Patrick first got involved with the Coursemen about 4 years ago while working at the vegetarian restaurant the Grit. At the time, he was losing a long battle with veganism and wanted to start experimenting with ingredients other than the meatless fare he prepared at work. One taste of vermouth steamed oysters with roasted tomatoes and black truffle oil and he was hooked. In 2007, acclaimed chef Peter Dale from the Five & Ten opened The National on Pulaski Street in Athens. Patrick left the Grit (but that tattoo remains on his leg) and began working with Dale upon its conception and currently works there as the sous chef.
