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Third generation chef Jay McAfee was named Chef of the Year on Sept. 10 at the Chef Ball held at the University of Arkansas-Pulaski Tech Culinary Arts & Hospitality Management Institute.

The annual gourmet multi-course dinner with wine pairings celebrating Arkansas chefs is hosted by the American Culinary Federation Central Arkansas Cooks Association.

Guests at the dinner enjoyed 10 courses prepared by local chefs including artisan bread made from freshly milled heirloom and ancient grains by chef Billy Ginocchio and a Brazilian Coconut and Shrimp Stew with Brazilian Cheese Bread by chef Robert Hall. Chef Marc Guizol created the main course of Roasted Duck Breast with Kitchen Tobacco, Aged Port and Fresh Grape Sauce and Truffle Polenta.

Between courses other honorees were named: Student Chef of the Year, Gary Tucker; Student Pastry Chef of the Year, Yannesey Quintanar; and Pastry Chef of the Year, Chocla Lea. A new category this year was Chef Educator of the Year which was Chef Suzanne Campbell.

Chef Todd Gold, president of the association, served as master of ceremonies.

Gallery: Chef Ball

High Profile on 09/23/2018

Print Headline: Chef Ball feeds, honors current and future cooks

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