As any artist in any medium will tell you, inspiration, even for one’s greatest masterpiece, can come from virtually anywhere. It’s a reminder that creativity doesn’t always arrive fully formed — and that sometimes the most meaningful work grows out of unexpected pivots.
Such was the case with Joseph Todd, pastry chef extraordinaire, whose delicacies are creating legions of fans in central Arkansas. While many might assume his love for pastry took root early in life, its origins lie in the world of mixology.
“Well, it’s funny because my first love, my first passion, was mixology,” he recalls. “Back in 2019, I fell in love with flavors, the balance of garnishes and the aesthetics of a cocktail. I started a private event mixology company in November 2019, and I thought 2020 was gonna be the year of JTC Mixology. Then the pandemic hit.
“So, there I was, 2020, and I’m at home more. I was watching a lot of cooking shows, and I started experimenting with candies and chocolates and caramels.”
Baking had never seriously entered Joseph’s mind at that point, in part due to a few fundamental facts about the art form. Where cooking allows for experimentation and adjustments on the fly, baking employs more science, demanding the right combination of heat and ingredients to form desired chemical reactions, usually with a narrow margin for error. For Joseph, that degree of precision had never been a strong suit.
“Math and science were my worst subjects, truly. I loved English, I loved literature, I loved that side of my brain,” he says. “It’s funny though, as I have gotten older, especially through COVID, I really started to dig into science, chemistry and physics, and learning how things work. Maybe it was my time in the military, you know, I learned attention to detail, discipline, organization, and time management.”
By November 2020, a year after launching his mixology company, Joseph agreed to bake a cake for a friend’s daughter, who chose Ariel from The Little Mermaid as her theme. It was, by his own admission, not a success.
“It was my first time using fondant, and it turned out so badly, it honestly looked like a Pikachu with a red wig. I kid you not,” he says, laughing at the memory. “Two days later I tried it again, and this time I stopped worrying about perfection and just let my intuition and creativity take over.”
What followed was a revelation.
“I spent twelve hours straight decorating that cake from start to finish,” he says. “I got completely lost in the process. By the end of it, I had created a huge mermaid fantasy cake covered in seashells, pearls, glitter seahorses, mermaid tails. That’s when I realized not only that I loved baking, but that I was enthralled with the artistry behind it.
“I’d never thought of myself as a quote-unquote artist, but I’m so glad I didn’t give up on that Ariel cake — because I wouldn’t be where I am right now.”
Even Joseph’s educational path was of the unconventional variety as it is safe to say relatively few aspiring pastry chefs attend culinary school on the GI Bill. But as a veteran of the U.S. Air Force, that’s exactly what he did.
“It was a fifteen-month pastry program, super fast paced,” he says. “This was in 2021, so COVID was still creating challenges. The school had pivoted completely online, offering the same curriculum you’d receive in person, but every six weeks was a different course, a different class.”
Despite the challenges, Joseph excelled, graduating with honors. His ability to work independently, even while in the learning stage, particularly impressed his instructors.
“They loved how I did everything my own way,” he says. “It’s hard to describe. I can’t really explain it, but baking is where my mind goes quiet. It helps me focus; it’s peaceful, therapeutic.”
Raised in North Little Rock as the oldest of five in what he describes as a large Hispanic family, Joseph says food was always central to celebration, even if he didn’t recognize its influence at the time.
“We were always celebrating something — birthdays, reunions, graduations,” he says. “Hispanics, we’re known for our big parties, and food was always at the center of it.”
One memory stands out vividly.
“I remember my brother’s first birthday party; I was nine. There was a huge hog hanging from a tree in the backyard and the biggest Tres Leches cake I’d ever seen, still to this day, the biggest I’ve ever seen. And that was for a one-year-old’s birthday,” he laughs.
“Maybe subconsciously, watching my mom or my grandma in the kitchen, seeing how food brought everyone together — sharing, laughing, storytelling — it stayed with me. It’s not just about eating; it’s about community through food. That shapes how I approach the pastry and hospitality world today.”
Joseph’s giving spirit often manifests itself in food. One of the most memorable stories came during the initial days of his military training.
“I joined five days after turning nineteen. I did not tell my grandma; I did not tell my mom. I grew up very, very sheltered and for me, joining the military was a way to really experience the world. I remember going to the recruiter and saying, ‘Just sign me up for anything with a bonus,’ and for me, security forces was that job. I had no idea what security forces was, but I quickly learned.
“Anyway, it’s funny; I remember my first drill weekend, I brought flautas and after that I was always bringing some type of dish. At that time, I didn’t see myself as a chef, it was just something that I did. I’m a gift giver; I’ve always been good at giving and that interaction, just seeing people light up, it feels good. It may not be the most expensive gift I’m giving to a person, but it still creates a great memory.”
Today, Joseph is an independent pastry chef in high demand among Little Rock restaurants. His passion for what he does and his natural ease with people makes him a compelling salesman to restauranteurs looking to provide patrons a chef-crafted finale to their meals.
Joseph’s story matters because it reflects a shift in how we experience food — where dessert is no longer an afterthought, but a final expression of creativity and intention. “I love talking with restaurant owners, and explain to them, ‘Look, it’s 2026. Desserts shouldn’t just be a frozen cheesecake or a brownie you warm up,’” he says. “They bring me in a few days a week to create something intentional, something unique to their menu. They’re happy, their customers are happy, and I get to do what I love.”
Joseph is currently back in school at the University of Arkansas–Pulaski Technical College, broadening his culinary foundation beyond sweets. More than a story about pastry or cocktails, Joseph’s journey is about finding purpose through discipline, creativity, and service — one plate, one moment, at a time.
“I’m working toward an Associate of Science in Culinary, and I’m planning to take some dietician classes too,” he says. “I don’t want to be limited. I want to be versatile.”
At the thought of what lies ahead, he laughs.
“My whole journey — the training, the experience — it’s all possible because of the GI Bill. I really believe I’m exactly where I’m supposed to be,” he says. “I want to do it all — incredible cocktails, intricate desserts, a perfectly cooked steak. I want to be the best.”
Find Joseph Todd on Instagram and Facebook to view his latest creations.
