German grandmother, Midge. Gramie, in fact, came from a strong family tradition of cooking and hospitality; both her father and brother owned restaurants in New York City in the 60s-70s featuring German cuisine. My passion for food, restaurants, and cooking came at an early age. I’ve lived (and donned Lederhosen numerous times) in both Munich and San Francisco. I’m inspired to showcase my favorite elements of German cuisine fused with the California style, first revolutionized by Alice Waters of Chez Panisse. German food doesn’t have to be heavy and unhealthy! The concept behind Präetza is California-Bavarian; vibrant California farm-to-table produce and fresh greens are complemented by slow-roasted meats and vegetables, alpine cheeses, fresh baked pretzels, and flavorful, health- focused dressings and sauces. Präetza’s core tenet is that eating healthy can, and should, also be savory and satisfying. I'm excited to bring California-Bavarian to the world! Follow us on Instagram @praetza.

Signature Dish

A quick note about the original pretzel pita, which has only 200 calories: The distinctive caramelized golden-brown crust of traditional Bavarian pretzels results from dipping dough in a lye rinse before baking. This process breaks down surface proteins and accelerates the Maillard reaction in the oven. The increased surface area of Präetza’s pitas means more pretzel flavor without the extra bread, carbs, and calories of other sandwich rolls or pretzel buns.

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