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.”
Chef Patrick Mould
520 Cedar Crest Court, Lafayette , Louisiana 70501
· Phone (337) 739-9404 - email@example.com
www.ChefPatrickMould.com - www.CookingUpAGoodLife.com
PROFESSIONAL EXPERIENCE EVENT PRODUCTION AND MEDIA:
- Fantastic Chef!
- Event production logistical skills with savvy business sense
- Exceptional written and oral communication abilities
- 30 years of Print, Radio & Television Experience
- Proven Leadership and Managerial Skills
- Goal Oriented
- Project Development and Implementation
- Strong background in sales, marketing, merchandising
- Ability to train and develop staff
FESTIVALS ACADIENS et CREOLES 1993-Present
Producer/Board Member Festivals Acadiens et Creoles
For the past 21 years I have co-programmed the Festival with Dr. Barry Ancelet including band selection and approval of all Festival content. I developed the Heritage Stage for the Festival as well as developed and implemented new venues for music performance, culinary demonstrations, and workshops and kids activities. When I started with Festival there was only one stage where performances took place. Since being involved working with the board I produced new areas including:
Scene Mon Heritage – Full Band Performance Stage
La Salle de Danse – Dance Hall Tent
La. Folk Roots Scene Atelier – Workshop Stage
La Place des Petits – Children's area
Culture Sur La Table – Chef's Demo Stage
Louisiana Sports Tent
Festivals Acadiens et Creoles Development Director:
Implemented Sponsorship program for the first time in the 33-year history of the festival in 2007. Since then I have personally raised $1,350,000.00 in cash, grants or in-kind services. These efforts allowed the Festival to expand programming and services to the attendees. It also covered our losses due to rain out in 2009. Due to my efforts the festival is financially solvent with a rainy day fund in place. The Festival was also on shaking financial ground. Working with the Board of Directors I completely overhauled our finances and implemented procedures that allowed us to obtain financial security in the event of low attendance or a rain out.
Festivals Acadiens et Creoles Marketing Program Coordinator
- Working with LCVC staff I upgraded the Official Pocket Guide for the Festival from a single page multi-fold black & white program guide to and expanded full color with photos, additional festival programming info and Corporate Sponsor recognition. I coordinate the distribution of the 40,000 pocket guides printed through Lafayette Coca-Cola and Schilling distributors in order to get the guide out in the community. Schilling Distributors also printed 3000 Promo Poster that were also distributed by our partners.
- Working with the LCVC and Louisiana Office of Tourism I developed a yearly advertising program that incorporated print, radio and TV advertising on a local, regional and national scale giving the Festival the attention needed to attract more tourist to the festival. This increased public awareness and increased attendance drastically.
- Developed and implemented a structured media program utilizing companies that specialize in Print, Radio and Television media and produced commercial TV and Radio spots that were run on our TV and Radio Partners, Townsquare Media, KLFY TV 10, KATC TV 3 and Fox 15 as well as the LUS Fiber Cable Network.
- Working with LCVC graphic designer I produced a series of ads that were placed in our Media Print Partner, The Independent, The Advertiser and The Acadian Edition of the Advocate.
“ Our greatest asset in Louisiana is our cultural and ethnic diversity. The Acadian, French, Spanish, African, Italian and Native American influences on our style of cooking has made it one of the most historically significant regional cuisine's in America. I can't imagine myself cooking or living anywhere else.”
Chef Patrick Mould - Gourmet Magazine
Festival Consulting & Coordination:
Party in the Park May 14th 2014:
Produced and coordinated all aspects of 2014 fundraising festival for Lafayette Central Park. Implemented booking of bands, coordinated stage, sound and lights set up, enacted strategies for securing sponsorships as well as media partners for event promotion as well as coordinated ticket sales.
RiverRoots Music & Folk Arts Festival 2013:
Acted as a consultant for RiverRoots Music Festival and assisted with restructuring several aspects of the festival including but not limited to site planning & logistics, financial restructuring, sponsorships and food and beverage vending thus leading to a more stable festival for the long term logistically as well as financially. Through my relationship with the festival chairman a local Lafayette band was asked to play the festival for 2 years running.
Chef Host- Cooking Up A Good Life-A Louisiana Lifestyle Show 2010 to Present
To date I have produced 2 seasons of “Cooking Up A Good Life” and feature the food, music, art & culture of Louisiana in this 30-minute program. The show currently airs in 15 markets throughout the states of Louisiana, Texas and Mississippi.
Each show features a recipe, live musical performance by a Louisiana Band and a cultural segment.
I handle all the production logistic and create the content as well as contract camera and sound crew, work with editing crew and approve final content for airing.
In addition I raise the funding necessary to support the project.
I edit the cooking segments down to 3 minutes for use on the State of Louisiana Website. They could also be used on the LCVC website with Board approval.
One idea would also be to produce further website content utilizing local chefs and musical talent.
For more info visit www.CookingUpAGoodLife.com
PROFESSIONAL CULINARY EXPERIENCE AND MEDIA:
Chef-Owner Louisiana Culinary Enterprises, Inc. 1999 to Present:
I provide chef-driven culinary consultation, restaurant development & conceptualization, menu engineering, operational assistance and staff training. I am responsible for all aspects of operating the culinary side of the business including hiring, training, inventory, culinary marketing and day to day food operations.
I have been involved in the opening of several restaurants that have varied in concept from Louisiana centric to seafood driven. Conceptualizing a restaurant from the design of the menu to the design of the kitchen is my strongest asset.
I also offer food-related media and marketing services. Cooking demonstrations, chef spokesperson, television appearances, trade shows as well as catering services.
Recently I assisted the City of Lafayette in obtaining the “BEST FOOD TOWN IN AMERICA” title for 2012 in the USA Today/Rand McNally competition. Lafayette was featured in a full-page spread in USA Today and will be a featured city in the 2012 Rand McNally Road Atlas.
I was also instrumental in acquiring for the city the Southern Living Magazine's “Tastiest Town” designation with resulted in a spread in the magazine.
Recently I appeared on Anthony Bourdain's “No Reservations” after appearing on the HBO Series “Treme”. I worked with the producer and director of No Reservations scouting locations, working out ground logistics as well as coordinating a La. Gulf Seafood Boil.
“Known as a television personality, cultural ambassador, cooking teacher, cookbook author, restaurant consultant, food writer, corporate spokesperson, and culinary innovator, Chef Patrick Mould has contributed much to the culinary landscape of Acadiana.”
Our Louisiana Magazine 2011
Best Life Iberia Executive Chef: 2013 to Present:
Best Life Iberia is a healthy living initiative developed by the Iberia Development Foundation through a grant awarded by Blue Cross and Blue Shield of Louisiana. As the Executive Chef I provide all the healthy recipes, appear at various civic events where I either prepare healthy dishes for public consumption. I also Co-Host a weekly radio show on KANE radio each Thursday morning from 10:30-11:00.
Culinary Director – Dewey Balfa Cajun and Creole Heritage Week 2000-2014
Budget, plan, coordinate and prepare breakfast, lunch and dinner meals associated with annual 8-day music camp that takes place at Chicot State Park with over 200 participants. Hire and schedule kitchen staff consisting of 8 chef and cooks. Plan and coordinate culinary presentations for those in attendance utilizing local culinary talent. Coordinate all food for Festival that takes place on Saturday working with local cooking teams from the city of Ville Platte. My department consistently receives the highest guest satisfaction percentages on a yearly basis.
Executive Chef City Club at River Ranch March 2009 to Present
As a multi-unit foodservice operation I was responsible for overseeing all aspect of culinary operations and staff. Facilities include a 300-seat banquet facility, fine dining restaurant, member only dining room, a health club restaurant, Poolside Food and Beverage, Nutrition and Holistic food options and develop of member food programming. The Food & Beverage Department was a losing substantial amount of money on a monthly basis. My efforts turned around not only the quality of the food served to guest but also put the F&B Department in profit mode.
Cajun & Creole Culinary Adventures 2003 to Present
Chosen Top 100 Things to do by Time/CNN, 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 my company.
I design the classes, develop the recipes and provide the instruction. In addition I visit major tourist attractions, dine at local restaurants and visit local music venues in order to expose visitors to the widest variety of culture we have to offer in Acadiana.
“For my gastro-historical road trip I called an old Cajun friend, Patrick Mould, a chef and culinary educator in Lafayette. If there is a spicy slice of tasso to be sampled, or a sweet crawfish to be cracked, he has it covered.”
Bryan Miller, New York Times
Corporate Chef-Spokesperson-Ventura Foods Lou Ana Cooking Oil 2002 - 2007
Responsible for culinary promotion of Ventura Foods branded cooking oil product, Lou Ana. Developed recipes and menus utilizing Lou Ana products. Handled logistics for multiple regional and national trade shows including transportation of product & equipment to show, cooking of product and interacting with the public.
I did live studio TV appearances coast to coast. I did 2 satellite media tours yearly from Atlanta that was fed to approximately 35 national markets live and over 400 markets through a Video News Release. I taped an audio new release that was distributed to over 100 radio stations. Video was shot and downloaded onto Yahoo Video, Google Video, YouTube.com and Gather.com.
My yearly column on turkey frying was distributed to 10,000 newspapers nationwide. I made yearly appearances on several major networks including GMA, Fox & Friends, NBC Today Show and the Food Network.
My efforts led to a 25% increase in sales of Lou Ana product and millions of media impressions.
Below is media numbers generated due to my association with the Lou Ana brand.
2007 Lou Ana Media Results
5,380 stories generated
130,646,650 million impressions
media value of 3.8 million dollars
“He's a great chef with a lot of credibility, and he's excellent on TV,” says Brian Pia, who represents LouAna Foods. “
Chile Pepper Magazine
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. Managed up to 60 full & part time employees.
Executive Chef Charley G's 1985-1991
Responsible for all aspects of the foodservice operations including staff supervision, food cost, open kitchen design and equipment procurement as well as recipe and menu development. Developed 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.
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 for product line provided by sponsors Church Point Wholesale-Fleming Foods and Piggly Wiggly. Recipes were developed for Gold Medal Flour, Kraft Cheese, Delmonte Tomato Products, Lou Ana Cooking Oil, Tony Chachere's and dozens others.
Anthony Bourdain's “No Reservations”
NBC's Today Show
FOX & Friends
Food Network (Various Programs)
Produced food segments BBC Radio's "Cajun Clubhouse"
Good Morning America
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
"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
New York Times
The Best of Food & Wine
|Chicago Tribune Magazine
Town & Country
Louisiana Cooking Magazine
Chile Pepper Magazine
Dr. Tommy Comeaux Endowed Fund at ULL
City-Parish Presidents Arts Collaboration Committee
Louisiana Bi-Centennial Food Committee
Louisiana Bi-Centennial Music Committee
Festivals Acadies et Creoles Board Member
Acadiana Food and Wine Festival Organizer
Paul and Lulu Hillard University Art Museum Member
Palettes and Pate Founding Member
Acadiana Culinary Classic
Member Acadiana Center for the Arts
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”
Graduate Crowley High School
Business Studies Course Work at University of Lafayette – Lafayette Louisiana
Graduate Culinary Occupations Course Lafayette Regional Vo-Tech
Obtained Executive Chef Accreditation through American Culinary Federation
Dr. Barry Ancelet
Professor of Folklore Studies ULL
Iberia Development Foundation
President Associated Travel
President - Graham Group
Musician - BeauSoliel
VP Luckie & Co.