A cut above

Five chefs will compete in the 2020 Diamond Chef Arkansas Competition

Those attending Makin’ the Cut were given a handful of large diamonds as they arrived at the University of Arkansas – Pulaski Technical College Culinary Arts & Hospitality Management Institute on Nov. 13.

Well, not real diamonds, but the plastic look-alikes were given to guests as a way to vote in the preliminaries of the 2020 Diamond Chef Arkansas Competition. After tasting the gourmet bites made by each of the chefs in the competition, partygoers could award a gem to their favorite competitor.

The chefs going on to compete against 2019 Diamond Chef Champion Jordan Davis next April are David Utley of the Little Rock Marriott, Joseph Salgueiro of Pleasant Valley Country Club, Matias de Matthaeis of the Capital Hotel, Bonner Cameron of Allsopp & Chapple, Geovanny Villagran of a Little Rock restaurant in progress and Brian Townley of Vault at 723.

Co-chairwomen of the 2020 culinary event are Lorri Hambuchen and Mary Beth Ringgold. The competition, hosted by the UA-Pulaski Tech Foundation, is the organization’s largest fundraiser for the college.

Marla Strecker, UA Pulaski Tech Chancellor Margaret Ellibee, Charlotte Moore and Shannon Boshears

Michael Easley and Joseph Salgueiro with Pleasant Valley Country Club prepare house-made duck pastrami.

Luis Garcia, Heather Baker, Kelly Sublett and Karla Garcia

Brandon Brimley with To the Brim Catering served a Caribbean Jerk Roll with Chipotle Aoli, Plantain Chips and Mango Salsa.

Carl and Sharon Vogelpohl with their daughter, Carson

Deysha Carr with Allsop & Chapple serves up lamb chops and mushroom bread pudding.

Pork and Venison Pie served by Matias de Matthaeis of the Capital Hotel Stephanie Jones and Carmen Portillo

Diamond Chef Arkansas 2020 co-chairwomen Mary Beth Ringgold and Lorri Hambuchen

Taylor Scott and Regina Cornish

Geovanny Villagran’s offering of sea bass with a crab tortellini