Patrick interviews Tish Boyle. Tish is the Managing Editor of Pastry Arts Magazine, an experienced food writer, pastry chef and recipe developer. She is also an award winning cookbook author, having written 10 cookbooks specializing in desserts! Tish is a graduate of Smith College and La Varenne École de Cuisine in Paris. Her adventures include … Continued
Patrick interviews Executive Pastry Chef and Master Chocolatier, Vincent Pilon. Vincent talks about his passion for chocolate and strong desire for a career in pastry at an early age in France. His studies and chocolate and pastry work history in France are discussed, as well as his inspired move to the the US. Chef Vincent … Continued
Patrick and long time friend, Chef Rick Boufford discuss the Omelet! Styles, techniques, fillings for breakfast, brunch and hey – why not dinner? Rick goes over a traditional French Omelette, Italian Frittata, Spanish Omelette/Tortilla and the American Omelet. The traditional pan used, filling options in or on top of the omelet, or none at all! … Continued
Patrick interviews Filippo Cianciosi, the founder and owner of Filos Gelato, located in Huntington beach, CA. An Italian Gelato Maestro, Filippo discusses his gelato training, which began in his father’s gelato shop in 1987. At the age of 7, Filippo began learning the craft while helping his father to create their amazing gelato! Over the … Continued
Patrick interviews Chef Brandon Walker, Chef and Owner of Essie’s Restaurant in Poughkeepsie, New York. On today’s podcast, Brandon guides us through his step by step process in making his signature Goat Bolognese at home. This innovative recipe, a fusion of Italian, Jamaican and Moroccan flavors, is reflective of Brandon’s heritage and deep culinary history! … Continued
Patrick interviews Chef Rick Boufford. Today, Rick shares his AMAZING Four Season Lamb! – (or Salmon or Scallop or Zucchini) recipe along with a (I must admit) crazy good Gateau Chocolate dessert recipe – detailed and explained in a way that we can all reproduce at home. He also throws in a killer garlic mashed … Continued
Pastry Chef Patrick Honeywell talks about pastry recipes evolving over time and how, through collaboration with other chefs, bakers and home cooks, enhancements and improvements can be made to the recipes we enjoy making. In this podcast, Patrick shares his recipe for a Brown Butter Macadamia Nut Tart. Music courtesy of John Heussenstamm, all rights … Continued
Patrick interviews Executive Chef Felix Nappoly. Felix Has been an Executive Chef with Hyatt Hotels Corporation for 21 years and has twice been chosen as Hyatt Hotels National Executive Chef of the Year. In today’s podcast, Chef Felix shares his signature dish recipe – Pan Roasted Chilean Sea Bass with red beet risotto, wilted baby … Continued
Patrick interviews Marisel Salazar, a New York based food, travel, lifestyle writer, TV host, marketing and analytics guru! Marisel is a writer for Michelin, Insider, VinePair, Thrillist, Tasting Table, PureWow, nycgo.com and Martha Stewart Living. She is one of Refinery 29’s top 10 NYC Food Instagrams to follow and Zagat’s Top 100 Food Instagrammers in … Continued
Patrick’s special guests are Kona Island’s Farsheed Bonakdar and Ken Melrose. Farsheed, owner of the Cocoa Outlet and known as “The Chocolate Guy in Hawaii” and Ken Melrose, owner of Primavera Cacao Farm, share their intimate knowledge of Kona Hawaii’s cacao industry and its history. Kona’s excellent weather and soil are perfect for growing and … Continued
Patrick Honeywell has over 20 years of experience in the Food and Pastry Industry. Formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”
As Corporate Chef for Le Chef Wholesale, Patrick heads up the R&D and new product development departments, provides company product training, sales and marketing classes and seminars.
Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.