Chef Patrick Hersey – Catelli


Chef Patrick Hersey
London, Ontario


Chef Patrick Hersey is Professor/Coordinator of Culinary Skills – Chef Training Program at Fanshawe College in London. Passionate about hospitality and helping young cooks reach their culinary goals, Chef Hersey graduated from Fanshawe College’s Cook II Apprenticeship program and went on to train at many local establishments.

Inspired by French and Mediterranean cuisines as well as the many great chefs and teachers he has worked with throughout his career, he has a love of seafood, and a classical style with a focus on quality and simplicity.

www.fanshawec.ca/programs-and-courses/program/chf1-culinary-skills-chef-training/next-year


PASTA-MAKING TIP:
Instead of adding oil to the pasta cooking water, toss cooked, drained pasta with a little bit of olive oil to prevent the noodles from sticking to each other. Use the handle of a wooden spoon to toss the pasta in order to prevent breaking the noodles.

SUMMER 2016 FOOD TREND:
Sustainably sourced, GMO-free fish products, such as wild-caught salmon. As people become more aware of the environmental impact of everything they eat, healthier, sustainable alternatives are being increasingly used in recipes. Sustainably-sourced salmon can be used in pasta dishes in place of the more traditional shellfish like shrimp, clams or crab.


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