CityView Magazine - Fayetteville, NC
Issue link: https://www.epageflip.net/i/392251
30 | October • 2014 "My mother is artistic, but I've nev- er had an inclination toward art. I just really love chopping up fruit," said the humble, yet decorated food competi- tion champion. A native of Arizona, Patrick came to Fayetteville by way of coaching com- petitive waterskiing. "I wound up re- ally enjoying North Carolina and I've been here for nine years," he says of the area he calls home with his wife, Amanda and son, Taylor. McDonald Lumber Company em- ployee by day, Patrick is a burgeoning chef-in-training by night and only a few classes shy of a culinary arts degree from FTCC. In fact, it was aer only one class about food presentation that Patrick discovered his talent for carv- ing. "I went home that night and went berserk," Patrick says of his foray into this head-turning hobby. In just a year and a half, he has amassed a fan base that is expanding down the east coast. His designs have been featured at carving competitions, bridal expos and the 2014 U.S. Open in Pinehurst. Recently, one of his favorite designs was featured at the US Foods show in Charleston, South Carolina. Patrick was commissioned to create a palm tree, which he turned into an intricate six foot tall interpretation of the South Carolina flag, complete with a working watermelon lantern sus- pended from the fronds of the tree. Of his propensity to go above and beyond what customers expect, he says, "I just want to make sure people are happy." Since Patrick has been awarded a gold and a silver medal by the Ameri- can Culinary Federation in the North Carolina Sweet Potato Competition last fall, the path to becoming a certi- fied culinarian will be easier, allowing him to bypass a portion of the certifi- cation exam, but of his aspirations in the field aer graduation, he says, "I mainly just do it for fun. I'll go where God takes me." Classes While his solo business continues to grow with weddings, birthday par- ties, food shows and corporate events, Patrick also offers classes for individu- Watermelon, butternut squash, carrots, apples, leeks, parsnips, zucchini, cantaloupe and daikon radish are some of the seasonal mediums Patrick uses to create breathtaking centerpieces.