Diamond Chef Arkansas 2014: The Competition Begins

Not only was Pulaski Technical College Foundation’s 7th Annual Diamond Chef Arkansas 2014 fundraising effort the culinary event it was expected to be; it was an evening when friends who just happen to be primarily food bloggers got to spend time doing what they do best. Social media was alive and well from the moment we entered the Statehouse Convention Center Wally Allen Ballroom to the grand finale when the Diamond Chef was announced. Upon greeting one another in the ballroom lobby, Southern Ash’s Joel DiPippa (who describes himself as lawyer, cocktailian, cook, amateur ne’er-do-well and all around odd ball), Rock City Times editor Greg Henderson and I were snapping photos and tweeting about all that lay before us. Because that’s what we do.

The evening began with a reception where a multitude of silent auction items were on display for perusal and bidding and a craft wine and beer bar was available for all attendees. Hubby and I greeted those attendees and friends that we knew, strolled among the auction items, and joined the others at our table as the evening’s competition began. Organized by Red Kitchen Recipe’s Thanh Rasico (also of the Arkansas Times) the other bloggers and I were provided tickets by the PTC Foundation in exchange for our support of the Diamond Chef event through our blogs and social media, In addition to Joel, Greg and Thanh, the others in our party were Kat Robinson, blogger/author/producer, of Tie Dye Travels, Christie Ison, a chef in her own right, of Fancy Pants Foodie, Hubby, Amanda DiPippa, and Monika Rued (Arkansas Times). Kat, Christie, Thanh and I first became acquainted though Arkansas Women Bloggers a few years ago.

Left to Right: Debbie, Christie, Kat

It was a fun group that blended well and shared our common bond of food writing, food photography and, of course, food eating.

Left to Right: Joel, Thanh, Monika, Kat, Greg, Debbie (Christie’s there somewhere!)

Which we did. As the chef’s prepared their three courses for the evening’s competition, we enjoyed our own three courses only interrupted by speedy visits to the stage to photograph and observe as the master chefs perfected their craft.

Salad Course: Heirloom Tomato and Compressed Watermelon Salad with Fresh Mozzarella, Mint and Balsamic Reduction

For our main course we dined on Cast Iron Seared Creekstone Farms Beef Filet, Crispy Potato Gratin, Green Beans, Charred Red Onion Petals with Veal Demi Sauce.

Dessert: Champagne Sabayon with Fresh Berries

Returning champion Chef Daniel Capello, Executive Chef of Chenal Country Club since 2009, began his culinary career at Houston Country Club prior to serving as executive chef at a variety of other Texas restaurants and establishments. His specialty is American cuisine and he claims three previous Diamond Chef wins: 2010, 2011 and 2013. Impressive,

Chef Daniel Capello of Chenal Country Club

Chef Marc Guizol, executive sous chef at the Capital Hotel and 2014 Iron Chef Champion for the Arkansas Hospitality Association, earned the right to compete for the 2014 title by besting Chef Philippe Ducrot of the PTC Culinary Arts and Hospitality Management Institute, in the preliminary competition held on March 6. In the liveliness that appears to be Chef Guizol, he entered the competition riding a bicycle! Kat was able to capture that scene and posted the photo on her blog. Guizol grew up in southern France and studied at the Academie de Montpelier. His menus blend cuisines from France, Italy, Portugal, England and the United States reflecting his 25 years of experience scattered throughout those countries. Prior to being recruited from the Williston Hotel in North Dakota by Executive Chef Joel Antunes, Guizol worked as Chef de Cuisine at the Naples, Florida Ritz-Carlton and Caesar’s Palace in Las Vegas. In Bigfork, Montana, he operated La Provence, a restaurant focusing on French and Mediterranean cuisine.

Chef Marc Guizol of The Capital Hotel

Chef Todd Gold, dean of Pulaski Tech’ Culinary Arts and Hospitality Management program, introduced the two chefs and asked each to name perhaps his best sous chef which led to the first twist of the evening. To the surprise of all, especially the competitors, Chef Gold announced that each chef would exchange the favored sous to one another. With the announcement of the mystery ingredient, lobster, it was game on!