“Although, I see the grit of our business, day in and day out, Keller’s book exemplifies, on every page, just how hard it is to create exacting cuisine.”  Running full speed with his inspiration, Patrick found something in the regimen of the Radius kitchen that he particularly enjoys, and that is the practical side of cooking. “My obsession with craft, much like Michael and Thomas, comes from my first hand knowledge that you don’t simply learn something and then move on. It’s much more about learning how to execute a dish, then how to perfect that dish. Much like any handicraft, the hard work, the repetition, and determination are what ultimately transform the process from merely a craft into an art form.”