Photo by  Robin May

Photo by Robin May


"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 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, educator, TV personality, cookbook author and culinary innovator, Chef Patrick Mould has contributed much to the cooking landscape that is Southwest Louisiana. With over 32 years of experience, Chef Mould is no stranger behind a stove and has been at the forefront of Cajun and Creole Cuisine. He has either been the Executive Chef or owner of various restaurants in the Lafayette area, most notably Charley G’s, Café Vermilionville, Hub City Diner and City Club at River Ranch, and for the past 24 years, has been the VP of Programming and Development for Festivals Acadiens et Créole, the largest Cajun and Creole Festival in the world!

For the past 20 years, Chef Mould has owned and operated Louisiana Culinary Enterprises, Inc. a Consulting and Catering Firm located in Lafayette, LA and has provided professional chef and chef spokesperson services for various food companies including Tony Chachere’s, Lou Ana and Electrolux Appliances as well as Tabasco.

From 2013 - 2015, Chef Mould was the Executive Chef for the “Best Life Iberia” initiative that was established through a million-dollar grant from Blue Cross/Blue Shield of Louisiana. He provided his original recipes that are nutritionally analyzed for healthiness. The recipes were distributed through various social media applications and the Best Life website. He also prepared the recipes at various functions the farmers' markets established by the grant and co-hosted for the weekly Best Life Iberia radio program on KANE 1240.

He has been featured in the New York Times, Gourmet Magazine and Time/CNN as well as Southern Living, Food & Wine and Town & Country. His numerous TV appearances include the Today Show, Fox and Friends, the Food Network and the season finale of Anthony Bourdain’s “No Reservations”. Chef Mould was also instrumental in Lafayette, LA being named both the Best Food Town in America by Rand McNally & USA Today in 2011 and the Tastiest Town by Southern Living Magazine in 2012.

Chef Mould’s food writing career began when he published his first cookbook Recipes from a Chef, and the words have been flowing ever since. His two food columns “Compliments of the Chef” and “Culinary Crossroads” appeared weekly in the Lafayette Daily Advertiser, a Gannet Newspaper for several years. From there he became a staff writer for Emeril Lagasse’s website, emerils.com. Take a look at a few of his articles and recipes:

Alligator Season
Blueberry Heaven
Creole Hand in the Pot and Pork Roast
Duck Hunting and Smoked Duck & Andouille Gumbo
Gulf Crustaceans + Fried Crawfish & Corn Beignets
Mardi Gras Gumbo
Maryland Crabcakes
Shrimp Season + Spicy Boiled Shrimp with Cocktail Sauce
Summertime Soft Shell Crabs

See his full CV here and find him on Facebook at Chef Patrick Mould’s “Cooking Up A Good Life” or Twitter and Instagram via @kjnchef.