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.
- You’d be surprised to learn that I am a big video game player.
- If I could trade places with one chef it would be Christopher Ghobrial, Executive Chef of Coco’s Seafood and Steakhouse in Oconomowoc, Wis.
- One of my most memorable meals was a barley risotto at The Flying Fish at Disney’s Boardwalk Resort.
- My go-to drink is Next Level Brewing Company Big Boi Map IPA.
- My last meal would be my parents homemade pierogis.
- 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.
- 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.
- My favorite junk food is Twizzlers and Wavy Lays Chips.
- If I wasn’t a chef, I’d love to be a teacher.
- I knew I wanted to be a chef when I was 12 years old.
- You’ll never see veal sweet breads on the menu at my club because they would never sell.
- The most ridiculous member or guest request I’ve ever had was cut a 6-inch flatbread into 20 pieces.
- I love being a club chef because of the family environment with the members and my staff.
- When I’m not in the kitchen, I’m at home relaxing or visiting my niece and nephew.
- My biggest mistake when I first started as a chef was trying to do too much myself and not rely on my staff.
- I cook frozen pizza and Stouffers mac and cheese at home, but I’d never cook it at the club.
- 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.
- The most valuable piece of career advice I’ve ever received was work smarter not harder.
- 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.
- The most important piece of equipment in my kitchen is our Alto-Shaam Smoker.
- 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.
- 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.
- 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.
- My most embarrassing moment in the kitchen was falling up the back ramp while most of my staff watched.
- If I could have one superpower, it would be the ability to remember everything.
- My favorite cookbook is The BBQ Bible.
- My favorite kitchen hack is cooking rice in our steamer.
- 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.
- The hardest service of my career was the first year I worked the PGA Wyndham Championship at Sedgefield Country Club.
- The most popular item on my menu based on sales is the Holston Burger.
- I’d lose my job if I took the Smoked Chicken Quesadilla off the menu.
- Passion is the most important quality in a sous chef.
- My go-to breakfast is Eggo Waffles with butter.
- When hiring, lying kills a resume fastest for me.
- My biggest professional pet peeve is when someone says, “That’s not my job.”
- I will always purchase ketchup instead of making it from scratch.
- The most important question I ask during the interview process is, “Why do you want to work here?”
- The best excuse I’ve ever been given for calling off work is having a third tire blowout in a one-week time frame.
- If I had to hire a family member, I would choose my father because I love to cook with him.
- The best culinary gift I’ve ever received was an autographed copy of Emeril Lagasse’s “Every Day’s a Party.”