Fresh food has always played a crucial role in Patrick’s career. He’s spent his adult life as a chef and running restaurants. Despite the long hours and stress, the love of preparing food professionally was always there. He considered food the ultimate stable career field because we all must eat. Like so many of us, the pandemic was life-changing for Patrick. Suddenly, restaurants were shutting down, and he found himself evaluating his career from a new perspective.
During this introspection, he realized a continued love of sourcing and preparing food but not so much for other aspects, like managing a large staff. The idea formed of a possible bend in his path toward chef-grown food and the myriad avenues that could open. He liked it and searched for a place to learn, which led to the CAFF Farm School.
After entering the CAFF Farm School, Patrick discovered aspects of farming that he relishes. One of these is simply working outdoors. He has always loved being outside, but Chefs spend much of their time inside a restaurant. It’s been a nice change for him. Other perks are a sense of accomplishment and a quieter mind. “Farming is very tangible and measurable; you can see your progress and the literal fruits of your labor, “ he says. “At the same time, it is meditative for me, clears my mind, and resets a busy brain.”
Originally from Fayetteville, Patrick moved away as an adult for about ten years before returning. He wanted to be near his family, and the area had grown significantly. It changed, too. The progress brought a more vibrant culinary landscape with potential for a chef. At the time, farming wasn’t part of his plan. He always had a garden, though, growing some of the fresh ingredients he desired as a chef that weren’t readily available. His only connection to farming was his maternal grandparents, who owned a dairy farm in Wisconsin.
Patrick hopes more people in Northwest Arkansas get into small-scale farming, either in production or as dedicated farm-to-table supporters. “As a kid growing up here, we were surrounded by small farms, but we didn’t preserve that,” says Patrick. “It feels important to bring that back into the area as it expands. My family has an acre in town. I would love to be a part of that movement and preserve whatever land I develop by placing it in a farmland trust or something.”
After completing the CAFF Farm School, his other goal is to have a small farm incorporating his chef skills. The possibility of serving food or creating value-added products from his harvest is appealing. From his insider viewpoint, he would like to work with restaurants and other chefs to provide more interesting locally-grown ingredients. Before launching out on his own, though, Patrick would like to work on different farms and gain more experience.
Even with a family land option, Patrick knows that development funds are always challenging for students. “This is something you have to process if your goal is to own a farm because it’s going to be a challenge financially.” It is an important point and something prospective students should consider. However, owning a farm isn’t the only path for students who complete the CAFF Farm School; there are other options and assistance available for farmers. Patrick says he’s thought this through. “I want to be involved in the NWA farming community no matter what direction my path takes after the program. I think it’s important, and I want others to get excited about it. I hope we all care more about our food, being fair and equitable, and growing it sustainably. I believe it’s important.”
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