“First we eat, then we do everything else”-MFK Fisher.

I am an eater first, a chef second. 

As an eater, I am the craving, hungry consumer. As a chef, I satisfy those cravings. 

My recipe development and food concept services are geared to the consumer, your customers, allowing you to satisfy their cravings and grow your business through creative culinary marketing.

I use trends, culture, history, taste and experience to promote your product.

Experience being the key, I bring over 15 years of professional culinary management experience to the table. 

Below you’ll find my life’s recipe and the ingredients that created a chef. 

Chef Patterson Watkins

yield: one serving

Ingredients

1 cup Mom’s sugar cookies

1/2 cup Dad’s scrambled eggs 

2 tbsp. Grandmother’s chicken noodle soup

2 tbsp. Julia Child, Galloping Gourmet and Jacques Pepin

1 lb. Johnson and Wales University, BS Culinary Nutrition 

2 lbs. Restaurant, corporate dining and retail experience 

3/4 cup International Culinary Work; China, Greece and UK

3/4 cup Food Travel; Spain, Africa, Italy, France, Belgium, Mexico, Canada and US. 

1/2 cup R&D experience for magazines, restaurants, retailers and producers 

1/4 cup Wine Education from the National Wine School

Method of Preparation

1. Surrounded by excellent home cooks, I poured myself into cookbooks, back of the magazine cooking tips, recipe subscriptions recreating and developing.
2. Inspired by the greats, I immersed myself into the culinary arts, studying and practicing.
3. Putting my skills to the test, gaining experience in the food service industry working with small and large businesses from restaurants, corporations and retail. 
4. Traveled extensively, learning, working and honing my craft. 
5. Developed recipes, blogs posts, product concepts and food platforms. 
6. Putting skill and experience to work creating recipes and food concepts.