I’m a 27-year old cook living New York. Before I graduated from cooking school, I was diagnosed with cancer – stage 2 lymphoma. It has been 2 years since I’ve been out of the hospital and I’m working hard at getting where I need/want to go. This site is a life in progress.
Hey man I have been checking out your blog since your first post believe it or not. I found it because you put me on you blog roll. What is the name of your restaurant. Are you the sous chef ?(from the name of the blog). When I get time I will definetly put you on my blog roll. Merry Christmas!
Nice site – great write up on Alinea – I haven’t been their yet…
Keep it up!
Hey man! Thanks for stopping by BlakeMakes and for signing up. I’ll be sending some good stuff your way! You’ve got a new reader! bk
Hey man, I totally recognize you from school! Where are you working in San Fran? Yea working for Ken is quite the opportunity, it definitely is a daily kick in the balls, but I love it…for sure Ill keep in touch, a bunch of kids from out here are moving out to San Fran in a few weeks….
P Diddy…I am so proud of you (and I mean that the most non-condescending way). God, you must be having a blast at mugaritz. Some of your photos reminded me of my dinner there in March. The clay covered potatoes…and the cheese plate. So amazing! Have you made friends with any of the FOH staff? I remember a girl from CIA there…
Keep it up love!
Hey Pat, loooonnnnggggg time! Mum send me a copy of your mum’s letter so that’s how i found your blog, been great reading up on all the goings on. So pleased and happy for you that you’re doing so well. Hope to catch up soon – be great to see you down here in Sydney
add me to your facebook if you’re on it. take it easy, james.
Patrick, took awhile but found your website. Great job! Now teach me how to make salame or sausage.
Thanks,
Dr A
PS You look great and nice job!
Thanks Dr. A. I’ll be home soon, and Ill bring some of my latest batch of salumi for you. Just go easy on the teeth!
Your blog looks great. Congratulations and good luck.
Thanks chef. My photos arent quite on par with yours, yet. I just found out about yours, and dig it. thanks for stopping by.
Hey man, I’ve been reading your blog now for a little bit. I see that you use to cook in SF. I use to cook in SF also, but now I’m in NYC. Looking back at some of your older post, I noticed you cooked at Mugaritz. I was just wondering if you could help me out.
How did you land that awesome stage? Did you know someone who recommended you? Did you have to old school it and send in your resume by fax? I filled out the application form on their website, but to no avail.
I know that’s a lot to ask, especially since you don’t know me, but your response would be greatly appreciated.
Thanks for you time, man. Keep on writing, cooking, and farming. Hope all is well.
I emailed them and asked them to email me an application. I knew nobody there, but i did know a couple people who had staged previously who gave me insight before i left. So just ask em for an application, they should be accepting people for the fall; but be forewarned, this is the end of the busy season, so they might be rolling with a smaller crew. good luck and thanks for reading, ill be posting more frequently; just been really busy..!
hey man, have been following your site when i can and love it.
hope gilt is going well for you. landed a 3 month stage at restaurant noma in copenhagen and was wondering if you knew of anyone who had worked there and how they liked it. any info would be greatly appreciated!
cheers man
great site
Correction …F******g great blog… totally inspirational. I read the whole thing from start to finish. Will be back again when I am tired of food and life to refresh my enthusiasm.
You rock…good luck with things …you deserve to succeed.
Patricio –
Really enjoy the blog man…you’ve told me about some of your experiences over the phone, but it’s kind of a different thing actually seeing the pics and reading about it on your own forum. Good stuff!
Hello Patrick, you dont know me, but I know you! I used to work at Rubicon, and i was talking to Stuart about me trying to stage in Spain, and he told me to look you up. Youd be really helping your fellow brother-in-arms if you could give me some advice about getting into a place like mugaritz. Anyhow, I know youre probably busy, but i would love to hear back from you. And nice blog by the way!
Interesting stuff. Looking forward to more.
Shuna tried introducing us on twitter while I was on a train and in the midst of a crisis of life…hope we can talk bread and food one day, in the meantime you can check out my blog on food and mostly bread….as I am checking out yours this morning!
Happy cooking!
Jeremy
Thanks Jeremy! I have totally neglected this poor blog due to the overwhelming nature of my job the last year. I WILL get back on the wagon, and update it more frequently now. We will definitely have to talk bread sometime soon; speakin of which, I saw your “pugliese” post, and made some based on that formula -really nice. The old school book that Ive been lookin thru recently is Carol Field’s “the italian baker”. From 1987, but still really cool.