About Chef Patrick Mitchell
Chef Patrick Mitchell, CEC, AAC, is one of the most decorated competition chefs in American culinary history. A graduate of The Culinary Institute of America in Hyde Park, New York, he built his career through decades of work in professional kitchens before becoming Executive Chef and Culinary Adviser for Ben E. Keith Foods in Fort Worth, Texas. Mitchell has competed in culinary competitions across 12 countries and has won at every level of the American Culinary Federation’s competition structure — including Texas State Chef of the Year in 2015, Central Region Chef of the Year, and ultimately ACF National Chef of the Year in 2016. In 2018 he represented the United States at the Global Chefs Challenge in Kuala Lumpur, Malaysia, competing against more than 20 finalists from over 100 countries. He has since turned his focus to organizing and judging competitions, mentoring young chefs, and serving in leadership roles within the ACF and the Chaîne des Rôtisseurs.
Episode Overview
Andre Natera sits down with Chef Patrick Mitchell to break down what culinary competition actually demands — mentally, technically, and professionally — and what it has meant for his career over more than three decades. Patrick traces the path from his first competition in Philadelphia to winning the ACF’s top national title and representing the country on the world stage, explaining what competing at that level teaches you about preparation, precision, and performing under pressure. He also addresses the ACF certification system directly, what it means, why it matters, and how it shapes professional development for chefs who pursue it seriously.
What You Will Learn
- What the ACF competition circuit looks like from the inside — the preparation, the judging criteria, and what separates winners from the field
- How Patrick built a competition career spanning 12 countries and what each level of the ACF structure demands of a chef
- What winning ACF National Chef of the Year actually required and what the experience of representing the US at the Global Chefs Challenge felt like
- How ACF certification works, what the different credential levels mean, and why professional certification matters in the culinary industry
- What young chefs consistently get wrong about competition preparation and how to build the kind of discipline required to perform under a clock
- How Patrick’s role has shifted from competitor to mentor and judge, and what he looks for when evaluating serious culinary talent
Connect with Chef Patrick Mitchell
Follow Chef Patrick Mitchell on Instagram
Listen and Watch
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