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Paul Patterson
- Male
- Morris, Illinois
- United States
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Immediate Past President…
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Paul Patterson's Discussions
What's on the Christmas Menu????
Replied Nov. 11, 2009
HELLO: Paul Patterson
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Latest Activity
What cuisine is your restaurant and who is your clients? How many seats and how big is your kitchen?
My lunch business is okay but I have not seen an increase in golf outing yet. Plus the ones that we have are going on the cheap side of the banquet menu, burgers and chicken breast. Still running a 29% food cost but would like to see business get be…
Most places that a new chef comes into will be doing things the old way. Use the books to help establish your kitchen standards and start to work with your staff. Do their job with them and see where it needs to be changed or improved on. Sometimes…
Well good luck, Take the best from all the chefs you have worked with and us that example in how you run your kitchen. Watch your numbers and your labor and have fun, you will need it.
So when was the last time someone from this group went out to sea with the Navy. I have 42 days left before we open the club again for the summer. So send me out. ANYWHERE, I am going stir crazy, painting and cleaning my house. Plus the Habitat Hous…
Profile Information
- 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
- 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.
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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 1:52am —
Comment Wall (4 comments)
- 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 8:20pm 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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