A Pound of Questions for LOCAL: Q&A With Pat & Ellie Mullins
Pat: For me it started at the Chicago Cooking and Hospitality Institute. John Fuente was one of my instructors and whole idea of quality ingredients and eating well started there. Then I was lucky enough to intern at Blackbird and started making sausages there.
Then two friends and I went to California and by our second restaurant gig, I was becoming the sausage guy, and that’s when I started realizing this is what I need to do.
Growing up in Belgium (her parents are US citizens living abroad) sausages and healthy eating were just what we ...Read More