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Even as a youngster, Patrick Campbell could not deny his attraction to the fundamental pleasures of food. The scent of the freshly baked baguettes and the taste of the rich, aromatic soups he encountered at age 3 on a family vacation at a French resort in the Bahamas still live on in his memory. That fascination with flavor and aroma would eventually drive the Massachusetts native to study at the Cambridge School of Culinary Arts while learning the ropes at kitchens on…