Twelve Days of Chefmas: Patrick Schaefer
While we love showing you delicious food 24/7, we also think it's important that you know who is behind the food you're eating. So, our "Twelve Days of Chef-mas" series will introduce you to a dozen noteworthy chefs from across the state. That being said:
🎶 On the seventh day of "Chef-mas," CT Eats Out brings to you... Executive Chef Patrick Schaefer of OTTO Pizza 🎶
How You Got Started In The Kitchen:
I got started in the restaurant industry when I was in high school, I asked to do a stage with a restaurant or chef in the area, and my school got me in touch with Thomas Peterlik, a chef working for the school district. After a couple of months of showing him how eager I was, he introduced me to Jonathan Rapp, owner of River Tavern and OTTO Pizza Chester, and he allowed me to work prep and desserts and make their pasta, and then I eventually jumped on the line.
Favorite Ingredient To Work With:
My favorite ingredient is dough. I love making fresh dough, and being able to work with such a versatile ingredient is awesome. Not only do we make delicious pizza but we also make bread in the mornings for River Tavern. And although it may seem simple, there are so many small things that can alter the way the dough reacts, so you need to be pretty knowledgeable.
Favorite Holiday Dish To Eat Or Cook:
My favorite dish is going to have to be my mother's lasagna. I don't know what it is about the lasagna, I've watched her make it easily 100 times. It's just simply delicious. I guess she puts something special in while I have my back turned, but hopefully she will give me that secret soon!
Restaurant In CT That You're Dying To Try:
I'm dying to try Millwrights. I know a couple of chefs who have worked there and their passion and love of food really draws my attention. Plus the restaurant comes with high recommendations from diners.
You can follow Chef Patrick on Instagram @schaefer1012