STAFF SPOTLIGHT
Patrick Carroll with his wife Danyell and their children Isabella, Anna, and William.
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MEET THE CULINARY COMMANDER IN CHIEF! FOOD SERVICE DIRECTOR, PATRICK CARROLL By Heather Bennett, Communications Specialist
LRCA’s Food Service Director, Patrick Carroll, is truly Mm! Mm! Good! at what he does. This servant-hearted leader and his crew whip up soiree-worthy selections on a daily basis incorporating great flavors and nutrition for students, faculty, staff, board members, distinguished campus guests, donors, and many more. Head of School, Dr. Gary Arnold, describes Patrick as “a man who lives out the words of St. Francis, ‘Preach the gospel. If necessary, use words.’ A quiet man, Patrick works tirelessly to serve others. Literally, in the food service business, that is what you do. Patrick goes beyond tirelessly. He serves from the heart. His kitchen proves that!” “Patrick has helped me with catering on numerous on and off campus events. His attention to detail is what sets him apart. He carefully listens to my vision and brings it to reality through food. You can count on the quality always being exemplary. Patrick has a passion for serving others and daily shows the love of Jesus in all he does,” shares Debbie Baer, Executive Assistant to the Head of School/Advancement. Here’s a behind the scenes look at Patrick’s life and what led him to Warriorville.
HB: Where did you grow up? PC: I was born in Memphis and grew up in Little Rock. I graduated from Catholic High School for Boys in 1995. I was blessed to grow up in a very diverse neighborhood as a child. I’m sure it was like many of us that age remember, out all day with your friends until you knew it was time to go home. HB: Activities/interests growing up? PC: I loved playing sports as a kid. Baseball, basketball, and soccer were my favorites. I was also in Boy Scouts. I wasn’t really interested in moving up the ranks so much, I just enjoyed being with my friends and going on trips like ones to Philmont Scout Ranch in New Mexico and The Boy Scout Sea Base in the Florida Keys. I also loved collecting baseball cards. 32 THE WARRIOR • SPRING 2022
HB: Please describe the progression of your career. PC: I began working at the Purple Cow on Cantrell at the age of 16 as a dishwasher, and as time went by I performed every job there was to do. When the Cow on Chenal opened in 1997 I transferred there and was the assistant kitchen manager until I turned 21 and began managing the whole restaurant as an assistant manager. Over the years, I worked at all of the locations, helping open the new locations and became the General Manager of the Chenal location. I was blessed to work with some great people like Paul Bash. I call him the godfather of the LR restaurant scene. Then there’s Ed Moore, Philip Tappan, Andy Abrams, and Todd Gold. I was even lucky enough to work with the great chef and legend Evette Brady for a couple of months. Almost everything I know about the food service business and cooking I learned from them.
