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She-Crab Soup by Chef Andre Poirot and culinary staff at the Peabody Hotel.

Second Update: Award winners are now listed.

Updated: Full dish descriptions are now in the photo captions. Please let me know if I missed a chef’s name, as there were often several at one station.

It’s time once again for my favorite food event of the year, the Arkansas Hospitality Association Convention and Trade Show!

Last night, I attended the opening event, the Culinary Classic. It’s a competition event in which Arkansas chefs prepare their best dishes featuring products from sponsors, such as the Arkansas Beef Council and Coleman Dairy. Paying diners visit each chef’s station, as well as an open bar of adult beverages from Glazers, sampling mini plates of each item. There is also a silent auction, live music and lots of great company, seated come-and-go style at round tables as they try their plates in hand. Diamond Chef 2012 winner Jason Knapp with his son Taylor.

Chef Jason Knapp of Aramark/University of Central Arkansas walked away with the title of Diamond Chef at Tuesday night’s event, after demonstrating three courses of culinary prowess using the mystery (and slightly bizarre) protein of ostrich eggs.

Knapp defeated Chef Bonner Cameron of Ya Ya’s Euro Bistro with a total of 73.15 of a possible 100 points against Bonner’s 57.20.

The annual event was sold out, with over 700 in attendance, including a flurry of white-coated students and instructors from Pulaski Tech’s burgeoning Arkansas Culinary School. The event, which benefits the Pulaski Technical College Foundation, included silent and live auctions of mostly culinary related products, trips and private dinners.

The tables were decorated with faux cakes created by students of the culinary school — my own cake included, which was a final in my recently-completed Cakes and Cake Decorating class. We enjoyed a three-course steak meal, expertly prepared by the Peabody / Statehouse staff. The beef was announced as a new cut, called a “Vegas Strip.”

If you missed our live tweets from the event, it would be worth your while to peruse the #DiamondChef hashtag for photos, commentary and more.

Unfortunately, it is harder to get contest plate photos at this event because of the stage setup without just jumping up there like you own the place. Not to say I didn’t do that, say, about three or four times. But elbowing the judges seemed out of line, so I’ll share photos from the Pulaski Tech official photographer in the near future.

Here’s what I did manage to get without getting thrown out, so enjoy, and check back for updates. Faux cake depicting the new building for PTC Arkansas Culinary School 


Certified Master Chef Presentation

Pulaski Technical College Arkansas Culinary School (South Campus)

Crain Community Room
10 a.m. – noon

Free to students and the public Update: Results and photos here.

It’s time again to celebrate all things culinarily wonderful in Arkansas, in glorious, knife-weilding battle at the annual Diamond Chef Arkansas competition, hosted by the Pulaski Technical College Foundation.

The event will be held this Tuesday, June 5 at 6 p.m. at the Statehouse Convention Center in Little Rock.

This year’s competitors are Chef Jason Knapp, executive chef at the University of Central Arkansas in Conway/Aramark (and a former PTC chef) and Chef Bonner Cameron from Ya-Ya’s Euro Bistro in Little Rock. Both were finalists in the competition’s preliminary rounds in March. (See our prelim play-by-play and photo roundup here.)

This final event is formatted a bit differently than the preliminaries. For this event, only one surprise ingredient is unveiled, and that ingredient must be included in three courses produced by the chefs and their sous chefs within 60 minutes. In the preliminary event, a basket of several ingredients was opened before each round, all of which had to be used for a single course.

The final is judged by a panel of Certified Master Chefs, which is in and of itself quite spectacular. The prestigious CMC designation is awarded by the American Culinary Federation after a grueling 8-day testing procedure. Pulaski Technical College Arkansas Culinary School will host the judges, CMC John Johnstone and CMC Peter Timmins, at PTC South Campus’ Crain Community Room from 10 a.m. until noon for a panel discussion of the CMC designation and the testing process. (See an upcoming post for more details.)

As I wrote last year, the Diamond Chef Arkansas final is a spectacular fine-dining event that you won’t want to miss. Except, I hear that it’s sold out. So, make a note for next year, huh?

Wish you could see the event? You can, right here. Follow along here at Fancy Pants Foodie, or on our Twitter feed at @ARFoodie, for a live play-by-play and photo updates. 

The chef dug the food. I got an A.

Here’s to whatever comes next.


Blanch, Shock and Awe Asparagus

For real, folks.

I’ve been so busy with the Food Blogger Bake Sale that it hasn’t really sunk in. Tomorrow, I’ll take my last final in culinary school, for American Regional Cuisine, and then I’m done.

Last night, I stayed up late writing out the last of the recipe cards that I’ve managed to lose over the course of the semester — why, oh why did I not use a bound deck of cards?!? — as we’ll need them for our practical exam. The chef will assign us each one entree from the semester to prepare, and boy howdy, we’d better have that card with us. We’re also supposed to make sides that go appropriately with the dish.

I still need to study for the written exam. Yes, it’s tomorrow, as well. I study best at the last minute. Get off me.

The last few weeks, lots of great opportunities have cropped up, mostly short-term projects. I like those. In fact, I’m thinking of putting on my business card, “Culinary Mercenary.” Need help developing a menu item? Some extra hands in the kitchen for a couple days? Covering for your line cook who needs a vacay? Give me a call.

I have no illusions that I know it all. In fact, Pulaski Technical College Arkansas Culinary School was just the beginning of my education. I have some plans for a project that will give me some hands-on experience at a variety of places.

Stay tuned, because you’ll be invited along for the ride.

P.S. We raised $979 for Share Our Strength on Saturday! But, it’s just short of last year’s total of $1040, and I wanna beat it. So, please (pretty please?) click here and donate $5 or $10 to help us out. It’s for the kids, y’all!


Preliminary competition has begun for the 2012 title of Diamond Chef (see previous post for background details). Chef Matt Cooper and Sous Chef Mario Flores of Lulav collaborate on their dish in heat #1.

Heat #1 – 1 p.m.
Chef Cynthia Malik and Sous Chef Richard Goetz (Pulaski Technical College Arkansas Culinary School) vs. Chef Matt Cooper and Sous Chef Mario Flores (Lulav)

Mystery Basket ingredients: Whole chicken, flat iron beef, buttermilk, trail mix, blood oranges, fennel, Tanqueray.

Winner: Chef Malik and Sous Chef Goetz with 39.56 points, vs. Chef Cooper’s 38.19 points. Winning dish for heat #1 by Chef Malik and sous chef Goetz. Pistachio encrusted flatiron steak and trail mix stuffed chicken, buttermilk potato pancakes, fennel & blood orange salad with gin vinaigrette.

Heat #2 – 2 p.m.
Chef Donnie Ferneau and Sous Chef Michael Miller of Ferneau Restaurant vs. Chef Jason Knapp and Sous Chef Coby Smith of UCA/Aramark. Chef Knapp seriously contemplates his sauce during heat #2.

Mystery Basket ingredients: Sole, teres major beef (shoulder tender), sour cream, nacho cheese Doritos, mixed berries, bok choy, Patron Silver

Winner: Chef Knapp and Sous Chef Smith with 41.82 points, vs. Ferneau’s 37.57. Winning dish for heat #2 by Chef Knapp and Sous Chef Smith.

Heat #3 – 3 p.m.
Chef Bonner Cameron (Ya Ya’s Euro Bistro) and Sous Chef Nathan Miller vs. Chef Stephen Burrow (Clinton Presidential Center) and Sous Chef Casey Copeland Chef Stephen Burrow plates his final dish for heat #3. I got to eat this dish, and although it wasn't the winner, it was phenomenal!

Mystery Basket ingredients: Turkey fries, top butt beef, cottage cheese, Funions, cantelope, leeks, Bacardi rum.

Winner: Chef Cameron and Sous Chef Miller of YaYa’s with 36.84 pts vs. Chef Burrow’s 33.75. Winning dish for heat #3 by YaYa's chef Bonner Cameron and sous Nathan Miller: Cantelope and cottage cheese crepe stuffed with Funyon-encrusted turkey fries and beef roulade with goat cheese, mushrooms, spinach, and dark rum butter sauce.

Heat #4 – 4 p.m.
Chef Jeffrey Ferrell and Sous Chef Jeff Owen (Capital Hotel) vs. Chef Diana Bratton and Sous Chef Ivon Nunez (Taco Mama and Café 1217) Chef Diana Bratton (right) of Taco Mama and sous Ivon Nunez prepare their dishes for heat #4.

Mystery Basket Ingredients: Chicken livers, bone-in ribeye, heavy cream, powdered sugar doughnuts, seedless watermelon, Napa cabbage, cognac.

Winner: Chef Ferrell with Capital Hotel. Winning dish for round #4 by Chef Jeffrey Ferrell and Sous Chef Jeff Owen of the Capital Hotel. Ribeye cap, herb gnocchi with shiitake mushrooms, napa cabbage chouxcroute, powdered donut liver mousse, brandied veal glacé, watermelon-cognac cocktail.

Heat #5 – 5 p.m. Semi-finals
Chef Bonner Cameron and Sous Chef Nathan Miller of Ya Ya’s Euro Bistro and Chef Cynthia Malik and Sous Chef Richard Goetz of Pulaski Tech.

Mystery Basket ingredients:
Whole steelhead trout, strip loin beef, chocolate milk, avocado, pink snoballs, arugula, Gentleman Jack bourbon.

Chef Cameron and Sous Chef Miller of YaYa’s with 41.83 points, vs. 38.25 by Malik. Winning dish for heat #5, semifinal, by Chef Bonner Cameron and Sous Chef Nathan Miller of Ya Ya’s Euro Bistro: Pan-seared New York strip with a chocolate milk demiglace with caramelized onions and fresh thyme and garlic. Fingerling potato salad with gorgonzola, and pan-seared trout with avocado mousse and fish fumé.

Heat #6 – 6 p.m. Semi-finals
Chef Jason Knapp and Sous Chef Coby Smith of UCA/Aramark vs. Chef Jeffrey Ferrell and Sous Chef Jeff Owen of the Capital Hotel. Chef Jeffrey Ferrell of the Capital Hotel puts a finishing foam on his dish in the 6th and final heat, while a television camera looks on.

Opakapaka, beef tenderloin, strawberry milk, banana Moon Pie, kiwi, jicama, and amaretto.

Chef Jason Knapp and Sous Chef Coby Smith of UCA/Aramark. Chef Knapp will compete against Chef Cameron of YaYa’s at the ticketed final event on June 5. Winning dish for heat 6 semifinal by Chef Jason Knapp and Sous Chef Coby Smith: Pan-seared filet with amaretto and strawberry demiglace, roasted potatoes, and pistachio and Moonpie-encrusted fish served with kiwi and jicama slaw, and Moonpie butter brussel sprouts.



Note: See real-time updates here.

Preliminary competition schedule for today:

Heat #5 – 5 p.m.: Semi-finals

Heat #6 – 6 p.m.: Semi-finals

Tonight’s Chef Ball was a whirlwind, both for the attendees and behind the scenes. This will be my third time participating, and I’ve yet to hear much of anything from the event room itself.

My place, my passion, at least for now, is in the back, making plates. I had the privilege of helping several extraordinary chefs put together amazing dishes tonight. For those who couldn’t join us tonight, or even for those who were there, I want to share some photos from behind the scenes.

Since tonight was also the night of the Oscars, each course had a movie theme.

Next year, I won’t be a student anymore, and I’m not sure what my role will be for this event. Maybe I’ll have a seat in the dining room. But tonight, I gained knowledge and insight from chefs behind the scenes, and I’ll be a better cook for it.

Hors D’Oeuvres

Presented by Chef Cynthia Malik
Pulaski Technical College Arkansas Culinary School "Mudbug" salad in endive

Associated Southern-Style Fish and Seafood Display (The Help)
– Included peeled shrimp, oysters with greens and cornbread, and (above) “Mudbug” salad on endive leaves. Plantain chips with black beans, roasted pork and mango salsa.

Plantain Chips, Cuban-Style Roasted Pork with Black Bean and Mango Salsa (Chico and Rita)

Pissaladiere — Onion Confit, Anchovies, Olives and Thyme on Puff Pastry (Hugo)

Millas (Polenta) Topped with Roquefort and Figs (Hugo)

Herbed Goat Cheese and Roasted Beets on Irish Soda Bread with Hazelnut Vinaigrette (Albert Nobbs)

Assorted Guo Tie (Potstickers) with Dipping Sauces (Kung Fu Panda 2)

Presented by Chefs Terri Johnson, CC and Brandon Douglas, CEC
Big Rock Bistro “Best Foreign Flavor”
Mediterranean-Style Kibbeh Kabob, Deconstructed Blood Orange Tzatziki

Soup & Salad
Presented by Chef Brian Kearns
Country Club of Little Rock “The Ensemble Cast”
Roasted Apple and Turnip Soup; Duck Confit and Rye; Smoked Trout with Baby Greens, Dried Cherries, Bacon and Truffle

Presented by Chef Dan Capello, CEC
Chenal Country Club “Red Carpet Redux”
Citrus Poached Arkansas Catfish with Aromatic Topping, Truffle Polenta, Haricot Verts and Pistachio

Presented by Chefs Jamie McAfee, CEC and Jay McAfee, CEC
Pine Bluff Country Club “Beef Oscar”
Whole Beef Tenderloin Medallions, with Asparagus Spears and Lump Crab, topped with Hollandaise Sauce and served with Purple Potatoes

Presented by Chef Jan Lewandowski, CEPC “Concession Stand Connoisseur”
Chocolate and Caramel Bouchon with Candied Popcorn




