Today we’d like to introduce you to Patric Good.
Patric, please share your story with us. How did you get to where you are today?
I started cooking when I was about ten years old. Shepherd’s Stew from “The Betty Crocker Cookbook” was the first thing I ever made. A couple years later, I won a blue ribbon for my banana nut bread from 4-H. My first restaurant job was fast food (Pizza Hut, actually), and I worked in the industry for fourteen years before I went to culinary school at The Art Institute of Atlanta, where I graduated summa cum laude with a concentration in baking and pastry. I got my first actual chef position five months after I graduated in 2003, at The Flying Biscuit in Candler Park, handling the prep for both locations (there were only two at that time). I left The Flying Biscuit for West Egg Café, where I stayed for seven years. I consulted around for a few months after I left West Egg Café, and finally landed at The Barrelhouse on the Georgia Tech campus in Midtown. I stayed there two years, then landed with MAX’S Wine Dive. It shuttered after a year, which was disappointing, but I eventually found my way here to Vino Venue after submitting my resume twice and having them fill the position each time. Third time really is a charm, I guess. I have been here just over a year now.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
What’s the old Irish saying? “Smooth seas never made a skilled sailor” or something like that? Anyway, it’s true. Nothing is ever easy, and if it is, something is wrong. The highs in this business are higher and the lows are lower than anything else I have ever experienced in my life, and that explains a lot about a chef’s longevity. I know entirely too many foodservice sales reps who used to be chefs, and that tells you all you really need to know about this industry. All the food TV makes people think it’s all tattoos and beards, but there are restaurant owners who will exploit your passion for cooking and you have to make it clear early on that your passion is for cooking, not for working 90 hour weeks for as little money as they can possibly pay you.
So, as you know, we’re impressed with Vino Venue – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
We are a full-service restaurant, a wine bar, a wine retailer, a cooking school, a wine education school, and an event space. There is nothing like us in the metro Atlanta area… and possibly nothing like us in the entire country.
So, what’s next? Any big plans?
This year is “The Year of The Restaurant” at Vino Venue, and we are basically rebranding ourselves from just a wine bar/retailer that serves food to a full-service restaurant where, if you like the glass of wine you had with your dinner, you can buy a bottle to take home with you.
- Address: 4478 Chamblee Dunwoody Road
Atlanta, GA 30338
- Website: www.vinovenue.com
- Phone: (770) 668-0435
- Email: firstname.lastname@example.org