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Salt Your Pasta Water - Chef Pat x Made In

Chef Pat x Made In

Explicit content warning

04/05/23 • 34 min

Salt Your Pasta Water

Kicking off season 3 we have Chef Pat Pascarella and the Made In Cookware team! Made In reached out to Chef Pat about being featured in their newsletter. In this interview they discuss restaurant industry and of course how awesome Made In cookware is!
Happy Listening!
Follow us for new recipes, videos, and food! https://linktr.ee/patpascarella
Be the first to receive Chef Pat's food recipes, text PASTA to (404) 476-5691

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Kicking off season 3 we have Chef Pat Pascarella and the Made In Cookware team! Made In reached out to Chef Pat about being featured in their newsletter. In this interview they discuss restaurant industry and of course how awesome Made In cookware is!
Happy Listening!
Follow us for new recipes, videos, and food! https://linktr.ee/patpascarella
Be the first to receive Chef Pat's food recipes, text PASTA to (404) 476-5691

Previous Episode

undefined - Growing A Career In The Restaurant Industry With Scott Schroder

Growing A Career In The Restaurant Industry With Scott Schroder

Join Chef Pat Pascarella and Scott Schroder as they discuss building a career in the restaurant industry. Both from Connecticut, Scott shares his story about moving to Atlanta and growing his career with the Porchetta Group!
Follow us for new recipes, videos, and food! https://linktr.ee/patpascarella
Be the first to receive Chef Pat's food recipes, text PASTA to (404) 476-5691

Next Episode

undefined - Meredith Marshall - Out Work Everyone. From Nanny to Executive Chef in Two Years

Meredith Marshall - Out Work Everyone. From Nanny to Executive Chef in Two Years

Join Chef Pat Pascarella and Chef Meredith Marshall on today's podcast. Tune in and learn how Marshall decided to pursue becoming a chef and then Executive Chef in just two years!
Happy Listening!
Follow us for new recipes, videos, and food! https://linktr.ee/patpascarella
Be the first to receive Chef Pat's food recipes, text PASTA to (404) 476-5691

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