Two of central Arkansas' top chefs will face off June 5 as the Pulaski Technical College Foundation presents the annual Diamond Chef Arkansas competition at the Wally Allen Ballroom at the Statehouse Convention Center in Little Rock. The reception begins at 6 p.m. and the program, dinner and competition begin at 7 p.m.
Chef Jason Knapp, executive chef at UCA/Aramark (and a former PTC chef) will compete against Chef Bonner Cameron from Ya-Ya's Euro Bistro in the fast-paced culinary competition, which follows the format of the popular Iron Chef TV series. Each chef and their sous-chefs will have 60 minutes to prepare three dishes, all of which will utilize a surprise ingredient to be announced just before the competition begins. Chefs will be judged on plate presentations, creativity and taste.
The two men emerged victorious among the eight chefs who completed in the preliminary rounds in March.
About Pulaski Technical College Arkansas Culinary School
Qualified professional chefs are vital to the hospitality industry, one of the fastest growing in the world. This dynamic field combines creativity and passion with business skills, commitment to service and competitive drive. The Pulaski Technical College Arkansas Culinary School is dedicated to helping aspiring chefs and other hospitality industry professionals attain rewarding careers.
The PTC Arkansas Culinary School is a world-class training center with highly skilled faculty and staff who are committed to providing the comprehensive and challenging hands-on experience needed to be prepared for a wide variety of exciting positions in the culinary field. Degrees offered include Associate of Applied Science in Culinary Arts, Associate of Applied Science in Hospitality Management, and technical certificates offered include Culinary Arts, Baking and Pastry, and Wine and Spirits Studies, as well as an apprenticeship program certified by the central Arkansas chapter of the American Culinary Federation.
The Pulaski Technical College Arkansas Culinary School is accredited by the American Culinary Federation and the Commission for Programs in Hospitality Administration. Program graduates enter the workforce with the most widely recognized culinary and hospitality credentials in the nation.