Arkansas State Parks Holds Annual Top Chef Competition
(Little Rock, AR) February 11, 2020
What: Top Chef Competition
When: Today, February 11, 2020 - 11:30 a.m. – 2:30 p.m.
Where: Pulaski Tech Culinary Arts & Hospitality Management Institute 13000 I-30 Frontage Rd
Arkansas State Park chefs will partner with Pulaski Technical College Culinary Arts and Hospitality Management Institute to compete in a Top Chef competition on Tuesday, February 11, 2020. Each team will be judged on their entrée to earn the title of Arkansas State Park’s Top Chef. There will also be a People’s Choice Award. This exciting competition is sponsored by Ben E. Keith.
“It was an idea we thought of a few years ago to highlight the fact that we offer a great culinary experience in our restaurants,” said Arkansas State Parks Director Grady Spann. “There are eight restaurants that serve our public year-round or during the season. We use as many locally sourced ingredients as possible and are focusing on healthy options. Like our state parks, the views from some of our restaurants make a meal feel more like a vacation!”
There will be two parts to the competition: the traditional judging and the judging from peers and fellow conference attendees. Contestants will need to be prepared to share sample sized versions of their entrée to accommodate 40 attendees. Participants will also need to consider how the items will be displayed on their park’s table and come prepared to enhance the presentation.
The surprise component of the competition will be the creation of a new entrée and sides that each restaurant does not currently have on its menu but is considering adding it as a selection.
Teams will consist of a “Chef” and “Sous Chef” from each park. Teams will be decided by the restaurant managers and park superintendents.
The judges will be:
- David Flake, Personnel Director
- Jodi Davis, Planning & Development
- Eugene McCann, Business Development Manager, Ben E. Keith Foods
- Peter Cooper, UAMS
- Caleb Osborne, Chief of Staff, ADPHT
General Guidelines: teams will prepare four (4) plated meals.
• Sauces must be produced during the competition.
• Any dressings are to be prepared during the competition.
• Teams must leave the workstation in a neat and tidy condition; this is part of the judging criteria.
Sequence of Events:
|
Time |
Event |
|
11:45 a.m. |
Facility and pantry tour for contestants Briefing for judges |
|
12:00-1:00 p.m. (15 minute staggered entrée delivery times) |
Preparation and Cooking Time Each team will prepare four identical plates to present to the judges (smaller portions are appreciated to reduce waste) |
|
1:00 p.m. – 2:15 p.m.
|
Presentation of Dish and Judging Note: Dish must be presented on scheduled time to avoid point deduction in the Team Work category. |
|
2:15 p.m. |
Declaration of Winner |
About Arkansas State Parks
Arkansas State Parks is a division of the Arkansas Department of Parks, Heritage, and Tourism. Arkansas state parks and museums cover 54,400 acres of forest, wetlands, fish and wildlife habitat, outdoor recreation facilities and unique historic and cultural resources. The system includes 1,100 buildings (including 183 historic structures), six National Historic Landmarks, a National Natural Landmark, 16 sites on the National Register of Historic Places, and War Memorial Stadium.
The state parks have 1,800 campsites, 1,050 picnic sites, 208 cabins, five lodges, and 415 miles of trails. Eight million visitors annually come from all regions of the country. Park staffs provide over 42,000 education programs, activities and special events to more than 700,000 participants each year.
Established in 1923, Arkansas State Parks preserve special places for future generations, provide quality recreation and education opportunities, enhance the state’s economy through tourism, and provide leadership in resource conservation. Connect with us on Facebook, Instagram, Twitter, and visit ArkansasStateParks.com and ArkansasStateParks.com/media to learn more about everything we have to offer.