What: Patrick D. Mitchell, executive chef at Ben E. Keith Foods in Fort Worth and a Culinary Institute of America graduate, creates a special menu for the University of North Texas’ Club at Gateway Center for Guest Chef Day

When: 9 a.m.-1 p.m. Nov. 7 (Wednesday)

Where: UNT’s Gateway Center, located at 801 North Texas Blvd.

DENTON (UNT), Texas — University of North Texas students who are preparing for careers as managers and executives in the hospitality industry will learn from the executive chef and culinary advisor for Fort Worth-based Ben E. Keith Foods by preparing a special luncheon menu with him Nov. 7 (Wednesday).

Patrick D. Mitchell, a graduate of the Culinary Institute of America, will create a menu of chili corn chowder, seared breast of chicken with chestnut demiglace and apple cranberry crisp as this semester’s Guest Chef at UNT’s Club at Gateway Center. UNT students earning degrees in hospitality management are required to work two semesters in The Club, which serves luncheons Mondays-Fridays during the fall and spring semesters. The students will be prepared to work in all areas of the restaurant industry by receiving experience as both the fine dining wait staff and as sous chefs in the kitchen.

Ben E. Keith is the ninth largest foodservice distributor in the U.S., with its Independent Food Division serving 11 states and supplying a full line of produce, frozen foods, meats, dry groceries, refrigerated foods, paper goods, equipment and supplies to restaurants, hospitals, schools, nursing homes and other institutional businesses.

Before joining Ben E. Keith Foods, Mitchell was a chef for Royal Orleans Hotel in New Orleans, Four Seasons Hotels and Marriott International. He also spent one year putting together the food and beverage team for Great Wolf Lodge in Grapevine. Mitchell has represented the U.S. in several international American Culinary Federation cooking competitions, receiving four gold, five silver and three bronze medals. In 2007, he was part of a U.S. team that won first place overall at the International Food & Hospitality Show in Bangkok. He is also a certified culinary judge for the American Culinary Federation and a member of the American Academy of Chefs.

Note to editors and reporters: Reporters are welcome film, photograph or interview Mitchell as he works with the UNT students from 9 a.m. to 1 p.m. Nov. 7 at UNT’s Gateway Center. The Gateway Center is located at 801 N. Texas Blvd. Contact Nancy Kolsti at 940-565-3509 or nancy.kolsti@unt.edu to make arrangements to attend.