Check out the latest Question & Answer with Executive Chef Patton from The Whiskey Kitchen in Nashville, TN.
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EA: How did you become an executive chef?
CHEF: I worked myself into the job. Hard work pays off plus it’s good to have a decent palate.
EA: What is your culinary background?
CHEF: I started working in the business as a busboy/dishwasher and have worked my way up over the last 20 years….from salads to fry cook, to prep & thru all the stations in the kitchens, all over the kitchen learning in whatever restaurants I worked in….sous chef, day chef, etc.,
EA: How long have you lived in Nashville, TN?
CHEF: 32 years
EA: What restaurant do you currently call home?
CHEF: The Whiskey Kitchen on 12th ave. I’ve been here for almost 2 years. Before that I spent 4 years at Virago.
EA: If someone had 15 minutes to make dinner what would you recommend?
CHEF: Start with your left overs. If you have no left overs then breakfast always makes a great quick dinner. A few more ideas would be a salad or pasta. It really does depend on what you have on hand.
EA: What is the most exotic thing you have prepared?
CHEF: Toro tuna and ostrich
EA: Do you have a favorite restaurant in Nashville (other than where you work)?
CHEF: Not at the moment. I’m constantly trying out new places. It seems like restaurants are opening up every day here in Nashville.
EA: Who has been your role model?
CHEF: My parents
EA: Do you have a favorite chef?
CHEF: I don’t necessarily have a favorite but I do like to see what other chefs are creating to get another perspective when I am looking at what product to choose, how to prepare items etc.,
EA: What is your opinion on food competitions?
CHEF: I have done a few and it was fun at the time. Not really my thing now.
EA: What is your favorite dessert?
CHEF: Pound cake and strawberries. It’s fresh & simple and reminds me of summertime. It’s always a winner in my book. But who has just one favorite dessert?
EA: Are you a different kind of chef in your own kitchen than at the restaurant?
CHEF: Yes. I am diabetic so I have a totally different menu I prepare at home, plus I am a bachelor.
EA: Do you think buying organic is important?
CHEF: I do to an extent… but organic can’t quite supply the demand for the masses to make it affordable to everyone.
EA: Have you ever been in a kitchen fight?
CHEF: No not a physical altercation…arguments and heated moments are part of the business
EA: What is your favorite wine to cook with?
CHEF: Any wine I can drink. Preferably a red wine. I like smooth Pinots, big Cabernet’s and blends.
EA: Who is your favorite food network chef?
CHEF: I like Bobby Flay. He has his style of cuisine he is known for and brings his touch to the various dishes he prepares. He creates alot of different meals and explains the techniques on how to prepare them.
EA: What is your favorite cooking show?
CHEF: I like Unique Eats. It gives people a glimpse into local eats in various cities. It also showcases some creative chefs doing there own thing.
EA: What advice would you give to other people that aspire to be in the food business?
CHEF: Be prepared for long hours and never lose passion. Always continue to evolve. And my #1 rule don’t mix business with pleasure. It makes for a weird environment and the less people involved in your personal life the better. Keeps me at peace!
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118 12th Ave S, Nashville, TN 37203
CLICK HERE to check out the Whiskey Kitchen website