Tonight’s Chef Ball was a whirlwind, both for the attendees and behind the scenes. This will be my third time participating, and I’ve yet to hear much of anything from the event room itself.
My place, my passion, at least for now, is in the back, making plates. I had the privilege of helping several extraordinary chefs put together amazing dishes tonight. For those who couldn’t join us tonight, or even for those who were there, I want to share some photos from behind the scenes.
Since tonight was also the night of the Oscars, each course had a movie theme.
Next year, I won’t be a student anymore, and I’m not sure what my role will be for this event. Maybe I’ll have a seat in the dining room. But tonight, I gained knowledge and insight from chefs behind the scenes, and I’ll be a better cook for it.
Hors D’Oeuvres
Presented by Chef Cynthia Malik
Pulaski Technical College Arkansas Culinary School
"Mudbug" salad in endive
Associated Southern-Style Fish and Seafood Display (The Help)
– Included peeled shrimp, oysters with greens and cornbread, and (above) “Mudbug” salad on endive leaves.
Plantain chips with black beans, roasted pork and mango salsa.
Plantain Chips, Cuban-Style Roasted Pork with Black Bean and Mango Salsa (Chico and Rita)
Pissaladiere — Onion Confit, Anchovies, Olives and Thyme on Puff Pastry (Hugo)
Millas (Polenta) Topped with Roquefort and Figs (Hugo)
Herbed Goat Cheese and Roasted Beets on Irish Soda Bread with Hazelnut Vinaigrette (Albert Nobbs)
Assorted Guo Tie (Potstickers) with Dipping Sauces (Kung Fu Panda 2)
Appetizer
Presented by Chefs Terri Johnson, CC and Brandon Douglas, CEC
Big Rock Bistro
“Best Foreign Flavor”
Mediterranean-Style Kibbeh Kabob, Deconstructed Blood Orange Tzatziki
Soup & Salad
Presented by Chef Brian Kearns
Country Club of Little Rock
“The Ensemble Cast”
Roasted Apple and Turnip Soup; Duck Confit and Rye; Smoked Trout with Baby Greens, Dried Cherries, Bacon and Truffle
Fish
Presented by Chef Dan Capello, CEC
Chenal Country Club
“Red Carpet Redux”
Citrus Poached Arkansas Catfish with Aromatic Topping, Truffle Polenta, Haricot Verts and Pistachio
Entree
Presented by Chefs Jamie McAfee, CEC and Jay McAfee, CEC
Pine Bluff Country Club
“Beef Oscar”
Whole Beef Tenderloin Medallions, with Asparagus Spears and Lump Crab, topped with Hollandaise Sauce and served with Purple Potatoes
Dessert
Presented by Chef Jan Lewandowski, CEPC
Pulaski Technical College Arkansas Culinary School
“Concession Stand Connoisseur”
Chocolate and Caramel Bouchon with Candied Popcorn
Fancy Pants Foodie 
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