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One-on-one with Broadmoor Executive Chef David Patterson

September 20, 2017 Updated: September 21, 2017 at 6:07 am
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David Patterson has been promoted to executive chef of the Broadmoor- only the sixth person to hold the title. He poses in the kitchen of Summit restaurant on Thursday, August 31, 2017. (Photo by Jerilee Bennett, The Gazette)

David Patterson, a modest and soft-spoken Kentucky native, was promoted to executive chef at The Broadmoor in late June. Patterson says he is humbled to be only the sixth executive chef at the resort since it opened in 1918 - and probably the youngest, at age 40.

Here's our question-and-answer session with Patterson.

Question: Three words to describe your food?

Answer: Simple, honest, ingredient-driven.

Q: Six words to describe you?

A: Motivated, engaged, focused, high energy, open minded, friendly.

Q: Proudest moment as a chef?

A: Being named the executive chef at The Broadmoor.

Q: Favorite ingredient?

A: Fresh seafood.

Q: Most overrated ingredient?

A: Bacon. Bacon is great, but it should be used with restraint. Too many in the industry rely on it as a crutch.

Q: Most undervalued ingredient?

A: Sea salt. Perfect seasoning is at the root of great cooking.

Q: Favorite local ingredient?

A: Roasted green chilies. We go to the Green Chili festival every year in Pueblo and stock up for the year.

Q: Foods you can’t live without?

A: A good old-fashioned peanut butter and jelly sandwich. It’s a quick meal and always makes you feel like a kid.

Q: Best food city in America?

A: New York City. It’s stood the test of time and is still the best food city in the country.

Q: Favorite cookbook?

A: Essential Cuisine by Michel Bras

Q: Weirdest thing you’ve eaten?

A: I wouldn’t know where to start. I’ve traveled extensively and always make it a point to eat what is popular wherever I am. I love street food and will pretty much always get in line if I see a crowd.

Q: Current Colorado Springs culinary genius?

A: Max Robbins at the Penrose Room. Max is cooking the most innovative and delicious food in the state right now. He’s a great talent, and his passion for food is evident on the plate every night at the Penrose Room.

Q: You’re making an omelette — what’s in it?

A: Fresh eggs, Parmigiano Reggiano, extra virgin olive oil, butter, sea salt, Tellicherry peppercorns

Q: After-work hangout?

A: Red Leg Brewery. Great craft beer, good food trucks and great friends.

Q: What would you request for your last dinner?

A: My mom’s chicken and dumplings.

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