Father, son foodies team up, lead Diamond Chef contest
Food brings people together, whether it’s a group of friends sharing a potluck, a family dinner or — on April 19 — watching Arkansas’ top chefs compete for the title of Diamond Chef Arkansas.
Father and son Frank H. Cox Jr. and Frank H. “F.H.” Cox III are co-chairmen of the 11th annual Diamond Chef Arkansas Competition, and while they have the same name and founded a marketing company together, most importantly, both are foodies.
“I’ve been to many places and I always compare them to Little Rock. I think the city has a lot of potential, which is a big reason why I’m excited to be a part of this,” F.H. says. “I think our food community is just starting to flourish. We’re already doing very well, but there are a lot of talented people in this town.”
The fast-paced culinary competition is hosted by the UA-Pulaski Technical College Foundation at the University of Arkansas Pulaski Tech Culinary Arts and Hospitality Management Institute (CAHMI).
“This state enjoys a good meal and it’s packed with talented people,” F.H. continues. “Many who have gone to and who go to this school. It’s part of our social life.”
Frank agrees, “So many people, when you have social events, they gather around the kitchen. It’s the soul of the house.”
“That’s right. It’s where you work together, have fun together, imbibe, tell stories. I don’t know what it is about food, but it is sort of a magical ingredient for relationships,” F.H. says.
Based on television shows such as Iron Chef, the event includes six Arkansas chefs trying for a chance to compete against last year’s winner Mary Beth Ringgold, proprietor of Cajun’s Wharf, Capers and Copper Grill.
Each round will have a mystery ingredient that must be prominently presented in each dish. Chefs will be judged on creativity, taste and preparation.
Between their marketing skills and love of food, the two chairmen say they feel well equipped to handle the job. F.H. says his father has “been in marketing for eons” and they co-founded Crossbound Marketing together.
Listening to them discuss what is the best dish that they each prepare, it’s obvious how much they enjoy cooking.
“I do a lot of grilling,” Frank says. “I think you make a killer steak,” F.H. says. “I remember growing up we’d get sirloins. Later, when I started helping, we started getting into the more decadent cuts.”
“I experiment with breakfast a lot,” says Frank, still thinking.
“You make one of the best gravies,” F.H. says.
“My wife and I gave each other one of those Big Green Eggs a few years ago and I just tear it up. I do a lot of smoking meats.”
“Smoked salmon,” says F.H. emphatically. “You are known for your smoked salmon.”
“I do a great smoked salmon that I’d even let Todd try,” Frank says referring to CAHMI’s dean Todd Gold. “I’m not kidding you. It’s a great recipe. It’s world-class.”
And what about F.H.? He says his answer “is probably steak.” But his dad has something else in mind.
“He makes the best cheese dip I’ve ever had in my life,” Frank says.
The two were asked to chair the event by Shannon Boshears, executive director of the foundation.
“We’ve known Shannon a long time. Shannon’s parents are his godparents,” Frank says. “We’ve just known her forever. Her family are dear friends.”
Although Frank says he has been on various nonprofit boards for years, this is the first time father and son have co-chaired an event. Having the chance to work on the event with his son also makes it special.
“Given our love of food and all things culinary, this seemed like a unique opportunity, kind of a once-in-a-lifetime chance,” Frank says. “The event is going to be a blast.”
One fun aspect about this year’s competition, Frank says, is that each chef has been given a fun name for the event.
The chefs competing for a chance to go head to head with last year’s winner “The Queen of Cuisine” Ringgold are Brandon “The Menace of Spinach” Douglas of Green Leaf Grill; Casey “The Rebel Without a Sauce” Copeland of The Avenue in Hot Springs; Coby “The Shaman of Raman” Smith of Arkansas Heart Hospital; Jamie “The Commander in Chef” McAfee of Pine Bluff Country Club; Jordan “Iron Chef” Davis of Chenal Country Club; and Joseph “Joey the Butcher” Salgueiro of Pleasant Valley Country Club.
The chefs will compete in the school’s teaching kitchen that has large windows allowing guests to watch. When not watching the chefs, guests can try signature drinks; sample French and Southern-theme foods prepared by the faculty and students; and learn how to make sugar cookies and fine chocolate. For something really different, there is Namaste and Beer short yoga sessions taught by Valerie Talburt.
“One thing I’m proud of is that our wine sponsor is Presqu’ile Vineyards. Presqu’ile wine is fine. That’s in partnership with Moon distributing,” Frank says. “That’s indicative of the quality Todd [Gold] would like to see at the event.”
Frank also is impressed with the institute. “I think that the work that the school is doing and the fact that Todd is leading the charge down here, producing tomorrow’s great chefs … and the fact that they get trained right here in Little Rock is a neat thing,” Frank says.