Patrick interviews Brandon Walker, Executive Chef and Owner of Essie’s Restaurant, located in Poughkeepsie, New York. Chef Brandon takes us on his culinary journey which began as a child in his mother’s kitchen, helping his mother prepare food for the family. His drive and passion to create excellent food continued to evolve. Brandon graduated from … Continued
Patrick interviews Christophe Feyt, Executive Pastry Chef at MGM’s Beautiful Mandalay Bay Resort and Casino, located in Las Vegas, Nevada. Chef Christophe describes his fascinating career in Pastry, beginning in France where his early years included work as Pastry Chef De Partie in 1991 for the French Prime Minister. In 1994, Christophe earned his Brevet … Continued
Patrick interviews Chef Herve Guillard, Director of Education at the renowned and award winning Institute of Culinary Education, located in Pasadena California. Herve shares his love of cooking and teaching, which run in the family and began at his parents bakery in Saint Florent Le Vieil, France. This was where he learned and perfected his … Continued
Tony Gemignani shares his amazing history and journey, from his childhood growing up on the family farm in Fremont, his passion at an early age for making pizza and his decision to take pizza to the next level! Tony describes his pivotal trip to Naples, Italy in the year 2000, that inspired his motto: “Respect … Continued
Ryan Porter, Founder and Co-Owner of Nai’a Natural products, shares his experience on navigating the world of Costco buying and what it takes to place a product on their shelves. With over 20 years of experience representing manufacturers and placing products solely with Costco, Ryan describes Costcos strict buying policies and commitment to their members. … Continued
Patrick interviews Master Baker, Romain Dufour. Romain shares his history, beginning with his 2 year training at Ecole de Boulangerie et de Patisserie de Paris and working at the renowned Plaza Athenee under the direction of Christophe Michalak, World Champion of Pastry. Romain describes his position as Head Baker at the InterContinental Hotel in Dubai, … Continued
Patrick interviews Matthieu Chamussy, Research and Development Pastry Chef at Porto’s Bakery and Cafe, located in Southern California. Matthieu discusses his early pastry training in France, his transition to the US, and his current position at the popular Porto’s Bakery, where Matthieu innovates, improves and develops the pastry teams for 5 very large and high … Continued
We take a journey to the Beautiful Island of Madeira Portugal, where Patrick interviews Chef Mauricio Faria, of the highly acclaimed Akua Restaurant in Funchal, Madeira. Mauricio’s deep knowledge of Portuguese and international seafood cuisine is shared as he discusses Madeira’s rich food history, including a discussion of the classic Portuguese Caldeirada De Peixe. Mauricio … Continued
Don Guerra, a 2020 James Beard Award Semifinalist for Outstanding Baker, discusses his fascinating life and journey from the small bakery he started in his garage, to the nationally acclaimed Barrio Bread Bakery, located in Tucson Arizona. Sharing his insight as an educator and instructor, Don discusses the importance of utilizing locally grown organic grains … Continued
Filippo Rosato takes us on a journey from his home in Italy to the UK, where his passion for Italian food and the art of pizza finds him joining forces with Tim Barclay and Stefania Evangelisti of Purezza. Filippo’s goal was to create the amazing flavors and textures of Italy’s finest traditional pizza’s, using only … 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.