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Saiket Patwary
  • Male
  • Wichita, KS
  • United States

Saiket Patwary's Friends

  • Marisol Johnson
  • Jen Thomas
  • Chef Klaus Fix, CCC (Canada)
  • Martin Heuser
  • Mike Kester, CEC, CCA, AAC
  • Mark Webster  CEC, CCE, AAC, HGT

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Profile Information

About Me:
Executive Chef at Wichita, ks. Graduated from Wisconsin with Culinary management degree. Currently working on C.E.C
What is your favorite recipe creation?
Anything with Molecular Gastronomy. Consider myself expert in Gluten Free and Weight transformation recipes
When did you enter the Culinary Profession?
If you could have dinner with any three people who would it be and why?
My mother, Gordon Ramsay and Chef Tom....They are all my inspiration
What is your favorite Culinary Web site?

Comment Wall (9 comments)

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At 12:24am on February 22, 2014, Mark Webster CEC, CCE, AAC, HGT said…

Chef my email is: chefwebster101@aol.com

At 12:34am on April 4, 2009, Chef Klaus Fix, CCC (Canada) said…
Hello Chef, When you arrive in Vancouver, send me a note on "We are Chefs" and I will refer you to the local branch of the Canadian Culinary Federation and get your resume into the website.
At 2:11am on March 7, 2009, Craig Priebe said…
only 2 hours left! polls close at 12:00PST
Here's an opportunity- won't take but a moment and it's fun...

- go here-

-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends

I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6 12:00amPST

Craig Priebe CEC
Grilled Pizzas & Piadinas
At 11:20am on February 17, 2009, Mark Webster CEC, CCE, AAC, HGT said…
Years ago I worked for Marriott and through the changes to Sodexo in the KC Area.
At 9:49pm on February 16, 2009, Ray L Duey, CEC said…
Step by Step or ABC plus my DVD and that should be all you need for now !!
At 1:35pm on February 14, 2009, Ray L Duey, CEC said…
At 11:47am on February 14, 2009, Mark Webster CEC, CCE, AAC, HGT said…
Start getting a magazine called "Prepared Food" and you can gain alot on starches, gelatins etc. It has alot of great info and they send you a huge hardbound book called the Food Master Ingredients and R&D Services each year.
At 4:03am on February 14, 2009, Ray L Duey, CEC said…
Are you carving a watermelon in that picture ? Come visit me at www.chefgarnish.com

Chef Ray
At 10:46pm on February 13, 2009, Mark Webster CEC, CCE, AAC, HGT said…
Have you read Molecular Gastronomy by Herve This. If not this is a must read.

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