5. Patrick, who is entirely self taught, learned to cook by reading cookbooks in a rural public library while living in an unheated farmhouse in Virginia. He spent the day in the library because it had central heat and at night kept warm by baking on an old, wood–burning stove. Since that time, his style has evolved to a cuisine that highlights products from the Virginia countryside and elevates regional ingredients to new heights. Unexpected combinations and unlikely juxtapositions, with a touch of whimsy, are hallmarks of his work. For more about Patrick’s cooking style click here for a link to more about Patrick’s cuisine.