Issue link: https://digital.copcomm.com/i/599676
8 6 | t h e c l e v e r r o o t UNIQUE FACTOR: Patel uses Indian ingredients with French techniques. Patel's family is from India, where seven generations back, both sides of the family were farmers. His parents were the first to break that chain when they moved to Sacramento to work in restaurants, and eventually open a deli and grocery store. "I grew up in a household where my parents grew a ton of stuff in the backyard because Indian ingredients and spices weren't as avail- able here back then," says Patel. "Today, I like to take those familiar ingredients and use French techniques for a unique flavor," says Patel. For example, he will take unique spices like cumin and asafoetida root to season pota- toes and use French technique to create a dish. Sacramento native Ravin Patel unknowingly began his culinary journey at 12 years old, working in his family's grocery store and their home garden. Today, he oversees one of the larger restaurant groups in Sacramento as Chief Culinary Officer to Selland Family Restaurant Group. Patel prides himself in using fresh ingredients with distinct flavor and traditional techniques, which is portrayed in his grilled beef tenderloin with morel mushrooms. Ravin Patel Chief Culinary Officer, Selland Family Restaurants To Patel, farm-to-fork is the relationship with the farmer and using what's seasonal and avail- able. "I like to ask the farmers we work with what they have coming up, and develop menus around that," he says. "They also grow things that we need. So it's a real relationship where we're both helping each other out, not just one-way. "The Farm-to-Fork campaign has opened people's eyes to realize Sacramento is more than just FORK: NO I SNAIL: NO FARMS SOURCED: ALOT BACKSTORY: Nicknamed "The Don" by fellow chefs for being one of the leaders in the commu- nity, Mulvaney became a part of the restaurant mission in 2006 when he opened Mul- vaney's B&L. After moving to Sacramento in 1993, he fell in love with the availability from local farmers. He at- tended culinary school at the School for American Chefs at Beringer Vineyard in 1991 in Phoenix, AZ. Part of admis- sion packet was creating a local seasonal menu, which was no small challenge in Phoenix. While he enjoyed creating a pre-Columbian menu, Mulvaney prefers the year-round seasonal bounty that Sacramento has to offer. "I think when we started, we concen- trated on distance. But now, there is a bigger message to tell. By supporting farms in ar- eas that aren't blessed with a 12-month grow- ing season, we widen the net of access to healthy, sustainably raised food. It's good to have allies and play with the team. The big- ger the umbrella, the more people can stand under it. The more people standing un- der the umbrella, the healthier our world is. I think of local as the connection from the farmer to the end con- sumer, and we chefs are a conduit for that connection." BACKSTORY: Patel's story is classically restaurant, and led by passion. After obtaining a degree in finance from University of Cali- fornia, Davis, he fled to New York City to pursue his passion: food. Patel attended culinary school at French Culinary Insti- tute and worked in the New York food scene for years before returning to his hometown, Sacramento. He started as a line cook at Ella Restaurant in 2009, and within a year was promoted to Execu- tive Sous Chef and worked his way up to Executive Chef. Today, as the Chief Culinary Officer, Patel is more than just a corporate chef. He ensures that each restaurant concept is connected under the umbrella of the restaurant group. "I've come to know and cultivate the Selland family's vision for their restaurants, and I continue to ex- pand on their philosophy of bringing the freshest local ingredients, and preparing and serving them with the highest level of quality," explains Patel. Memorable moments for the chef since joining the group include collaborating with local chefs in Sacramento and the Central Valley for the Farm-to-Fork Flag- ship Tower Bridge Dinner, and assisting with whiskey blending in Kentucky to create exclusively offered blends at Ella. The Selland Family Restaurants group opened a new Italian restaurant called OBO this year, which will merge the concepts of Selland's counter service and a full-service restaurant. ERIC WOLFINGER JEREMY SYKES 8 6 | t h e c l e v e r r o o t