Since graduating from the University of Toledo in 2000, Patrick Schaal has combined information technology (IT) and healthcare to forge a career first in New York City, then in Chicago. Mr. Schaal earned a Bachelor’s of Education degree in Recreational Therapy and started out as a consultant therapist with the New York City chapter of the National Multiple Sclerosis Society. In 2003, in addition to his work as a consultant, Schaal joined NewYork-Presbyterian Hospital as a Recreational Therapist. At both of these institutions, Mr. Schaal educated patients and healthcare workers on best practices for expanding quality-of-life options for patients with physical and mental rehabilitation needs. Mr. Schaal also established resource centers and conducted training sessions for staff and patients to help with handling day-to-day living tasks. In 2006, while working at the Multiple Sclerosis Society, Mr. Schaal joined Publicis Selling Solutions as a pharmaceutical Sales Representative. He marketed Rozerem and Amitiza and won a President’s Club Award for landing in the company’s top 10 percent in performance and sales goal attainment after improving the regional market share for those drugs.

Patrick Schaal changed gears slightly in early 2007 and became an Account Manager in the Medical Devices Division at Wright Medical Technology, Inc. Schaal used his knowledge of the healthcare, educational, and sales spheres to educate medical practitioners on the proper application of instruments for upper extremities and joints, often overseeing operating room procedures to provide support for staff. Schaal increased his sales territory by connecting distributors and hospital personnel and grew Wright’s Tendon Augmentation Patch Division. The following year, Schaal accepted a position with IT provider EMC as a Healthcare Account Executive, handling all facets of sales, from development to executive-level employees, in the life sciences and healthcare businesses.

After taking an online course in early 2010 from the Health Information and Management Systems Society’s eLearning Academy, which specializes in educating IT professionals within the healthcare industry, Patrick Schaal started working as a Healthcare Strategist with CA Technologies in July of that year. He consulted with customers from Virginia and Maine to Chicago to implement the most efficient and cost-effective IT management solutions. In spring 2011, Schaal assumed responsibility for the Chicago region when he became Enterprise Account Manager of IT for CA Technologies. Patrick Schaal contributes to the National Multiple Sclerosis Society and belongs to the New York Rugby Club and Chicago’s Player Sports Group. He also enjoys sailing, discovering new technologies, traveling, and playing soccer.

17th August 2014

Video

Going old school on Sunday funday #freestyle #logansquare (at Logan Square Art Fest)

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7th August 2014

Post

Proposed Changes to College Men’s Soccer

Patrick Schaal’s latest post:

According to a new article recently completed by The Washington Post, changes have been proposed to the operations of the men’s Division I college soccer season.  Currently, the program runs on the same schedule it has held for over fifty years.  The season is jammed into just over three months in the fall, with very limited practices and exhibitions allowed in the spring.

However, the proposed changes would allow the number of official team days to increase from one hundred and thirty two to one hundred and forty four.  The season would start in late August with training camps.  Between mid-September and Thanksgiving, the teams would play two friendlies and thirteen matches.  Winter break would fall from Thanksgiving until late February, during which time teams would be allowed to hold eight hour long training sessions.  In late February, spring training camps would begin.  By mid-March, the season would be in full swing once more, including nine more season matches, in addition to conferences and the NCAA tournament games.

The reasoning behind lengthening the season from three months in fall to an academic-year-long activity involves several issues.  The Division I soccer competition structure is outdated; the format doesn’t match the structures set by youth and professional leagues which, in turn, does not prepare players to go forward in the sport.  This becomes a factor, as the sport continues to grow in popularity in the United States with fewer players truly equipped to face off in an international competition due to lacking training practices.  As a result, players of the sport often elect to skip college entirely in light of pursuing professional playing.  To those who have designed the proposed changes, a college education is invaluable and, therefore, these moves must be made to present players with a reason to attend college and play in Division I; it allows players to not only expand their soccer experience, but their life experiences as well.

Fundamentally, the issue is a matter of time.  In the current system, the season has too many matches on too short of a time period, resulting in injuries, substandard performance in the sport, as well as substandard academic performance.  A less strict schedule would allow for less stress on the students and more focus on schooling.

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5th August 2014

Post with 1 note

Toloache

I just wanted to comment on another restaurant in New York City because it’s such a great city. Located in Greenwich Village, one of my favorite neighborhoods in New York, is a restaurant called Toloache. As New York City is expanding off the island and into the Queens and Brooklyn (more and more people will claim they live in New York when they really live in a suburb), Greenwich Village still represents the old New York City that has a certain charm to it.

Anyway- Toloache is owned by the Chef, Julian Medina. He also owns Yerba Buena and Yerba Buena Perry. He’s been creating Latin food for over fifteen years, but refined. Julian was inspired by his father and grandfather’s cooking growing up in Mexico City. He trained professionally at Hacienda de Los Morales and Les Celebrites in Mexico City’s Hotel Nikko. There he learned fine dining and French cuisine. He was elevated quickly and in 1996 met Chef Richard Sandoval. Sandoval was charmed with Julian’s vision and energy and invited him to work in New York City. Under Julian, his restaurant, Maya earned two stars from the New York Times. At that time Maya was one of the two Mexican restaurants written up in The New York Times. Julian wanted to continue to expand his skills and attended the French Culinary Institute during the day and worked at Maya at night. He was awarded “Best Final Project” in his graduating class at the French Culinary Institute. I have yet to try this place but it is on my list for my next visit to New York.




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4th August 2014

Post

New Date Night Restaurant Hopes to Spruce Up Restaurant Barren Neighborhood

Patrick Schaal’s latest blog post:

Northbrook is a dining-out desert, according to Jennifer Eisen.  However, according to an article recently completed by Chicago Magazine, Eisen hopes to change that with the opening of her new restaurant.  With the restaurant, she plans to create an establishment that introduces a traditional downtown date night setting to the Northbrook neighborhood.

To attempt to fulfill this type of environment, the restaurant, entitled House 406, is complete with dark walls and leather booths; the setting is serene and quiet—perfect for a peaceful date night.  The menu—which has plenty of options in steaks and wines—is simple food done right.

When Eisen sat to design the menu with Eloin Amador, chef and co-owner of the establishment, they settled into her family’s vacation home in the 406 area code in the state of Montana; this is, of course, where the restaurant got its name.  The name wasn’t the only item touched by Montana; the 406 area code had a distinct influence on the menu as well, producing a meat-heavy farm-to-table menu.  However, Eisen is not naïve; she knows her audience very well and, as a result and as a means to please the health conscious Chicago scene, many options of fresh fish, veggie-friendly and gluten free dishes are provided as well.

The drink and dessert menus are very similar in the simplicity.  Craft cocktails are available, with the maraschino cherries and the grenadine being made in-house by the crafters behind the bar.  The wine list is also very diverse.  For the dessert menu, there are a mere two simple options, one of which is chocolate semifreddo with Puppy Chow crust—a form of Chex snack mix coated with chocolate, peanut butter and powdered sugar.

House 406 has only recently opened for business.  It is the first ownership endeavor for Eisen, who worked as the longtime assistant to chef Stephanie Izard.  Eisen left her post at Izard’s service in April directly with the intention of opening her own establishment with chef and co-owner Eloin Amador.

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3rd August 2014

Photo

I love Foie gras! (at Bellagio Hotel And Casino, Las Vegas, Nevada, Usa)

I love Foie gras! (at Bellagio Hotel And Casino, Las Vegas, Nevada, Usa)

25th July 2014

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Celebrating an end to a stressful week. #workhardplayhard #datenight #blessedlife #menumotif #tetecharcuterie (at TÊTE Charcuterie)

Celebrating an end to a stressful week. #workhardplayhard #datenight #blessedlife #menumotif #tetecharcuterie (at TÊTE Charcuterie)

Tagged: menumotifblessedlifetetecharcuterieworkhardplayharddatenight

12th July 2014

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Who takes pics of their drinks?! #wedo #thatcouple #blackberrybasilmargarita #rickbayless (at Frontera Grill)

Who takes pics of their drinks?! #wedo #thatcouple #blackberrybasilmargarita #rickbayless (at Frontera Grill)

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9th July 2014

Post

Dining Out

Chicago and New York Dining from Patrick Schaal



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9th July 2014

Post

Gotham Bar and Grill: NYC

Patrick Schaal’s latest blog post:

I’m going to take a moment to review another restaurant in New York City, home of over 2,000 restaurants.  I recently visited a restaurant that I believe may be one of the best restaurants in New York: Gotham Bar and Grill.  I wouldn’t describe it as one of the most hip restaurants but the food and service is impeccable.

First of all the servers know every little detail about the food and the wine.  They can answer any question you have on the spot, including inquiries about food allergies like gluten and peanuts or tree nuts.

The menu covers an array of tastes ranging from one of the best filet mingon I’ve ever tried to lamb, duck, cod fish- another popular dish I have yet to try, lobster, and ceviche, and tuna tartare.

If you look on Yelp you’ll find all positive reviews.  Not only is the food some of the tastiest but the staff know how to please. I recommend visiting this amazing experience of a restaurant for a special occasion, not just any ordinary night.  This is a celebration type of restaurant!

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6th July 2014

Post

Keys to the Rookie Enjoying the World Cup

Patrick Schaal’s latest post:

In a recent article completed for The New Yorker, the author disclaimed that he has enjoyed soccer his entire life; he started playing as a youth in the mid-1970s, in the heat of the United States boom in soccer.  The sport became popular overnight; despite the joke that no American truly enjoys soccer, the author contends that his generation still very much enjoys the sport.  With the prevalent discussion of the World Cup, the author believes his theory has been proven.

However, intrigue in the event doesn’t automatically lead to an understanding or true appreciation of the sport.  In the article, the author provided several tips on how to get the most enjoyment out of being a spectator.

First, picking a team is important; watching a race is significantly less enjoyable without a dog to hope for.  Place bets, create a bracket; get invested!  The author states that he particularly enjoys rooting for the underdog.  Research is also necessary for this endeavor to be successful.  Five minutes on the Internet can afford a wealth of information—an understanding of the offside rule and how it affects play, finding familiarity with the match-ups and teams that are held as the favorite to win.  Research can also indicate injuries of players, influencing the chance of placing successful bets.

An event such as the World Cup also presents an opportunity to appreciate the sociocultural anthropology of teams and countries all over the world.  Study the rise and fall in confidence, both on an individual level, as well as team-wide.  Observe the delicate balance of commitment struck between offense and defense; it’s a study in risk versus reward.  An event such as this also archives differences in how countries and continents strive to approach the game differently.

To truly appreciate the sport, as argued by the author, the spectator must embrace the physicality of soccer.  The ever-flowing movement must be the focus, not simply setting the eyes to the ball.  Try to appreciate the skill that is required to pass the ball so fluidly that it almost appears to magically land precisely where it was intended; think on the hours, days, months and years of practice that must’ve been required to make the pass look so effortless.  If this appreciation is delved into, no spectator will remain confused on the draw of the sport.

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