Chef’s Thoughts with Patrick Budniewski

Holston Hills CC’s Executive Chef says this is the most undervalued ingredient.

Patrick Budniewski is the Executive Chef of Holston Hills Country Club (Knoxville, Tenn.), a position he has held since 2016. He attended Johnson & Wales University in Charlotte, North Carolina, where he graduated with an Associate Degree in Culinary Arts and a B.S. in Food Service Management. He has been with McConnell Golf since 2013 and has worked at three different McConnell properties.

1. You’d be surprised to learn that I am a big video game player.
2. If I could trade places with one chef it would be Christopher Ghobrial, Executive Chef of Coco’s Seafood and Steakhouse in Oconomowoc, Wis.
3. One of my most memorable meals was a barley risotto at The Flying Fish at Disney’s Boardwalk Resort.
4. My go-to drink is Next Level Brewing Company Big Boi Map IPA.
5. My last meal would be my parents homemade pierogis.
6. My worst culinary creation was roasted Brussels sprouts— I burned them during a wedding for 150 people. Luckily we had more for another party later in the week that we could use.
7. If I could change one thing about my club it would be space and layout. We were built in the 1920s and if we could redesign the layout it would be awesome.
8. My favorite junk food is Twizzlers and Wavy Lays Chips.
9. If I wasn’t a chef, I’d love to be a teacher.
10. I knew I wanted to be a chef when I was 12 years old.
11. You’ll never see veal sweet breads on the menu at my club because they would never sell.
12. The most ridiculous member or guest request I’ve ever had was cut a 6-inch flatbread into 20 pieces.
13. I love being a club chef because of the family environment with the members and my staff.
14. When I’m not in the kitchen, I’m at home relaxing or visiting my niece and nephew.
15. My biggest mistake when I first started as a chef was trying to do too much myself and not rely on my staff.
16. I cook frozen pizza and Stouffers mac and cheese at home, but I’d never cook it at the club.
17. If I could have dinner with one person, dead or alive, it would be my grandpa Daniel. He passed away before I became an Executive Chef. I know he’s proud of me.
18. The most valuable piece of career advice I’ve ever received was work smarter not harder.
19. My favorite celebrity chef is Emeril Lagasse because when I was growing up I would stay up late past my bed time to watch Emeril Live! on the Food Network.
20. The most important piece of equipment in my kitchen is our Alto-Shaam Smoker.
21. I want to learn more about molecular gastronomy because I am intrigued by the use of different chemicals and how they react and how they can bring different life to a dish.
22. My favorite ingredient is basil. Pork belly is the most overrated ingredient. Freshly made stock is the most undervalued ingredient. I detest instant powdered bases and I can’t live without salt.
23. I don’t like to brag, but when I accepted my position at prior to Holston Hills at McConnell Golf’s Reserve Golf Club at Pawley’s Island, I was the youngest Chef in McConnell Golf at 28 years old.
24. My most embarrassing moment in the kitchen was falling up the back ramp while most of my staff watched.
25. If I could have one superpower, it would be the ability to remember everything.
26. My favorite cookbook is The BBQ Bible.
27. My favorite kitchen hack is cooking rice in our steamer.
28. I am motivated and inspired by my team and fellow staff members at Holston Hills, who continue to put out the best product we can.
29. The hardest service of my career was the first year I worked the PGA Wyndham Championship at Sedgefield Country Club.
30. The most popular item on my menu based on sales is the Holston Burger.
31. I’d lose my job if I took the Smoked Chicken Quesadilla off the menu.
32. Passion is the most important quality in a sous chef.
33. My go-to breakfast is Eggo Waffles with butter.
34. When hiring, lying kills a resume fastest for me.
35. My biggest professional pet peeve is when someone says, “That’s not my job.”
36. I will always purchase ketchup instead of making it from scratch.
37. The most important question I ask during the interview process is, “Why do you want to work here?”
38. The best excuse I’ve ever been given for calling off work is having a third tire blowout in a one-week time frame.
39. If I had to hire a family member, I would choose my father because I love to cook with him.
40. The best culinary gift I’ve ever received was an autographed copy of Emeril Lagasse’s “Every Day’s a Party.”