Peter Paul Yayort

Peter Paul Yayort is a food historian and one of the foremost Ted food critics. He was born in Lower Teddenburg in 1992, to a graybear mother and a bloobear father. Yayort is best known for his role in reviving the traditional 19th century dish, salmon in chocolate sauce.

Early Life
Peter Paul Yayort's parents both worked in food-related professions. His mother, Yvonne-ted Rosen was a baker's assistant, and his father, Carl Yayort was a chef at a famous restaurant in Upper Teddenburg. Because the Yayort family's patriarch was often away from his native Lower Teddenburg for work, Peter Paul spent a significant portion of his cubhood with his extended family. His maternal grandfather, Heimlich Rosen, often assisted Peter Paul's mother in supervising the young cub during weekday mornings. Heimlich himself also oversaw operations at a sausage and meatpacking facility, until it was destroyed by an improvised bomb hidden inside an ice cream truck during the crisis immediately following the collapse of Imperial Tedbearia.

Because of his family's rich history as food industry workers, Peter Paul developed a love for food and all things culinary at a young age. In his 2019 book, My Long-PP Life as P.P. Yayort - A Biography, he claimed to have cooked up his first pot au feu at the age of 6. Although Peter Paul generally excelled in schooling, he dropped out of high school at 16 and attempted successfully at entering Teddenburg University's world-famous culinary school. His application was met with ridicule at first, but the dean soon after found himself in awe, after having been presented with a 5-course meal by Peter Paul himself. It was at Teddenburg University that Peter Paul developed his interest in food history, and for his thesis, wrote an exhaustive manuscript detailing some of the culinary cultural shifts that have occurred as a result of the Food Wars.