Arkansas Hospitality Association
News Release

Contact:
Montine McNulty, Executive Director
(501) 376-2323

Chef Shane Henderson Takes Top Honors in Arkansas Iron Chef Competition

North Little Rock chef tops annual hospitality industry cook-off

The AHA, the official voice of the state's restaurant, lodging, travel and tourism industry, hosted the Arkansas Iron Chef Competition as part of the 63rd Annual AHA Convention and Trade Show at the State House Convention Center in Little Rock. An estimated 2,500 attended this year's show, which gave restaurants, hotels, tourism businesses and vendors an opportunity to showcase the latest food and products for the hospitality industry. Sponsors of the 2007 Iron Chef Competition were Coleman Dairy; Ben E. Keith Company food and beverage distributors; SYSCO food and beverage distributors; Delta Equipment and Supply Company; Online Technologies; Krebs Brothers restaurant equipment and supply; Petit Jean Meats; U.S. Foods; Culinary Concepts; and Holiday Inn Express of Bryant. "The Arkansas Iron Chef Competition is one of our most popular attractions at the trade show, because the crowd has a great time watching our state's top chefs put their skills and imaginations to work to create great meals out of a handful of ingredients," said Montine McNulty, AHA executive director. "And the competition is a lot of fun for the chefs, as well, who get to demonstrate their culinary artistry in new and unusual ways." In this year's final competition, Henderson squared off against Chef Donnie Ferneau of Ferneau restaurant in Little Rock. Contestants were given 60 minutes to prepare an entrée and side items, which were judged on plate presentation, creativity, product taste and sanitation.

The final competition showed both chefs at the top of their games, and the final result was a squeaker, as initial judging and a tie-breaker both resulted in ties. The judges consulted a third time to ultimately decide on Henderson as the new Arkansas Iron Chef for 2007.

For Henderson, who placed second in the 2006 contest, this year's win was particularly gratifying, since his sous chef, Jason Godwin, will soon be leaving Simply the Best to work at the Capital Hotel in Little Rock.

"That's what we came to do," Henderson said after the final judgment was announced. "This was my and Jason's last hurrah cooking together, so this is a good way to go out."

Henderson's entrée consisted of a meat loaf made from chopped tenderloin and vegetables, along with grits he improvised from couscous, heavy cream and beef stock, and topped with parmesan shrimp. In the center of the dish was a chunky barbecue sauce made from tomatoes and raspberries.

Ferneau's entry in the final competition was a pan-seared beef tenderloin entrée on potato au gratin with bacon tomato relish and mushroom and celery salad.

While Ferneau was runner-up in the Iron Chef Competition, he scored a series of impressive wins at the AHA's 7th Annual Chefs' Classic Culinary Competition on Tuesday, where he took the gold medal awards for best appetizer, best soup and salad, and best entrée, as well as the Coleman Dairy Award for best use of dairy products. Ferneau was assisted by sous chef Randy Murray.

Other participants in the 2007 Arkansas Iron Chef Competition were as follows;

·    Chef Alex Hampo, Embassy Suites of Hot Springs (assisted by sous chef Tyrone Fox)
·    Chef Vince Pianalto, La Maison des Tartes in Fayetteville (assisted by sous chef Derrick Burrell)
·    Chef Lee Richardson, Capital Hotel in Little Rock (assisted by sous chef Cassidee Dabney)
·    Chef Maudie Schmidt, Café Rue Orleans in Fayetteville (assisted by sous chef Pennie Reeves)

McNulty emphasized that the point of the competition is the same as that of the trade show: To highlight the centrality of the hospitality industry in Arkansas and to encourage young people to consider careers in hospitality.

"This competition is a great way to highlight the hospitality industry in Arkansas, to encourage people to get involved and to demonstrate to young people that a career in hospitality can be enjoyable and rewarding," McNulty said. "Everyone who participates is a winner because they know they're helping to create a positive image for our industry and encourage others to follow in their footsteps."