Wednesday, March 23, 2011
Events Todd Gold, other fantastic chefs feted at 2011 Chef Ball
Posted by Kat Robinson on Wed, Mar 23, 2011 at 3:56 PM
- Kat Robinson
- FABULOUS: Smoked sirloin from Chef Dan Capello at Chefs' Ball
It wasn't just the food — though that was quite incredible. Seriously — venison comfit. Mushroom soup prepared with Grand Marnier. Brown sugar ice cream in meringue. Oh, heavens.
It was also a chance to celebrate the chefs and culinarians of Central Arkansas. On the jump — more about the food and the news release from PTC.
The release:
Pulaski Technical College faculty, staff and students took top honors Sunday night in the 2011 Chef Ball, sponsored by the American Culinary Federation Central Arkansas Chapter.
Todd R. Gold, CEC, CCA, AAC, director of the PTC Arkansas Culinary School Programs, was named Chef of the Year, making him the only chef to receive that honor three times—2003, 2006, and 2010.
The Warren Eyman Memorial Scholarship Student of the Year award went to LaBrilya (Bree) Robinson, a culinary student who works as a prep cook at The Peabody Hotel Little Rock. Jennifer Stoelting, CC, a PTC graduate who works at the Finish Line Cafe as a sous chef, was named Sous Chef of the Year.
Also Chef Robert Best presented Peter Brave, owner of Brave New Restaurant, with the Hall of Fame Award, and staff from the Culinary School surprised Todd Gold with the “Gold Award” for his dedication to the culinary school.
The Formica and Ben E. Keith Culinary Community Service Award went to Rob Best, CEC, culinary faculty at the PTC Arkansas Culinary School and owner of Simply the Best Catering. Rusty Mathis, general manager of Ben E. Keith, presented the award.
- Kat Robinson
- Chef Suzanne Campbell's Petite Cheese and Tomato Aspic was a combination of tart, salty and sweet with candied pecans
- Kat Robinson
- Chef Sam Choy's beautiful poke salad with ahi tuna with Chef Jamie McAfee's fabulous mushroom soup with Grand Marnier — fantastically good.
- Kat Robinson
- Chef Cindy East-Malik's Three Sisters Trout married together masa harina, butternut squash and green beans with fresh trout
PTC Arkansas Culinary School lead instructor Chef Cindy East Malik, CEC prepared the fish course of Trout en Papillote with fresh trout, masa harina, green beans and red peppers baked inside a corn husk.
- Kat Robinson
- Chef Dan Capello's deliciously smoked flat iron filet was wonderful with the pickled onion and mushroom salad over salty cheddar grits
- Kat Robinson
- We weren't really sure what to make of Chefs Poirot and Eppling's meringue at first; what we assumed was butterscotch turned out to be brown sugar ice cream
Gold sponsors for the event were Ben E. Keith company and Glazer’s Distributors of Arkansas. Special thanks go to Celebrity Chef Sam Choy, Governor Mike Beebe, Pulaski Technical College, Party Time Rentals, Floral Express, Chenal Country club, Finish Line Café, Big Rock Bistro, Peabody Hotel, Lisa Fischer, Sysco Foods, Kenneth Lipsmeyer. U.S. Foodservice, Pulaski Technical College Arkansas Culinary School.
Tracy Courage
Communications/Special Events Manager
Office of Public Relations and Marketing
Pulaski Technical College
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Comments (3)
Showing 1-3 of 3
This was such a fun event from the kitchen. We students at the culinary school had a great opportunity to cook alongside some of the state's best chefs (and beyond -- I helped with Chef Choy's tuna poke dish). So glad you were able to join us and enjoy the food!
like
dislike
I applaud PTC lauding accolades upon Todd, but has he ever run a successful restaurant(not bought)? It seems that I cannot remember a single restaurant that ms gold has been a part of that didn't end predictably. As in all things, "those who can't do teach" Ginn'Joke-e-o' not withstanding., some can't do either.
UnHappisetOfAll,
You should stop and call me sometime; I would love to talk to you about my 23 years and all the different restaurants I ran successfully, just to name a few:
-LaScala & the Afterthought 97-99
-Alouette’s 95-97
-Kelley's Bistro 94-95
-Bruno’s Little Italy 88-92
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