Executive Sous Chef David Patterson

I’m sure you’ve heard the saying, “it’s all about who you know,” or, “networking is key.” I’ll be graduating in less than a year, and as a grad, I can only hope that the people I’ve come across in my 21 years will help get me somewhere after school.

grad
indexWho knows where I will end up: I can’t seem to get myself to leave Colorado, and I’m not quite sure what my passions are. I love food and traveling but… who doesn’t? I’m also pretty sure in order for those things to happen, it comes with a cost!
David Patterson, Executive Sous Chef here at The Broadmoor, not only has the skills, but seemed to know the right people aDavid Patterson resizednd was in the right places at the right time to get him where he is today.

Patterson went in-state to the University of Kentucky majoring in Industrial Sociology: Work and Labor Theory. Though he deals with this idea in the workplace a lot, it’s not quite what you’d expect from a lead chef at a Five-Star hotel. But unintentionally, this chef grew up around cooking, and around good food. His grandpa worked all things vegetables – pickled, canned, and preserved after picking them from the garden.

Eventually, Patterson worked his way towards a Bachelor’s degree at University of Kentucky, an Associate’s at New England Culinary Institute and finally found his way to Maisonette in Cincinnati, Ohio working with Bertrand Bouquin. Sound familiar? These two chefs work side-by-side at the Broadmoor, today. “It’s all about who you know…”

bertrandanddavid
Looking at my pantry, I see that I have some half-full boxes of whole-grain pasta (which doesn’t taste as great as regular pasta but, that’s me attempting to stay healthy…), some Nut Thins, some peanut butter; all a girl’s necessities. Don’t worry; I also have cucumbers and apples in the fridge. Now, riddle-me-this, what can you make for dinner from that? Not a whole lot.
Photel_hana_maui_03atterson, while working at Hotel Hana, Maui, had to do something similar to this every single day. Though, he probably had a little bit more to work with and was able to spark more creativity than I probably could. Everyday, a new shipment of fish and other ingredients would come in and on-the-spot, he’d create a meal to put on the menu, which changed daily at the small resort. Whatever was given to him was what he had to work with and get creative with.

Today at The Broadmoor, his favorite task is participating in menu development. He loves to see how it looks when dishes are created through tasting, testing, and practicing all of the different dishes to see how it fits into the menu itself and throughout the different restaurants.

 
Though testing and tasting food may sound glamorous, Pfnatterson pushes that working as a chef isn’t how the media portrays it. He recommends that if you are striving to go to culinary school and want to become a chef, work in a restaurant first and get a feel for the setting. There are a lot of behind-the-scenes actions that take place that you don’t see on The Food Network, and it’s not always the dream Gordon Ramsay kitchen, either.

 
Patterson loves his job, but it doesn’t end here. There is always more to see and many more people to learn from. Before coming to The Broadmoor, Patterson took a year to travel. It really influenced his cooking and menu development knowledge. He plans on making more time for traveling, but for now, we’re looking forward to seeing his dishes and creations around the hotel for a long time to come!

 

© Kevin Syms


Executive Chef: Bertrand Bouquin

EBertrandxecutive Chef Bertrand Bouquin has a lot of passion for what he does at this hotel. We sat down with him and were able to get some insight from the guy who oversees it all!

Restaurant Daniel

Restaurant Daniel – NYC

Q: Where were you born and when did you move to the U.S.?
A: Burgundy, France. I have always wanted to move to the United States. As a kid I heard about Cowboys, Indians and big Cadillacs. French Gastronomy was getting big in the U.S., so in 1997, when I was 27 years old, I moved to New York City. I had a job lined up as Sous Chef at Restaurant Daniel [Little to my (Caitlin’s) knowledge, that should be pronounced Danielle.)

Q: How did you end up at The Broadmoor?
A: I was a chef at the Maisonette in Cincinnati, where I worked with Executive Sous Chef David Patterson. When the Maisonette closed, Craig Reed called and offered me a job at the Penrose Room. In my time there, we made the Penrose Room a Forbes Five-Star restaurant. I then started running Summit and Penrose Room, and then moved up to being the executive sous chef.

Penrose

Forbes Five Star Penrose Room – The Broadmoor Hotel

Q: Describe your cooking philosophy in one sentence:
A: Never forget why you do your job, always do it for the guests

Q: Quintessential Dish?
A: Anything they want. I want to cook whatever will make people happy.

Daniel Boulud

Chef Daniel Boulud

Q: As an executive chef, who do you look up to?
A: Chef Daniel Boulud. He is extremely talented and has high quality restaurants all over the world .

Q: Why do you love being a chef?
A: It is very rewarding and it’s also a challenge from the responsibility that I take. You can also make people so happy with food.

Q: Who is or was your biggest culinary influence?
A: My aunt in France. We cooked at home together a lot. She was a great chef and I was always in the kitchen cooking with her.

Summit

Summit’s Roasted Lamb Navarin

Q: Name your favorite restaurant. Do you have a favorite restaurant on property?
A: My favorite place to dine in the world is Restaurant Daniel in New York City, New York. On property, my favorite is Summit. I love the food, atmosphere, it has a great cocktail list and service, and it’s based on a style of food instead of a region.

Q: If you had to eat one thing for the rest of your life what would it be?
A: Sushi, because it’s fresh, healthy, and has different flavor profiles. It is also comforting. (I think most of us can relate to that – if only my wallet could live up to it.)

Q: Are there any foods you don’t like?
A: Peanut butter. I don’t like the smell; I would prefer Nutella and Almond Butter. I also don’t like cinnamon. When I went to New York on vacation and stopped at a Cinnabon, the smell was too much. (I understand the cinnamon – but Peanut Butter?!)

Q: Would you ever do a cooking show?
A: No, because no one would understand my accent!

Q: What profession, other than your own, would you like to attempt?
A: I would never want to sit behind a desk. I want to help people that don’t have as much as we do, and help people to have a better life. Last photo


THE 93rd RUNNING OF AMERICA’S MOUNTAIN IS SUNDAY, BUT HOW MUCH DO YOU KNOW ABOUT THE FIRST?

THE 93rd RUNNING OF AMERICA’S MOUNTAIN IS SUNDAY, BUT HOW MUCH DO YOU KNOW ABOUT THE FIRST?

We sat down to talk with Jason Campbell, Head Curator of the Penrose Heritage Museum, to find out more about the history behind the first Hill Climb and the backstory behind this iconic photo of Spencer Penrose.

Spencer-Penrose-and-Barney-Oldfield

Among those entered in that first-ever event was crowd-pleaser Barney Oldfield. He drove a big Delage, and although he did not distinguish himself among the top drivers, spectators came to watch this famous man attack the Peak.

Berna Eli “Barney” Oldfield (January 29, 1878 – October 4, 1946) was an American pioneer automobile racer who was known for speed the first two decades of the 20th century. He began racing in 1902 and continued until his retirement in 1918. He was the first man to drive a car at 60 miles per hour (96 km/h).CM18

The Picture above shows Penrose with Oatfield, aka “the fastest man in the world,” the Penrose Trophy, and The Broadmoor Special Delage two of three which are held by the museum today. The trophy is located upstairs in the museum and the original Broadmoor Special, which is typically on a elevated platform in the center by the entrance of the museum, is currently in Denver being restored to running condition. The car will return next year for the 94th running and 100th anniversary of the race.

The 100th anniversary commemorates 100 years since the first running of the Pikes Peak Hill Climb in 1916. The reason that the race is said to be on its’ 93rd running this year is because during WWI and WWII the race was not held. Next year during the 100th anniversary the Delage shown the picture above will be brought back to The Broadmoor to be driven at the opening of the race. The car will not be taken all the way to the top of Pikes Peak, but it will be a sight to see and something you do not want to miss!

View our interview of Jason at the Penrose Heritage Museum by clicking any photo on this post.


Sweet Job: Pastry Chef Adam Thomas

It may seem crazy but, they are just like us. The executive chefs here at The Broadmoor may know kitchen etiquette better, their dishes a little more creative, but they have already admitted it: even they bAdam Thomas resized - credit Chad Chisholmurn chocolate. Yes, chocolate is a little harder to work with than my past of burning that chicken I was simply baking in the oven. Hearing that did make me feel a little bit better, though.

Having learned from chefs at Ritz-Carlton Marina Del Ray as an apprentice and working in hotels all over the world, he’s had the training for it. From Capella Hotels Singapore and Four Seasons Beverly Wilshire, to the Bahamas and Ireland, not only is he trained in the kitchen, but also has the worldly experience.

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Chef Adam Thomas wasn’t always Chef Adam Thomas. Kids will be kids, and we all know that when we were little, our sweet tooth was uncontrollable. Not saying they are under control now (speaking for myself…) but we didn’t know any better when we were young! Thomas’ love for chocolate took another level.

He said growing up, his influence was Jacques Torres. This star chef was a chocolate connoisseur who had a show that Chef Thomas would watch. Thomas would take notes while watching, something I can barely do in school, let alone take notes by choice. If that’s not dedication, I’m not sure what is.

Jacques Torres - Chocolatier

Jacques Torres – Chocolatier

Believe it or not, chefs at the Broadmoor do get time off. When not working, Chef Adam likes to cook up anything with hiIMG_7049s “Ex-Chef Wife.” Have to get that wording correct. He claims she’s the best chef he knows! It’s a treat, because he doesn’t have to cook much at home. Not to leave out his 9-month-old daughter, who he says he spends most of his time off with. Lucky girl gets to have a Pastry Chef for a dad!

 

Though I’m sure we’d all love a diet consisting of sweets, Executive Chef Bertrand Bouquin ensures we also eat our vegetables like the responsible adults we all try to be. Check back next week to get to know this chef at The Broadmoor!

Chad Chisholm - Pumpkin Pie.Cranberry Gel, Pumpkin Parfait, Pie Dough Tuile

 

 


THE 2015 BROADMOOR PIKES PEAK HILL CLIMB PRESENTED BY GRAN TURISMO

10421206_10152856923652210_6009639467101508227_nTHE 93rd ANNUAL “RACE TO THE CLOUDS” CONQUERING AMERICA’S MOUNTAIN

As Race Day approaches it is important to understand the rich history it holds…

IMG_0602In 1915 Spencer Penrose had an ambitious vision of turning Pikes Peak into a large tourist attraction for all travelers coming to Colorado Springs. He requested permission from the Secretary of Agriculture to reestablish a toll road to the summit of Pikes Peak. Penrose’s request for $283,000 was granted and by the completion of the project in 1915 he spent $500,000 to upgrade the original carriage route so it could be used by automobiles.

In order to publicize his adopted hometown and his new road he devised a simple plan; run an automobile race to the summit of Pikes Peak on the new highway.

The Pikes Peak Auto Hill Climb was first held on August 10, 11, and 12, 1916. Through the years the road was widened and some sections paved. It is now fully-paved after work was completed in 2011, and this summer’s race will be the fourth on all asphalt for the competitors.

The track is a grueling 12.42 miles, containing over 156 hairpin turns, elevating skyward over 4,700 feet in a matter of a 10 minutes to the 14,110 foot summit of America’s Mountain. The race has been ranked as the third most dangerous race in the world and is becoming increasingly enticing to the international race crowd.

Much about the history of this renowned race can be found here at The Broadmoor at the Pikes Peak Hill Climb Museum. The museum is not only full of rich history but amazing icons of the race’s past. The museum’s extensive collection contains 31 horse-drawn carriages and 13 motorized vehicles, including Mrs. Penrose’s 1928 Cadillac limousine. Among the exhibits are two presidential carriages, including an 1841 Williamsburg Brougham used for the inauguration ceremony of William Henry Harrison, the ninth President of the Unites States.

There is also a beautiful replica of the Penrose Trophy created from over fifty pounds of silver that is awarded to the winner of the race are held in the museum. The reason that there was a replica made is because the original trophy is held by the Lexington auto group who won several Hill Climbs. Penrose stated that if someone won the race more than one time they could keep the trophy instead of having to bring it back the next year. This trophy is roughly $40,000 worth of silver today which created a great incentive to win the race and to come back time and time again for the chance to get rich.

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The Penrose Heritage and Pikes Peak Hill Climb Museum are located in the same building here at the Broadmoor adjacent to the parking garage attached to Broadmoor Hall.

The Museum is open to the public and is FREE of charge Monday through Saturday 9 a.m. – 5 p.m. and Sundays 1 p.m. – 5 p.m.

To contact the Penrose Heritage Museum, call (719) 577-7065. The Museum is located at 11 Lake Circle, Colorado Springs, Colorado. Click here for directions.

 


Movie Schedule: June 16th – 30th

The Broadmoor’s movie theater is free and open to guests with showings each evening and matinees on the weekend. if you’re staying with us in the next couple of weeks here’s what to expect. Feel free to stop by Espresso’s in the main lobby before the show to pick up a snack and bring it with you. See you there!

Theater-3

 

Tuesday, June 16th 
7:00pm McFarland, USA –PG (2 hours, 9 minutes)

Wednesday, June 17th 
7:00pm Spare Parts –PG-13 (1 hour, 23 minutes)

Thursday, June 18th 
7:00pm Still Alice –PG-13 (1 hour, 41 minutes)

Friday, June 19th  
7:00pm McFarland, USA –PG (2 hours, 9 minutes)

Saturday, June 20th  
12:00pm Where the Red Fern Grows—PG (1 hour, 26 minutes)
7:00pm Spare Parts –PG-13 (1 hour, 23 minutes)

Sunday, June 21st
2:00pm Nim’s Island —PG (1 hour, 36 minutes)
7:00pm Still Alice –PG-13 (1 hour, 41 minutes)

Monday, June 22nd
7:00pm McFarland, USA –PG (2 hours, 9 minutes)

Tuesday, June 23rd 
7:00pm Spare Parts –PG-13 (1 hour, 23 minutes)

Wednesday, June 24th  
7:00pm Still Alice –PG-13 (1 hour, 41 minutes)

Thursday, June 25th  
7:00pm McFarland, USA –PG (2 hours, 9 minutes)

Friday, June 26th  
7:00pm Spare Parts –PG-13 (1 hour, 23 minutes)

Saturday, June 27th 
12:00pm The Waterhorse—PG (1 hour, 53 minutes)
7:00pm Still Alice –PG-13 (1 hour, 41 minutes)

Sunday, June 28th  
2:00pm Where the Red Fern Grows—PG (1 hour, 26 minutes)
7:00pm McFarland, USA –PG (2 hours, 9 minutes)

Monday, June 29th 
7:00pm Spare Parts –PG-13 (1 hour, 23 minutes)

Tuesday, June 30th  
7:00pm Still Alice –PG-13 (1 hour, 41 minutes)


Movies are shown in the Little Theatre
All movies are subject to change
Movies are complimentary for Guests & Members
Matinee Showings are 12:00pm on Saturdays & 2:00pm on Sundays


The BROADMOOR HEATS up SUMMER WITH ANNUAL BBQ University™ hosted by ACCLAIMED grilling authority Steven Raichlen

Inspired by Raichlen’s New Public Television series “Project Smoke,” Two Sessions of this Annual Sell-Out BBQ Experience Took Place this June at Five-Star, Five-Diamond Colorado Springs ResortEnlight1-6 (1)

Colorado Springs, COJune 11, 2015 — For more than 20 years, global grilling authority Steven Raichlen has shared his vast knowledge of live-fire cooking with barbecue enthusiasts from around the world through his best-selling books, such as The Barbecue Bible and How to Grill and his TV shows Primal Grill and Barbecue University on PBS.

The preeminent authority on international barbecue culture attracts students and guests from around the world to his annual sell-out BBQ University™ at the Five-Star, Five-Diamond Color
ado Springs resort. This year he returned to The Broadmoor for two sessions of BBQ University™, June 3—6 and June 7—10, 2015.

IMG_4743
The 2015 rogram, “Up in Smoke™”, focuses on the world of smoking, from hot smoking, cold smoking, and smoke-
roasting techniques, to the best woods for smoking, such as sp
icy pimento and pungent mesquite and how to pair their unique flavors with food. In interactive hands-on classes, students learned to smoke and grill icons of barbecue like Lone Star brisket, Carolina pork shoulder, Chinatown spareribs, Kentucky smoked lamb, house-cured pastrami, smoked black cod, single malt whisky-smoked salmon, and even smoked chocolate bread pudding for dessert.

Not only did guests learn a wide range of recipes and techniques, but they also have the opportunity to cook on a world class collection of grills and smokers, including Big Green Eggs, Horizon offset barrel smokers, Memphis wood-fired pellet grills, and ultra-delux stainless steel “supergrills,” like the Fire Magic and Kalamazoo—more than 3 dozen grills and smokers in all.
Each session of BBQ University™ openeBBQUd with a welcome cocktail party hosted by Raichlen. Each day of class started with breakfast at the majestic Cheyenne Lodge, the mountainside classroom for BBQ University™, followed by a three-hour class and gourmet lunch featuring the day’s recipes. Afternoons were left open for guests to enjoy The Broadmoor’s many amenities, such as world-class golf, spa, and horseback riding, or to visit local Colorado attractions such as Garden of the Gods.

To watch the recap video on YouTube please click on any of the photos in this post.


Foodspiration

Have you ever been asked to name the one person who inspires you most? Not sure about you… but for me, just one person is hard to name when it comes to inspiration. My name is Caitlin O’Fallon – as the Food and Beverage Marketing Intern, I’ll be writing the summer series of blogs we have planned for the hotel! Maybe I could be your culinary inspiration to visit us this summer…?

jjJack Johnson inspires me because he has an amazing, yet humbling music career, something I could never accomplish with my inconsistent, squawky voice. And he gets to live in Hawaii where he surfs everyday (days he’s not on tour, of course). I could have accomplished just the latter and been happy for the rest of my shower-singing days. He could inspire anyone to follow their dreams.

My parents inspire me for a number of reasons, a big one being their passion for cookingUntitled. Not sure how I didn’t get the gene, because apparently I can’t even bake chicken without smoking up the apartment (true, very recent occurrence. Learn from my mistake and don’t use extra virgin olive oil, if you can help it). They inspire me to share my dreams with others.

So, maybe one way to narrow down this question is, “Who inspires you most in your field,” or, “who encompasses your passions and inspires you to move forward with your passions?”

Along these lines are how you’re going to get to know the staff of The Broadmoor’s restaurants this summer.

Many cities, states, countries, world-renowned restaurants and hotels mark the background of our staff.

Anthony

Thank you Anthony Bourdain.When we say we’ve only hired the best to whip up your meals and serve you at The Broadmoor, we aren’t lying. The people who inspire these managers and chefs have names that I can’t even pronounce, so when the time comes, I’ll just put it in writing and make it look like I know what I’m doing.

OuChefsr chefs have cooked around the world, competed around the world, and traveled around the world to gain an eclectic taste that they are always dying to share with us. I mean, have you been to our restaurants? You’re going to want to come see what is new every week after getting to know the faces behind it all (And trust us… you’re not going to want to hold back on some delicious masterpieces).

Personally, I grew up wanting to be in the restaurant industry. Surrounded by food everyday, what more could a girl want?Screen Shot 2015-06-08 at 1.37.44 PM

I’ve worked enough to see that it isn’t all sweet tea and sunshine every shift in this industry. It isn’t the easiest thing, but our restaurant teams at The Broadmoor sure do make it look so. We’ll not only get a behind-the-scenes look all summer at what happens in the kitchens, but we may get some managing secrets from those that run the show up front.

All of it will sum up to show what it takes to run a Forbes Five Star, AAA Five Diamond establishment!rdl-collage-2


Movie Schedule: June 1st – 15th

The Broadmoor’s movie theater is free and open to guests with showings each evening and matinees on the weekend. if you’re staying with us in the next couple of weeks here’s what to expect. Feel free to stop by Espresso’s in the main lobby before the show to pick up a snack and bring it with you. See you there!

Theater-3

Monday, June 1st 
7:00pm Seventh Son – PG-13 (1 hour, 42 minutes)

Tuesday, June 2nd 
7:00pm Strange Magic- PG (1 hour, 39 minutes)

Wednesday, June 3rd 
7:00pm American Sniper – R (2 hours, 12 minutes)

Thursday, June 4th 
7:00pm Seventh Son – PG-13 (1 hour, 42 minutes)

Friday, June 5th 
7:00pm Strange Magic- PG (1 hour, 39 minutes)

Saturday, June 6th 
12:00pm Around the World in 80 Days – PG (2 hours)
7:00pm American Sniper – R (2 hours, 12 minutes)

Sunday, June 7th 
2:00pm The Great Buck Howard – PG (1 hour, 30 minutes)
7:00pm Seventh Son – PG-13 (1 hour, 42 minutes)

Monday, June 8th 
7:00pm Strange Magic- PG (1 hour, 39 minutes)

Tuesday, June 9th 
7:00pm American Sniper – R (2 hours, 12 minutes)

Wednesday, June 10th 
7:00pm Seventh Son – PG-13 (1 hour, 42 minutes)

Thursday, June 11th 
7:00pm Strange Magic- PG (1 hour, 39 minutes)

Friday, June 12th 
7:00pm American Sniper – R (2 hours, 12 minutes)

Saturday, June 13th
12:00pm Journey to the Center of the Earth – PG (1 hour, 32 minutes)
7:00pm Seventh Son – PG-13 (1 hour, 42 minutes)

Sunday, June 14th 
2:00pm Sahara – PG-13 (2 hours, 3 minutes)
7:00pm Strange Magic- PG (1 hour, 39 minutes)

Monday, June 15th 
7:00pm American Sniper – R (2 hours, 12 minutes)


Movie Schedule: May 16th – 31st

The Broadmoor’s movie theater is free and open to guests with showings each evening and matinees on the weekend. if you’re staying with us in the next couple of weeks here’s what to expect. Feel free to stop by Espresso’s in the main lobby before the show to pick up a snack and bring it with you. See you there!

 

Theater-3

 

Saturday, May 16th
12:00pm The Boxtrolls –PG (1 hour, 36 minutes)
7:00pm Black or White—PG-13 (2 hours, 1 minute)

Sunday, May 17th
2:00pm The Chronicles of Narnia: The Lion, the Witch and the WardrobePG (2 hours, 23 minutes)
7:00pm Paddington—PG (1 hour, 35min)

Monday, May 18th
7:00pm Night at the Museum: Secret of the Tomb PG (1 hour, 38 minutes)

Tuesday, May 19th
7:00pm Black or White—PG-13 (2 hours, 1 minute)

Wednesday, May 20th
7:00pm Paddington—PG (1 hour, 35min)

Thursday, May 21st
7:00pm Night at the Museum: Secret of the Tomb PG (1 hour, 38 minutes)

Friday, May 22nd
2:00pm The Chronicles of Narnia: The Lion, the Witch and the Wardrobe PG (2 hours, 23 minutes)
7:00pm Black or White—PG-13 (2 hours, 1 minute)

Saturday, May 23rd
12:00pm The Boxtrolls –PG (1 hour, 36 minutes)
7:00pm Paddington—PG (1 hour, 35min)

Sunday, May 24th
2:00pm Because of Winn-Dixie- PG (1 hour, 46 minutes)
7:00pm Night at the Museum: Secret of the Tomb PG (1 hour, 38 minutes)

Monday, May 25th
7:00pm Black or White—PG-13 (2 hours, 1 minute)

Tuesday, May 26th
7:00pm Paddington—PG (1 hour, 35min)

Wednesday, May 27th
7:00pm Night at the Museum: Secret of the Tomb
PG (1 hour, 38 minutes)

Thursday, May 28th
7:00pm Black or White—PG-13 (2 hours, 1 minute)

Friday, May 29th
7:00pm Paddington—PG (1 hour, 35min)

Saturday, May 30th
12:00pm Because of Winn-Dixie- PG (1 hour, 46 minutes)
7:00pm Night at the Museum: Secret of the Tomb PG (1 hour, 38 minutes)

Sunday, May 31st
2:00pm The Boxtrolls –PG (1 hour, 36 minutes)
7:00pm Black or White—PG-13 (2 hours, 1 minute)


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