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Patrick plates some food in the kitchen.
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Chef Patrick Ridge the "young gun" chef of Le Languedoc Bistro.
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Only 24 years old, Patrick creates fabulous dishes and has 11 years experience.
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Chef Patrick Ridge of Le Languedoc Bistro
Name: Patrick Ridge [No longer the chef]
Age: 24
Born & Raised: Cohasset, MA
Restaurant: Le Languedoc Bistro
Reservations: 508.228.2552
Location: 24 Broad Street, Nantucket
Web address: lelanguedoc.com
When did you first become interested in food?
I’ve been cooking in the kitchen since I was thirteen years old. I started working in a restaurant in Cohasset for a part time job when I was 13. First by dish washing and always looking to do the next step, from busing to cooking to etc… I decided at an early age I wanted to be in the restaurant business.
What inspired you to become a chef?
In the kitchens that I worked at the chefs were always my mentors. They were always on there game and I wanted to learn everything I could from every chef I worked for.
Where did you go to school/train?
I learned hands on working in kitchens. I did go to culinary school briefly: Culinary Institute of the Arts in Hyde Park, New York. I completed my first year and after starting the second, I decided to drop out, because I was already a sous-chef at Jordon Hollow Inn in VA, and didn’t want to go back to school.
Years in cooking business:
Approx 11 years
When did you first come to Nantucket?
I first came to Nantucket in 2000. I needed a change from the Boston restaurant scene and to clear my head out a bit. I was impressed with the quality of restaurants here. I interviewed at several restaurants. When I applied to Le Languedoc as a sous-chef, I talked with Alan, and he asked me to prepare a dinner for 8 of his closest friends, Denis Toner, Michael Shannon, Lori Donovan, John Hayes, and several food and wine people from Martha's Vineyard. I pulled off an amazing dinner, and took a lot of chances. The dinner was a success and I was offered a position a day in a half later as a sous-chef.
Where you have worked?
I’ve worked with Seth Woods at Aquataine in Boston, at Tosca in Hingham MA, with Tony Ambrose at Red Lion Inn in Cohasset, and at Le Languedoc Bistro as sous-chef for the first year and main chef for the past two.
What style/culture influences inspire you?
I like simple and French. I like cooking traditional using local ingredients and traditions. This winter I will be working in Paris France in bistros for a month in a half and then I will be going to Spain with Languedoc owners Alan Qunha and Neil Grennan for a week to visit restaurants and sample menus.
Who are your mentors?
My biggest mentor is Neil Grennan who is the executive chef at the restaurant. He is always and continues to be excited about the food and the restaurant even after 30 years. My others are Seth Woods, Jack Lamoise.
How would you describe the restaurant to someone who’s never been?
Le Languedoc is a modern French bistro. There is a bar area downstairs that is like a little club. We also have an outdoor dining area in the summer and early fall. There is also an upstairs dining room, which is more refined and is for people who are looking for a more intimate evening with their guests. The downstairs is more of a social scene.
How do you come up with ideas for the menu?
It’s a seasonal menu and that dictates the product line. We have a menu meeting between Alan, Neil and myself. We try to buy all of the ingredients at their peak season. Nothing goes on the menu without the three of us meeting, discussing the menu, sampling the food to play with the recipes. and making the needed changes. The menu evolves after making the dishes; we are always willing to make changes to make the food taste better. Traveling in the winter, working in other restaurants, and eating in other restaurants give us ideas. Traveling also always gives us new ideas for new products to use in our restaurant.
How often does the menu change?
Usually about every three weeks. Not a complete changeover, only about 60%.
What do you try to do that is different from anyone else?
We don’t try to do food different from anyone else. I make sure we are using the freshest seasonal ingredients. We have a classical checklist of menu content. We have a very large menu and it's designed so you can have many options such as 3 appetizers, or 1 app and an entrée. We want to encourage people to order smaller items on the menu like several appetizers and eat more family style, and try different foods.
Do you travel for inspiration? Where have you gone?
I travel to Boston, Manhattan and France as often as possible. Every winter I travel to France and work in different restaurants for experience, to learn new techniques.
Are there any new discoveries in food world?
Attention to the product is really hot right now. There is more respect for the product now. Purveyors are smaller, cleaner, and more boutique operators. Restaurants are seeking out the best products from small independent purveyors.
What are your favorite dishes?
My favorite dishes are simple classic French dishes. Steak tartare, and char.
Any tips for the cooking at home?
Use the best ingredients. I'd rather have one great thing on my plate than 5 mediocre.
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