Each chef was to prepare three courses: appetizer, entrée and dessert and each had to contain some form of the mystery ingredient, lobster, and be prepared within a 20-minute time limit per course.  From start to finish, preparation and presentation.  Twenty minutes.  That’s not a heck of a lot of time.  But they did it in grand style.

For me, the opportunity to mingle on stage (but do my best to stay out of the way) was such fun and an adrenalin rush.  Most of the time, I was on the side of the stage where Chef Guizol’s team was doing its work, but I did manage to cross over to Chef Capello toward the end of the dessert preparation.  While there was lots of photo taking going on, there was lots of observing, and well, dang, where is that autograph book when you need one?  The chefs serving as judges for the competition are some of the most well known, not only in Arkansas culinary circles, but across the foodiesphere.  The judges were:

• Chef Kyle Richardson, vice president of the American Culinary Federation Central Region and professor of Culinary Arts at Joliet Junior College in Chicago, Ill.
• Chef Jeff Bacon, vice president of the American Culinary Federation Southeast Region and founder/executive chef of the nonprofit Triad Community Kitchen in Winston-Salem, North Carolina
• Chef Andre Poirot, executive chef at Crowne Plaza in Little Rock 
• Chef Paul Bash, first president and member of the Arkansas Chefs’ Federation Hall of Fame and executive chef at the legendary Restaurant Jacques and Suzanne’s

I should pause right here and tell you that Chef Bash is one of the people who is on my list of inspirations.  That legendary restaurant just mentioned will ALWAYS be in most likelihood my FAVORITE and I’ve eaten in some mighty fine restaurants.  (French Laundry, I really, really, really need a reservation.)  Back when Hubby and I were newly married, we spent many of our anniversaries at J & S.  We couldn’t afford much more than the once-a-year fete except on rare occasion when the company for which Hubs worked at the time treated us. I would so love some Escargots Jacques & Suzanne’s right now.   And just about anything else Chef Bash might want to put on my plate actually.  I’m pretty sure I went into mourning when he decided to close J & S.

But while he was an absolutely delight to meet, Chef Bash was a judge and not a competitor.  So meanwhile back at the stove…

For the first course, Guizol’s team prepared a lobster tartare with peanut sauce garnished with microgreens.  Capello’s team presented lobster spring rolls  accompanied by a lemon butter sauce which I got to sample courtesy of PTC Foundation Board Member Pamela Smith who along with radio personality Kevin Clay, served as the evening’s emcees.  Both dishes were equally impressive.

During the preparation of the second course, I was able to stand near Chef Guizol’s stove while he prepared the coconut soup with lobster tail and lobster cream mousseline garnished with lobster roe.  The smell was incredibly intoxicating, and I probably would have welcomed a lick of the spoon had it been offered.

Capello didn’t disappoint with his second course of a beautifully presented lobster tail served over guacamole on  a plate adorned with a zucchini blossom stuffed with goat cheese.

  I was eager to see what the accomplished chefs would create for the third and final course.  Lobster at any time is a welcomed treat at our house, but I can honestly say that I have never eaten it prepared for three courses in the same meal. The third course saw Guizol craft a mushroom, tomato and bacon lobster knuckle ragu along side a smoked lobster claw which  topped a celeriac, truffle and quail egg ravioli.  The dish was beautifully garnished with borage blossoms, thyme and celery leaves.  While I did not get a taste of each  part of this dish, I was give one of the raviolis.  Oh my goodness, it was good!

While the judges retired for their deliberations, a live auction including items such as a trip to Costa Rica were offered up for the highest bid.  And if a trip to Costa Rica or a Little Red River Retreat was not of interest, you could have bid on one of several elegant dinner options.  Or you could have been in the running to win the raffle which would have allowed you to choose any one of the silent auction items regardless of the winning bid.  Hubby and I came away empty-handed but full-walleted from both auctions.

I don’t envy the judges the difficulty of their decision.  Both Chef Capello and Chef Guizol know their craft and know it well.  They exhibited skill under fire in much the same way I imagine it must be in their respective kitchens at Chenal Country Club and The Capital Hotel.  But there was to be a winner.

When the scores were announced, a new chef would wear the crown of Diamond Chef.  Chef Guizol outscored Chef Capello 83.8 to 78.67 and received the trophy for and prestige of being declared Diamond Chef Arkansas 2014.  A well-deserved honor indeed.

 Disclosure:  I received two tickets to Diamond Chef Arkansas 2014 for my support and review of the event.  All always, opinions are my own.