Staff – Patrick Blackman

Culinary Liaison

Patrick Blackman

Patrick Blackman
Sous Chef

Tell us about your role:
As Sous Chef I manage banquet service for all events and assist with the daily service of the restaurant. I help create specials using local and seasonal ingredients. I also create educational programming for the community, such as cooking classes. Besides the role as Sous Chef, I additionally serve as the Culinary Liaison. As Culinary Liaison I coordinate with the College’s Culinary Arts instructor to help see that food produced by the students gets utilized in the restaurant.

How did you come to join the Coltivare team?
Being new to the area (I’m originally from New Orleans, Louisiana although I spent the last 12 years in my second home of Houston, Texas), I was seeking an opportunity to grow in the right establishment. I first landed a job in the restaurant as a line cook, and during my 3 month trial period, an adjunct position opened on the educational side. I applied, and since I had extensive experience in restaurants along with a degree from the Culinary Institute of America, the position was a perfect fit, allowing me to teach while also continuing my own culinary education.

Why Coltivare?
From my perspective, Coltivare and Tompkins Cortland Community College both embody the culinarian’s dream of utilizing as many as local ingredients as possible. Being surrounded by dozens of local farms supported by a committed community is one of the best feelings one can have. Working here not only allows me to fully immerse myself in something I deeply care about—cooking and eating as local as possible—it also allows me to develop into a better chef while helping others to to the same. I also get to do some creole cooking and extend my love of the cuisine to others.

Favorite feature of the Finger Lakes region?
The Cayuga and Seneca Lake wine trails, Buttermilk Falls, Taughannock Falls, and all local independent farms!

Favorite kind of food?
Food grown and made with love is always my favorite!