Chef Marc Guizol, executive sous-chef at the Capital Hotel, retained his title of Diamond Chef when he competed against chef Justin Patterson on Tuesday at Diamond Chef Arkansas, held at the Statehouse Convention Center.
Before the competition began, two things were revealed -- a twist and the main ingredient. Steve Burnham, who won the chance to pick the twist in a raffle, decided the twist to the competition would be that each chef would get to "steal" one special ingredient from the other chef -- each chef having been allowed to bring 10 extra ingredients to go with their basic pantry items. Patterson decided to take tuna from Guizol, while Guizol took lime leaves from Patterson.
The mystery ingredient was live dungeness crabs. The chefs had 60 minutes to prepare, with their sous-chefs, three courses with the crab as the main ingredient in each dish. They were judged on creativity, taste, presentation and technical skills.
As guests watched the Iron Chef style competition with Pamela Smith as master of ceremonies, they enjoyed their own gourmet meal which included blackened ahi tuna served with bok choy mango slaw, an entree of beef short ribs and smoked cheddar grits, and for dessert, Cheesecake Napoleon with chocolate mousse, raspberry puree and chocolate cake.
The evening, which included a reception and live and silent auctions, was a fundraiser for the Pulaski Technical College Foundation. Margaret Ellibee, president of the college, said that while all the attendees were there to have fun, the real reason for the evening was the Pulaski Tech students. She said that the 1,000 students who graduated May 16 with degrees and certificates now have options. They are on a life mission and they will succeed.
"You've enabled them to continue that life mission," she said.
The foundation raised about $125,000.
High Profile on 06/07/2015