HOMETOWN: Quincy, MA
RESIDES IN: Hyde Park, NY
POSITION: Culinary student
CULINARY EDUCATION: A.O.S. Culinary Arts, C.I.A. working on BPS Culinary Arts Management
FAVORITE SIMPLE RECIPE: For summer: Berries with balsamic, honey, mint, basil and tart yogurt. For spring: Fresh pasta with fresh morels sautéed in butter and white wine.
BIO: Patrick is currently a student at the Culinary Institute of America. With an inherent love for cooking, he was inspired as a child by his mother and grandmother and today by food writer Michael Pollan. Patrick has always had a love for the arts, both performing and visual and tries to incorporate them into every dish he creates. With ingredients as his medium of art, he is inspired by quality and freshness and enjoys making fresh vegetable dishes like succotash, pisto and ratatouille. He has a passion for sustainable agriculture and hopes to educate and promote support for local farmers and growers.
Top Chef New York - Bios - Official Bravo TV Site