Cafe Society

Frasca Food and Wine's Lachlan Mackinnon-Patterson on eating fox tartare and the get-in-and-get-out rule at Frasca

Lachlan Mackinnon-Patterson Frasca Food and Wine 1738 Pearl Street, Boulder 303-442-6966

This is part one of my interview with Lachlan Mackinnon-Patterson, co-owner and executive chef of Frasca Food and Wine. Part two of my chat with Mackinnon-Patterson will run in this space tomorrow.

Lachlan Mackinnon-Patterson has some advice for gung-ho chefs who want to work in the illustrious kitchen of Frasca Food and Wine: Get in -- and get out. "When we hire people, we want them to know that we don't want them to stay here for more than eighteen months -- that once they've seen all the seasons once, it's time to move on," says Mackinnon-Patterson, the executive chef of Frasca, Boulder's shrine to the Friuli region of Italy. "It kind of freaks people out when we tell them this, but while we're happy you're here, we'll also be happy when you're gone." There's simply not enough room in the Frasca kitchen for advancement, he insists, and if you wear out your welcome, it only leads to one thing: bottleneck. "Our deal is that we don't want to promote based on seniority," he notes. "We promote on merit."

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Lori Midson
Contact: Lori Midson