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History Of A Cuisine
"You have to understand the history of a culture to understand the significance of its cuisine. Most chefs that prepare Cajun Cooking outside the state think of it as a pile of ingredients or a style of cooking. They don’t grasp the true meaning of this type of food preparation. We have over 300 hundred years of cooking this particular style of cuisine under our belt and that’s just in this part of the world. This food is very sacred to us and we take it personally when it is done an injustice at the stove.”


Biography
Chef, educator, TV personality, cookbook author and culinary innovator, Chef Patrick Mould has contributed much to the cooking landscape that is Southwest Louisiana. With over 22 years experience Chef Mould is no stranger behind a stove and has been at the forefront of Cajun and Creole Cuisine. Scroll down to read his complete bio.


Chef Patrick Mould

520 Cedar Crest Court, Lafayette , Louisiana 70501
· Phone (337) 739-9404


EDUCATION:
CULINARY ARTS DEGREE · 1981
LAFAYETTE REGIONAL VO-TECH · LAFAYETTE , LA

PROFESSIONAL CULINARY EXPERIENCE:

Executive Chef City Club at River Ranch March 2009 to Present
As the new executive Chef of the City Club I am responsible for all aspect of Food & Beverage from a culinary perspective. I oversee the food production for a 300 seat ballroom, 100 seat banquet room, 70 seat Fine Dining restaurant and a 120 seat casual dining restaurant. In addition during the Spring & Summer I coordinate a pool side grill and pool side bar. I am responsible for menu development, recipe development and training of kitchen staff.

Chef-Owner Louisiana Culinary Enterprises, Inc. 1999 to Present:
A Foodservice company that provides chef driven culinary consultation. Restaurant development & conceptualization, menu engineering, operational assistance, staff training are but a few of the areas we can assist you company or restaurant venture. I am responsible for all aspects of operating this small business including accounting, marketing and day to day operations. I also offer food-related media and marketing services. Cooking demonstrations, chef spokesperson & television appearances, trade show appearances as well as catering services.

Cajun & Creole Culinary Adventures 2003 to Present
Featured on Food Network's The Best of Culinary Vacations and recommended by Sherman's Travel Magazine! Cajun and Creole Culinary Adventures are cooking vacations that combine cooking, culture and music into an interesting foodie getaway. Hands on cooking classes, tourist attractions and fine dining at local restaurants are facilitated by the company. Chef Mould designs the classes, develops the recipes and provides the instruction.

Corporate Chef Taylor's International Inc. February 2008 to October 2008
Duties included recipe development, menu engineering and chef training for current employees and new hires. Also acted as a field supervisor making visits to rig sites in the Gulf of Mexico doing inspections of kitchen and housing quarters to insure staff was adhering to quality of standards established by company.
I also coordinated Emergency Catering Mobile Kitchen for the company. I remodeled and re-fitted 45 foot trailer with updated kitchen equipment in preparation for emergency catering opportunities. Deployed truck to Texas area for Hurricane Ike where I fed 600 relief workers 3 meals a day for 14 days at 3 different sites. Handled ordering of all groceries, coordination of kitchen staff and logistics of camp kitchen set up. My responsibilities include overseeing employee cafeteria facilities for Petroleum Helicopter Inc. located in Lafayette and the Wal-Mart Distribution Center in Opelousas.

Corporate Chef-Spokesperson-Lou Ana Cooking Oil 2002 - 2007
Responsible for culinary promotion of Lou Ana branded products. Developed recipes and menus utilizing Lou Ana products. Handled logistics of trade shows including transportation of product & equipment to show, cooking of product and interacting with the public. Also did in-house dining for corporate distribution partners.
Responsibilities included promoting Lou Ana Peanut Oil for turkey frying in addition I did live in-studio TV appearances coast to coast handling all logistics of getting myself and assistant to locations. I did 2 satellite media tours yearly from Atlanta that were satellite-fed to approximately 35 markets live and over 400 markers through a Video News Release. I also tape an audio new release that is distributed to over 100 radio stations. Video is also shot that is downloaded onto Yahoo Video, Google Video, YouTube.com and Gather.com for downloading by viewers. A yearly column on turkey frying was distributed to 10,000 newspapers nationwide. I also made yearly appearances on several major network appearances. Past appearance include GMA, Fox & Friends, NBC Today Show and the Food Network. Below is media numbers generated due to my association with brand.

2007 Lou Ana Media Results

  • 5,380 stories generated
  • 130,646,650 million impressions
  • media value of 3.8 million dollars

    Chef Spokesperson-Tony Chachere's Creole Seasoning 2000 through 2002
    Responsibilities same as with Lou Ana

    Executive Chef Café Jefferson 1996 - 1998
    Responsible for all aspects of the foodservice operations including staff supervision, food cost, recipe and menu development. Also supervised the catering operations that included weddings, corporate meetings and catered events.

    Corporate Chef Doerle's Foodservice 1994-1996
    Responsibilities included developing relationships with restaurant community to generate food sales. My goal was to maximize exposure within this community and generate new accounts. Other responsibilities included assisting accounts with procuring new products based on menu needs and analyzing new items that would be added to food catalog available to the restaurant accounts.

    Chef Owner Hub City Diner 1991 - 1993
    Charlie Goodson the owner of Charley G's and I created an authentic 1950's style diner that served dishes reflective of the period. I was the managing partner and responsible for the day to day operations on all levels from the front of the house to the back of the house.

    Executive Chef Charley G's 1985-1991
    Responsible for all aspects of the foodservice operations including staff supervision, food cost, recipe and menu development. Also responsible for developing new menu items not normally seen on restaurant menus in the Lafayette Market. Smoked Duck and Andouille, Blue Point Crab Cakes and Southern Hardwood Grilled Seafood were recipes developed during this period. These dishes are now mainstays on menus across Louisiana.

    Executive Chef Café Vermilionville 1982-1987
    Responsible for all aspects of the foodservice operations including staff supervision, food cost, recipe and menu development.

    CULINARY TELEVISION/MARKETING EXPERIENCE

    Executive Producer/Talent-"Louisiana Cooking"-KLFY TV 10 1994-1995
    Responsible for selecting the segment content, going out into the field to shoot the segment with a camera man and going into the editing booth and editing the segments down to a 3 minute package. The segments ran during the 5 p.m. news programming. Subject matter included everything from cooking ingredients (andouille making, crawfish production), Festival Coverage (Rice Festival, Festival Acadiens, Festival International), restaurant coverage and cultural activities .

    Executive Producer/Talent-"Recipes From A Chef"-KLFY 1996-2002
    Responsible for creating recipes form the product line of the sponsors (Church Point Wholesale-Fleming Foods/Piggly Wiggly. Recipes developed for such products and food companies as Gold Medal, Flour, Kraft Cheese, Delmonte Tomato Products, Lou Ana Cooking Oil, Tony Chachere's.

    Other Media Appearances
    Produced food segments BBC Radio's "Cajun Clubhouse"
    Good Morning America with Spencer Christian
    Pierre Franey's "Keep On Cooking America"-PBS
    "Chef George Hearst Grilling"-PBS
    "The New Garde"-Discovery Channel
    Produced and hosted "Louisiana Cooking"
    Hosted Cajun Cooking Show on KPEL Radio Show

      CONSULTING / BUSINESS DEVELOPMENT BillFish Seafood Restaurant-Houston Texas
    Randol's Cajun Restaurant
    Rock Island District
    Charley G's Seafood Grill & Bar
    Tony Chachere's Original Seasoning
    Grand Casino
    McIhenny Co., makers of Tabasco Brand Pepper Sauce
    Nutra Sweet
    Mountaineer Race Track & Gaming Resort
    Our Lady of Lourdes Hospital
    Foxwoods Resort Casino

     

    PUBLISHING: "Recipes From A Chef \" cook book-Self Published, 1999
    "Cajun Cooking" Aviation Lifestyles Magazine, 1997
    "Culinary Crossroads \" weekly column The Daily Advertiser 2000-2002
    "Compliment of the Chef" weekly Column The Daily Advertiser 2000-2003
    Staff Writer for Emerils.com 2000-Now Monthly Food Articles
    "Cajun Cooking" weekly food column Beaumont Enterprise 2002-2003
    Louisiana Cooking Magazine 2005, 2006
    NY Times 2005
    Chile Pepper Magazine Jan 2008

      FEATURED IN: New York Times
    Cook's Magazine
    Louisiana Life
    The Best of Food & Wine
    Chicago Tribune Magazine
    Times Picauyne
    Southern Living
    Town & Country

    COMMITTEES/ORGANIZATIONS: Member of Acadiana Chapter of the American Culinary Federation
    President Acadiana Chapter of the American Culinary Federation
    ACF Acadiana Chapter Chef of the Year
    Acadiana Outreach Center Fundraising Committee "Palettes and Pate"
    Festival Acadiens Production Committee
    References:: Brian Pia- VP Luckie & Co. 205-821-3441
    Michael Doucet- Band Leader Beausoliel 337-981-5188
    Mike Landry- Architect 337-989-5654

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