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.