Word on the street is that it’s #Internationalchefday this week. As such, I wanted to feature a longtime Rapp Morris Family collaborator, birthday party guru, Midwestern-roots-with-California-flair, one of a kind Chef Patricia Foley (“Chef Paddy”) in this week’s edition of #hacksthenewsletter.

AJR: What inspired you to become a chef?
CP: My amazing dad was a farmer and him and my wonderful mom sold their produce at our home farm stand. It was fun to help them plant, grow and harvest foods for our community. I wanted to learn as much as I could to make delicious meals with the produce that we grew. I was extremely lucky and had the opportunity to study at Le Cordon Bleu and become a chef. This was one of the best experiences of my life. I love cooking and bringing joy to people’s tables.AJR: What are your favorite meals to prepare for clients, and events to create for?
CP: I love cooking for both small events and larger events. It’s fun to create specific menus depending on the event (from kid’s birthday parties to fancy dinner parties). I usually start with my client’s favorite foods and then build based on season. Living in California we are spoiled because we can get the best of the best produce all year round.AJR: If you have one DIY tip for all home cooks, what would it be?
CP:Use your leftovers in the fridge to create new quick delicious meals. It’s pretty easy to whip up some tacos with your leftover veggies or maybe make a quick omelette or frittata. Don’t be afraid to get creative and I’m sure it will all taste delicious.

To find out more about Chef Paddy and her family farm in Illinois, go to www.paddypan.com

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