Meet the man behind the manicotti! Okay, we’re offering cappellacci, tagliatelli and cavatelli right now, but you get the idea. Patrick MacCready works on the pasta and dessert stations at Aposto—when he’s not writing his own music and “watching the most awful movies known to mankind.” (His words!)

Watch his handiwork at play in the video here, then learn more and Patrick below.

What first sparked your passion for food?

I’ve always loved food! I spent most of my career working more in the “f​ront of house” side of restaurants before trying to switch to social work as a means to support myself. I enjoy making other people happy, and I suppose that’s where my roots began to grow. But as I returned to the kitchen and started to cook more,​ I discovered I was learning many skills that I could use at home​. I found a way to be creative with a dish much the way I do with music.

It’s funny. I had never been to Aposto, or Cafe Di Scala. I lived in Sherman Hill for about three years just admiring the house for what it was doing, and its groovy aesthetics. Cory Wendel, before passing the torch onto Shawn, had worked with me before; we had a history as friends and working musicians in the art scene. Cory brought me in to help out with a few dish shifts here and there, before I ultimately decided to leave social work to pursue this opportunity.

What is your favorite dish on the current menu and why?

​My favorite dish is the either the cappellacci or the cavatelli. As a vegetarian I feel as though the cappellacci dish is all-​around super satisfying and well balanced. It really is my favorite. The cavatelli however, holds a place in my heart as a perfect comfort food with its dumpling-esque nature and Aposto seal of approval.

What ingredients do you always have in your kitchen?

When I’m cooking at home, I find myself frequently combining garlic, ginger, as well as a varied array of spicy things depending on the meal. If I can throw spinach or kale into anything, I will without question.

If we’re talking about work, natural flavors are always what we want to highlight, and a touch of salt with a pinch of pepper is almost always all you need.

How long have you been making pasta? What do you enjoy more about this process than other kitchen duties?

I’ve been doing this now for over a year, and it very quickly became the coolest thing I have ever done in a kitchen. The reason I feel so drawn to it has to do with its meticulous nature; using my hands. (In medieval Japan, when wars were not being fought, samurai would sometimes take up calligraphy to keep their sword skills up.​)​ I found that there are a lot of similarities between making pasta as there are with making music.

What/where do you eat and drink on your days off?

I don’t eat out very often anymore, but when I do it tends to be late at night and full of carbs; getting the body what it needs at 2 a.m. I do really like having a quality craft beer with my meal so sometimes biking down to Eatery A is a nice option. I have a few friends who really love to make home-​cooked meals, so I would say their kitchen is where I might easily be found.

In case you missed it, learn more about head chef Shawn Bennigsdorf and general manager Amy McManus here.