Patrick Mccandless work email
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Patrick Mccandless personal email
I’ve always loved learning about and exploring food and culture. Food is our fuel, medicine, an indulgence, a cultural bridge, and an art form. I’m a formally trained chef and passionate about creating meals that are health-conscious while still being interesting and delicious. In addition to holding chef positions at restaurants across the country, I am also a culinary adviser & consultant. I really enjoy helping other companies identify and solve problems. “It’s not how much money you make, it’s how much you keep that matters”. I have consulted on many restaurant openings, product launches, coffee shops, resorts, etc. in multiple states. I have over fifteen years of experience in the food & beverage industry and have worked with nationally recognized chefs (James Beard & Michelin) across the country. I am very well versed in the latest trends and techniques. I have lots of experience with a wide array of cuisines and concepts from fast casual to fine dining.Other notables: I’ve been a private chef in the Hamptons, studied at smokehouses in Ireland and the Netherlands, worked as culinary support for tours and festivals, and have been a guest chef at the famed James Beard House in NYC. I’ve also held multiple traveling chef positions performing over 150 pop-up dinners in 42 states working alongside Michelin starred and James Beard Awarded chefs.
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FounderRamblerNashville, Tn, Us -
FounderRambler May 2017 - PresentGreater Nashville Area, TnRambler’s mission is to create a series of micro-communities through the curation and production of signature events focused on food and food education inspired by local ingredients, recipes, customs and traditions. We have guest speakers from across the country sharing their knowledge and passions for an evening with food, drinks, and lively discussion. Our goal is to gather and educate on industry-related topics ranging from farming & sustainability to food culture and health. We believe we can inform and entertain a wide range of people who are interested in socializing, learning, and connecting with their community. www.ramblerevents.com -
Culinary AdvisorFreelance Feb 2015 - PresentUnited StatesResults driven Professional Chef/Culinary Adviser with a track record of success and well versed in a wide range of cuisines and concepts. I have over fifteen years of experience in many facets of the hospitality industry and have worked with nationally recognized chefs (James Beard & Michelin) across the country. I have consulted on many restaurant openings, recipe developments, product launches, and resorts in multiple states. Experience and services include: • Business Plan Analysis• Business Plan Development• Cooking Techniques Training• Event Organization & Planning• Food Cost Analysis• Food Cost Control• Food Styling & Photography• Kitchen Design• Menu Development• Nutrition Consulting• P&L Analysis• Product Research & Development• Product Sourcing & Purchasing• Recipe Development• Staff Training• Streamlining Operations• Trend Forecasting & Training
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ChefTailor Nashville Feb 2019 - PresentGreater Nashville Area, TnIntimate 38 seat restaurant featuring a 9 course interactive meal of Gujarati cuisine. Voted one of America's 10 best new restaurants of 2019 by Bon Appetite.
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Culinary Chef SupportAudi X James Beard Foundation Proof Series Jul 2019 - Sep 2019Multiple StatesProvided culinary support for a series of pop-up restaurants in a collaboration between Audi and James Beard Foundation. Worked directly with the guest chefs in each city to prepare and execute four nights of dinner service at a custom built "temporary" restaurant.Guest Chefs Included:Ashley ChristensenDaniella Soto InnesAngie MarNina ComptonKelly Fields Joanne Canady-BrownAnn MarshallSandra CorderoPing HoKaty GerdesCaitlin CorcoranDaniella Senior
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Sous ChefBlack Rabbit Mar 2016 - May 2017Nashville, TnSous Chef of an all open-wood-fired concept with custom built Demant Grills and wood oven. Assisted in all aspects of opening the restaurant as well as worked on systems, operations, menu creation, and hiring processes in the months leading up to the opening. Responsible for overseeing all culinary operations, maintaining quality standards, events, ordering, hiring, inventory, food & labor cost control.
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Interim Executive Sous ChefPrimland Resort Oct 2016 - Feb 2017Meadows Of Dan, VaResponsible for overseeing 4 restaurants and 7 food outlets of the 12,000 acre, high end mountain resort. Created systems to improve efficiency and quality standards. Worked to elevate the level of cuisine while lowering food cost. Worked to streamline ordering processes for all outlets. Managed a staff of 25 cooks and 7 stewards. Responsible for overseeing all banquets and events, restaurant services, food cost, labor cost, ordering, inventory, and staff training
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Interim Executive Banquet ChefHermitage Hotel Jul 2016 - Oct 2016Nashville, TnOversaw all aspects of banquets, functions, and events for the Five Diamond property, generating $3 million per year in banquet revenue. Worked to elevate the level of cuisine and standards while streamlining operations. Responsible for execution of events, ordering, scheduling, inventory, controlling food and labor cost, quality standards, and staff training
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International Food StudiesEurope Mar 2016 - May 2016Studied cuisine, techniques, and food culture in England, Scotland, Ireland, Denmark, Netherlands, Belgium, Germany, France, Switzerland, Italy, and Spain. Formally studied at meat smokeries in Ireland and Netherlands
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Traveling ChefDinner Lab, Inc. Sep 2015 - Feb 2016New Orleans, LaExecuted member based, high end, pop up style dinners (each with a unique concept and location) operating in 31 cities. Acted as featured chef as well as supporting chef for others' concepts. Responsible for carrying out 5 course tasting menus for groups of 60-240 guests. Responsible for set up, execution, and break down of events, event logistics, sourcing and ordering product, scheduling, payroll, staff training, quality control, achieving low food and labor cost.
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Distribution ManagerBrooklyn Cured Mar 2015 - Sep 2015Brooklyn, NyDuties included: charcuterie preparations, delivery and shipping logistics, inventory control, compiling client orders, creating invoices, product quality control, ordering materials and supplies, general accounting, and off site events and promotions
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Private ChefPrivate Client Jun 2015 - Aug 2015Hamptons, NyLive-in chef for a family at their summer home in the Hamptons. Responsible for daily menu planning, product procurement, inventory of goods, execution of daily meals, dinner parties, and special dietary needs.
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Chef LiaisonOutstanding In The Field May 2014 - Feb 2015Santa Cruz, CaExecuted 95 events on farms across 37 states, working directly with some of the countries most recognized chefs (from 90 different restaurants) to provide a four course meal to groups of 50-200 people. Managed the outdoor kitchen from set-up to break-down. -
Sous ChefSupper Restaurant Apr 2013 - May 2014Philadelphia, PaOversaw all kitchen operations in place of the Chef/Owner. Responsible for ordering, inventory, training kitchen staff, controlling food and labor cost, inventory, catering and events
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Executive ChefSt. Charles Exchange Mar 2012 - Apr 2013Louisville, Ky• Featured on the cover of Food & Dining Magazine and pages 22-27, Spring 2013 (Vol. 39) • James Beard Foundation Guest Chef, NYC February 2013Opened the establishment from the ground-up, created seasonal menus, budgeting, special events, scheduling, ordering, hiring/firing, controlling food and labor costs, training, developed customer relationships. -
Executive ChefChapman'S Restaurant Mar 2010 - Mar 2012Bloomington, InCreated seasonal menus, oversaw multiple banquet facilities (up to 250 people), scheduling, inventory, managing bar operations, creating wine and cocktail lists, ordering, controlling food and labor costs, hiring/firing, training staff, developing customer relationships, marketing.
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Sous ChefTruffles Fine Cuisine Apr 2008 - Mar 2010Bloomington, InOversaw all kitchen operations including staff training, ordering, menu development, baking and pastries, and controlling food and labor costs.
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Kitchen ManagerPea-Fections Jan 2004 - Mar 2008Vincennes, InMaintained food quality, oversaw all kitchen production in place of the chef/owner, created menu specials
Patrick Mccandless Skills
Patrick Mccandless Education Details
Frequently Asked Questions about Patrick Mccandless
What company does Patrick Mccandless work for?
Patrick Mccandless works for Rambler
What is Patrick Mccandless's role at the current company?
Patrick Mccandless's current role is Founder.
What is Patrick Mccandless's email address?
Patrick Mccandless's email address is pa****@****nts.com
What schools did Patrick Mccandless attend?
Patrick Mccandless attended Sullivan University.
What skills is Patrick Mccandless known for?
Patrick Mccandless has skills like Microsoft Word, Microsoft Excel, Menu Development, Culinary Skills, Restaurant Management, Food And Beverage, Pastry, Food Quality, Hospitality Management, Baking, Cost Control, Inventory Management.
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Patrick McCandless
Assistant Director, Parking Planning And Policy At Nyc Department Of TransportationNew York, Ny3gmail.com, mta.info, nyc.gov -
4grad.bryant.edu, att.eu, att.com, att.com4 +186094XXXXX
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