The Warrior - Spring 2022

STAFF SPOTLIGHT

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.

Patrick Carroll with his wife Danyell and their children Isabella, Anna, and William.

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 ageremember, 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 likeones to Philmont Scout Ranch in New Mexico and The Boy Scout Sea Base in the Florida Keys. I also loved collecting baseball cards.

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.

HB: What led you to come to LRCA?

PC: I know a lot of people say this about things, but it really was God. I am good friends with the previous Dining Services Director who was here at LRCA. He had an opportunity come his way that he wanted to take advantage of and thought I would be a good fit for the school. He knew that I was becoming tired of the hectic schedule of the restaurant life and reached out to me and told me I would love this job. He was right! So, it really was God answering my prayers, and the prayers of my family.

HB: What are your favorite dishes to prepare, recipes, genres?

PC: I guess you would say that I love to cook comfort food, and to me that can be any genre. What’s more comforting than a plate of nachos, loaded baked potato, or even a classic grilled cheese sandwich? I try to cook foods that I hope will make people happy to eat. Not too much fuss, just good food.

HB: What is your favorite restaurant?

PC: Bric à Brac in Destin. The menu is not huge, but the food is really good. They have really good chicken wings, smoked tuna dip, key lime pie, and the best bread pudding I’ve ever tasted. It’s a really eclectic, fun place. Not exactly a restaurant, but I will never turn down a slice of Papa John’s pizza.

HB: What is the most challenging aspect of your work?

PC: Over the last couple of years it has definitely been dealing with supply chain issues.

HB: What inspires your work?

PC: I really enjoy making people happy through food. I love being around the kids and staff and seeing and hearing their reactions. The main thing that has always inspired and motivated me is my family. I try my best to be a good representation of them and to make them proud.

HB: If you changed careers to be anything else, what would you choose?

PC: Sports writer, TV personality, or music critic

HB: Favorite music?

PC: I love music. Being a child of the 80s and early 90s that is where I tend to lean these days. Most of the new music I listen to is Christian music. I really enjoy TobyMac. We have seen him in concert many times. Since Isabella rides with me to school most days, her Disney playlist is usually what is on. So I know Moana, Aladdin, and Encanto by heart.

HB: Favorite movie?

PC: My wife and I enjoy watching movies together. My favorites are probably dumb comedies. Think Joe Dirt and Dumb and Dumber. By the way, my wife does not enjoy stupid comedies, at all.

HB: Favorite quote or Bible verse?

PC: Luke 22:27-”For who is greater, he who sits at the table, or he who serves? Is it not he who sits at the table? Yet I am among you as the One who serves.”

HB: Who is the person who has had the biggest impact on you and why?

PC: That would definitely be my beautiful wife Danyell. We have been married for 27 years. We have grown up together over the years. She is an inspiration to me and many others and the rock of our family. I so much admire her walk with Christ and how she has grown in and through Him. She is super smart and I am so proud of her advancements she has made in her professional career. She is an awesome mother and wife. I couldn’t imagine my life without her.

HB: What are the differences/similarities between school food service and the restaurant business?

PC: The dynamics between the two are definitely different. Thankfully, we have a dedicated team here, where at a restaurant the turnover at times was much greater. Another thing that is different is that we are all Christ followers here. Not to say we are all perfect by any means or don’t have disagreements or issues to deal with, but we all have the foundation of our faith to guide us through any tough times. One similarity is that I am still in the hospitality business, just serving and aiming to please a different audience.

HB: What do you do that families probably do not know?

PC: I would like our families to know that our Food Service team is made up of a great group of dedicated people that care for our/your kids and work hard every day to ensure the students have the best food possible. Nothing is better than getting compliments and thank yous from the kids.

HB: How would others describe you?

PC: I think the most used adjectives would be laid back and I can be a jokester.

HB: What is your favorite family vacation or family activity? PC: Our happy place is Destin, Florida.

HB: What is your dream vacation?

PC: That’s tough because there are so many great places, but if I had to pick it would probably be Italy.

HB: Future aspirations?

PC: The one goal that I am looking forward to and was thrilled to hear the school announce was the addition of an elementary cafeteria. I cannot wait to get that planned out and make it the best cafeteria imaginable for our kids. Other than that, my goal is to keep improving our food choices, quality, and production any way we can.

COOKIN’ WITH PATRICK CARROLL TRY OUT SOME OF HIS FAVORITE TRIED AND TRUE RECIPES!

QUESO BLANCO

32 ounces Velveeta Blanco Cheese

16 ounces (Half a box) Kroger Nice n’ Cheesy Queso Blanco with Jalapeños

2 - 10 ounce cans Rotel Mexican Style Lime & Cilantro Diced Tomatoes

1 tablespoon cumin

1.5 teaspoon chili powder

1 cup of milk

• Combine all ingredients and heat in a microwave or slow cooker.

• Serves 8-10.

SPICY WHITE BEAN & CHICKEN CHILI

2 tablespoons oil

1 ½ pounds boneless skinless chicken breasts, cut in ½-inch cubes

½ cup chopped onion 2 teaspoons ground cumin

1 ½ teaspoons garlic salt

¾ teaspoon oregano leaves

¼ teaspoon ground cayenne red pepper

1 can (15 ounces) white beans, undrained

1 can (4 ½ ounces) chopped green chiles, drained

½ cup chicken broth

• Heat oil in a large skillet on medium-high heat. Add chicken and onion; cook and stir for 5 minutes or until lightly browned.

• Stir in spices and remaining ingredients until well blended. Bring to a boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally. Serve as desired with assorted toppings such as sour cream, sliced jalapenos, chopped cilantro or tomatoes, etc.

PINEAPPLE CASSEROLE

2 - 20 ounce cans pineapple chunks in juice, drained (reserve 6 tablespoons juice)

1/3 cup sugar

5 tablespoons flour

1 cup shredded cheddar cheese

¼ cup butter, melted

1 sleeve Ritz crackers, crushed

• Preheat the oven to 350 degrees. In a medium-sized bowl, combine sugar, flour, and reserved pineapple juice. Add pineapple chunks and toss well to combine. Spoon pineapple mixture into an 8x8 casserole dish and top with shredded cheese.

• Combine crushed Ritz crackers and melted butter. Spread Ritz cracker topping evenly on top of pineapple mixture.

• Bake at 350 degrees for 30 minutes or until bubbly.