Chef Patrick Moody

Chef Patrick Moody Chef | Child Of Deaf Adults
Born into silence, healed through food, still learning through grief.

In this season of life, Romans 8:18 made me stop and think for a moment. I’ve walked through grief that felt unbearable....
06/24/2026

In this season of life, Romans 8:18 made me stop and think for a moment. I’ve walked through grief that felt unbearable. I’ve stood beside my mother as she took her final breath. I’ve wrestled with depression, doubt, and moments where the road ahead felt uncertain. Yet through it all, God continues to remind me that this chapter is not the whole story. This verse doesn’t dismiss suffering. It acknowledges it. The pain is real, the losses are real, and the struggles we carry every day are real. But Paul reminds us that what God has prepared is greater than what we are presently enduring. Looking back, I can see how God has brought purpose out of pain. After losing my father, I found healing through baking and cooking. What started as a way to survive grief became a calling that opened doors I never expected. Even in the hardest seasons, God was still working. Maybe you’re carrying grief, anxiety, disappointment, or exhaustion. Maybe you’re wondering if things will ever get better.

Keep going.

The struggle you’re facing today is not the final destination. There is still beauty ahead. There is still purpose ahead. There is still glory to be revealed. Sometimes faith isn’t having all the answers. Sometimes it’s simply trusting that the story God is writing is bigger than the chapter we’re living in right now.

Tomorrow night is the cut for the Top 10 in Carla Hall’s Favorite Chef competition.Thank you to everyone who has voted a...
06/24/2026

Tomorrow night is the cut for the Top 10 in Carla Hall’s Favorite Chef competition.

Thank you to everyone who has voted and supported me so far. If you’d like to help me advance to the next round, I’d be grateful for your vote.

I appreciate each and every one of you.

One chef will win $25k, a feature in Taste of Home, and a cooking experience with Carla hall.

Lunch is ready!
06/24/2026

Lunch is ready!

06/24/2026
It dawned on me today that I haven’t made scones at the market in almost a year.We got our hands on some beautiful black...
06/24/2026

It dawned on me today that I haven’t made scones at the market in almost a year.

We got our hands on some beautiful blackberries from Ridge Runner Farm, and with local blackberry season being such a short window this year, it felt like the perfect time to bring them back. Fresh blackberry scones topped with a lemon vanilla glaze are in the case this morning.

Available in limited quantities and only for a limited time while fresh local berries last.

Small scones: $3
Large scones: $4

Scratch-made, buttery, packed with local blackberries, and finished with a bright lemon vanilla glaze. Grab one with your morning coffee before they’re gone.

Rainy day special at: The Club.Turkey, ham, bacon, cheese, lettuce, tomato, and toasted bread stacked tall. A classic fo...
06/22/2026

Rainy day special at: The Club.

Turkey, ham, bacon, cheese, lettuce, tomato, and toasted bread stacked tall. A classic for a reason.

We’re back home in Arkansas after our trip north. It also happens to be Father’s Day, which has me sitting here reflecti...
06/21/2026

We’re back home in Arkansas after our trip north. It also happens to be Father’s Day, which has me sitting here reflecting on a lot of things.

The last few days took us to the Chicago area to compete in Culinary Fight Club, and that experience alone deserves its own podcast episode. So much happened in such a short amount of time. I walked away grateful, a little amazed, and still trying to process the fact that I got to stand shoulder to shoulder with chefs of that caliber and compete alongside them. This whole cooking journey still feels a little like a fever dream.

I’ll admit, I wrestle with imposter syndrome more than I probably let on. There are plenty of moments when I question whether I’m qualified enough to be doing what I’m doing. Culinary Fight Club gave me the space to quiet that noise for a while and focus on what I genuinely love: cooking. Seeing the results at the end of the night left me feeling inspired in a way that’s hard to explain.

What makes it all even stranger is knowing where this journey started.

5 and a half years ago, my father passed away. Today marks my sixth Father’s Day without him. His death set off a chain reaction I never could have predicted. Grief led me into culinary school. Culinary school led me to a passion for food. One opportunity led to another, and somehow that path led all the way to Chicago, making memories with my family and competing in a city I’d only dreamed about visiting.

Along the way, we met some genuinely good people. A gentleman named Scott quickly pointed us toward the best deep-dish pizza in town and helped us map out our plans for the day after the competition. Small interactions like that stick with you. They remind you that the world is full of people willing to share a little piece of their home with a stranger.

I understand a little better now why Anthony Bourdain encouraged people to travel. Not because of the landmarks or the bucket-list experiences, but because travel has a way of shrinking the distance between people. It reminds you how much bigger the world is than your own routine, while somehow making it feel a little smaller at the same time.

I haven’t traveled nearly as much as Bourdain did, but this trip gave me a glimpse of what he meant.

So today, I’m sitting in my recliner at home, thinking about the last few days. It’s Father’s Day, and for the first time, the weight of grief doesn’t feel quite as heavy as it once did. Don’t get me wrong. I still miss my dad. I always will. But I think I’ve finally reached a place where I’ve accepted his absence and found peace with where he is.

There are still good days and bad days. Grief doesn’t disappear; it just changes shape over time. But this Father’s Day feels different.A little lighter. A little quieter. And for that, I’m grateful.

06/19/2026

One of the most unique parts of Culinary Fight Club is the pantry race. Before the cooking even starts, they give all the chefs just 45 seconds to run through the pantry and grab whatever ingredients they think they’ll need.

No shopping list. No backup plan. Just 45 seconds and a whole lot of adrenaline.

For our burger, I was able to grab bacon, jalapeños, and lettuce before the clock ran out. Then it was back to our station where the real challenge began.

From that point, we had one hour to create four burgers for the judges and enough samples to feed up to 200 people.

It’s amazing how fast an hour disappears when you’re cooking, plating, answering questions, and trying to make sure every bite that leaves your station represents your best work.

This reel shows the pantry race from two different angles. It may look a little chaotic, and honestly, it was. But that’s part of what made it so much fun.

Looking back, I’m still amazed by the talent at that venue and grateful we had the opportunity to compete. Definitely an experience I’ll never forget.

We officially survived another round and landed in the Top 15 of our group in the Carla Hall Favorite Chef competition.E...
06/19/2026

We officially survived another round and landed in the Top 15 of our group in the Carla Hall Favorite Chef competition.

Every vote, share, comment, and word of encouragement has helped get us here. It’s been a wild few weeks between work, competitions, and everything else life likes to throw into the mix.

The next cut is in one week, and they’ll narrow it down to the Top 10. For now, I’m just grateful to still be in the fight.

Thank you for helping keep this dream moving forward.

One chef will win $25k, a feature in Taste of Home, and a cooking experience with Carla hall.

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Batesville, AR
72501

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