Restaurant School at Walnut Hill College

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Robert Patton, CEC
rpatton@walnuthillcollege.edu

Chef Patton graduated with Honors from The Restaurant School; he also holds a Bachelor of Science degree from Temple University. Prior to returning to The Restaurant School at Walnut Hill College as an instructor, Chef Patton served as an executive chef at several area restaurants including Stephen's Restaurant and Ortlieb's Jazz Haus, both in Philadelphia, and Thomas' on the Pike in Erdenheim. Most recently, he served as Chef de Cuisine at Dock Street Brasserie and as chef/partner at Aspen Restaurant.

Besides teaching at TRS@WHC, Chef Patton also is the Executive Chef and Co-owner of Clementine’s Bistro in the heart of South Philadelphia.

Office Location and Hours:

Chefs' Offices are located at 100 42nd Street, between Walnut and Chestnut Streets. Please see your chef in class, or contact him or her by phone or email to schedule a meeting.

Summer 2008 Courses (April 21 - June 28, 2008)

Course Success Guides:

Shaping American Culture (with co-instuctor Dean Ryan)
Culinary Judging and Tasting
International Cusines 2
Master Chefs: Classic to Contemporary
Meat and Veal (Mondays)
Meat and Veal (Wednesdays)
Poultry (Mondays)
Poultry (Fridays)

Winter 2008 Courses

Art and Presentation
Fish (Monday)
Shellfish (Monday)
Shellfish (Tuesday)
Shellfish (Friday)
Theory of International Cuisine

Winter 2007 Courses - November 12, 2007 - February 9, 2008 Term

Culinary Techniques
PowerPoint Presentations:
Charcuterie
Dairy and Egg
Dry Methods of Cooking
Moist Methods of Cooking
Pasta Demonstration
Plate Presentation
Principles of Taste
Savory Souffles, Mousse and Mousselines

Freestyle Cooking
Garde Manger (Mondays)
Garde Manger (Thursdays)
Meats and Game (Tuesdays)
Meats and Game (Fridays)

Fall 2007 Courses (running from September 5 - November 17):

Basic Culinary Skills CSG RM Sec. 1 Wed 8-11 (Syllabus)
Cuisine and Culture Syllabus Thurs 8:30-10:30 (Syllabus)
Fundamentals of Cooking CSG Sec. 6 Mon 12-3, Fri 3:30-6:30 (Syllabus)
Fundamentals of Cooking CSG Sec. 1 Mon 8-11, Wed 12-3 (Syllabus)
Sanitation CSG Tues 9-11 (Syllabus)
Sanitation Thurs 12-2 (Syllabus)
Sanitation Fri 12-2 (Syllabus)
Seafood and Poultry Syllabus Ca So 2 Sec. 2 Mon 3:30-8:30 (Syllabus)
Seafood and Poultry Syllabus Ca So 2 Sec. 4 Fri 6:30-3:30 (Syllabus)