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Paul Patterson
- Male
- Morris, Illinois
- United States
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- Discussions (10)
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Paul Patterson's Groups
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Military Chefs
44 members
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ACF Central Region
113 members
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Country Club Chefs
118 members
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Immediate Past President…
77 members
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Adopt a Ship Program
63 members
Paul Patterson's Discussions
HELLO: Paul Patterson
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Latest Activity
What a shame, Get a standing order to all kitchen staff, NOBODY TOUCHES THE KETTLES BUT YOU. I had someone turn off a kettle on my second day of demi and spoiled over fifty gallons of stock. I needed the finished demi for a high end party that next…
I spent time in Italy years ago working on a student stage, I was immersed in the language and culture, but I can read Italian better than I speak it. I can follow along slowly, but it was the same thing for the chef to listen to my English, we spea…
If that was true not many kitchen workers would have a job. Most restaurants in big cities are bilingual and the chefs and managers have to be the ones that speak two or more languages, not the workers. We have never treated not knowing english as a…
It is the basics of all kitchens. If you have not mastered the making of good stocks and bases then it is hard to make anything else in your kitchen. Look at the simple Mayonaisse, many ways to make it, but you have to be able to make the true sauce…
My Christmas for the past five years is going into a local restaurant and prepping for four days, to prepare a community meal for 400 to 500 people free of charge. It is a labor of love that I can give back to the people in my area that have support…
Profile Information
- Relationship Status:
- Single
- What is your favorite recipe creation?
- Smoked Chicken with my rub.
- When did you enter the Culinary Profession?
- 1978
- Who is your favorite Musical Artist?
- Clapton
- What is your favorite TV show?
- MASH
- Last Book Read:
- Reach of the Chef by Micheal Rulhman
- If you could have dinner with any three people who would it be and why?
- Paul Boucse - Met him years ago, greastest chef ever
Micheal Cenzer - To show him what he had taught to do and talent to express my ideas in food.
James Ryan - Old friend that inspired me to be creative and cook from my heart.
Paul Patterson's Photos
Paul Patterson's Blog
CONGRATS TO THE ELECTED BOARD
I can say this, we as CHEFS voted just like the vast majority of Americans in all other elections in this country out of 9700 voting members, only 3700+ responded to a simple letter to be sent back in to vote for our new board. What happened to the other six thousand (6000) members didn't they want to have a say in who was going to be the next president of the ACF. You cannot help to improve a federation of members by not voiceing your opinion by casting a ballot. So to you members that did not… Continue
Posted on June 22, 2009 at 10:26am — 2 Comments
Next Challenge,
What is the next challenge in my culinary career. I would like to get into a bigger operations than doing the one to three person shows. Small restaurant and public country clubs are great, but they are small places. Even I need something new to keep the juices flowing, this area is tapped out for good dining fare. I have always wondered what I could do more to get the little places on the map, to have a waiting list for dinner. To create the excitement you see and hear about in the big cities.… Continue
Posted on November 16, 2008 at 12:52am —
Comment Wall (9 comments)
- At 12:51am on November 29, 2009,
Kathy Rhodes, MS said…
- Thank you for your suggestion. I will contact him on Monday.
I am very excited to get started. However, it is a huge undertaking and I don't want to rush into anyhting that I cannot handle. Where is Morris Il?
- At 4:27am on October 30, 2009,
Jesse Parker said… - Thanks for the comment. I am just curious about the plans of others. There is just something I feel I need to do, but don't know what it is. I feel right now my career is in the fast lane-so to speak. Dinner parties, certifications, knowledge bowls, competitions....what happens when I'm certified and not in the position to do so many competitions....does it become 9 to 5-so to speak. do the day in the kitchen and go home. If you started over what would you do different?
- At 3:56pm on July 7, 2009,
Anna Gilgien said… - thanks for the welcome...unfortunately no, i never had the chance to learn anything from Chef Zema, I'm tucked away in the Pastry corner :-)
- At 8:39pm on April 29, 2009,
Shante' Smith said… - Just dropping by to say hello!! Have a pastry day!!
- At 11:51am on March 5, 2009,
Paolo Stefani, CPCE, CCC said… - Thanks for the info regarding a judge. I knew I posted it the request a little late so finding someone would be tough. Thanks for the effort
- At 12:26pm on February 16, 2009,
Tom Porter said… - Hi, i'd love to discuss the adopt a ship experience you had, I am considering it too.
- At 4:24pm on January 28, 2009,
Amanda McKee said… - I am interested in this postion if you could give me more information. Thank you.
- At 2:18pm on January 24, 2009,
Mark Webster, CEC, CCE said… - Paul,
I really am not sure what the qualifications are for the "Adopt A Ship Program". When I find out I will be sure to pass it on to you.
- At 7:20pm on December 20, 2008,
Raymond Carpenter said… - Hi Paul. We also use an electric smoker of the same size. For the club it is great because it requires so little attention. At home I love to smoke with wood chunks over hardwood charcoal. I once had the luxury of working where we had a gas fired smoker that we fed split wood into. It had the ability to cook 12 briskets to perfection overnight! I miss its consistency but trial and error is where the fun is at. Have you tried smoking lobsters? Would you split them first?
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