Food is a big deal. At the cafés on Patagonia campuses, sometimes the lines form out the door—especially when there’s a surprise berry crumble in the afternoon. They’re where we talk about the surf, put brussels sprouts on a friend’s plate when they can’t reach the tongs on the opposite side and gobble down a gourmet menu. In this short, Sous Chef Mel tells us about feeding people at Patagonia, creating things that never last long and working with local farmers who provide fresh ingredients.
Note: Clicking the above image will load and play the video from YouTube.