InterCourse Chef Services offers clients a wealth of culinary expertise and experience spanding 15 years in the culinary industry.  Patrick is proud to have worked in many fine dinning establishments, including:

·        Cilantro

·        Florentine

·        The Emerald Lake Lodge and Conference Center, Field, B.C.

·        The Wildwood Grill and Brewing Company

In addition to fine dining, Patrick has extensive baking, pastry and chocolate making experience:

• Bernard Callebaut Chocolates
• Brulée Bakery

Since 2000, Patrick has been on the roster of chef instructors at The Cookbook Company (www.cookbookcooks.com ), specializing in Thai Cuisine.  He can also be found teaching public and corporate team building classes at The Cooking Room in Red Deer, Alberta.

Patrick also organizes and assists in successful class planning for celebrity chefs and authors, including:

• David Adjey- Whitecap Books www.whitecap.ca
• Anna Olson-  Whitecap Books www.whitecap.ca
• Hugh Carpenter- Ten Speed Press www.hughcarpenter.com.
• Tahera Rawji –Whitecap Books www.taherarawji.com
• Eric Akis –Whitecap Books www.whitecap.ca

His strengths and experience also include hands-on cooking classes for large corporations, as well as private in-home cooking classes, which cover topics such as basic and advanced knife skills, thai cooking,  aphrodisiac cooking, and kitchen registries for newly engaged couples.  He also welcomes new ideas for cooking classes. 

Patrick is a graduate of the Southern Alberta Institute of Technology’s Journeyman Cook program, learning Classical French Cuisine (1995). 

Patrick also attended Le Cordon Bleu Paris Cooking School in Ottawa, Ontario, graduating from The Pastry Arts Program (1999).