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I Need to Go to IFBC.

July 29, 2011 by arfoodie


Foodista
(you know, the folks who published that cookbook that I’m in) is having a contest. Apparently, they’re giving away three tickets to the International Food Bloggers Conference, to be held next month in New Orleans.

See, the thing is, I’m dying to go. It was at this very conference two years ago that they concocted the idea for above mentioned cookbook. It’s also the absolute mecca for all things on the cutting edge of food, writing and media…all the things I’m into. I was going to write a drippy post about poor old me, I never get to go to stuff like this, pleeeease pick me.

But I decided to be a bit more real.

Here’s exactly why I need to go to IFBC.

  1. I’m a culinary student. Sure, I could say the conference would benefit my upcoming culinary career, which it undoubtedly would. But the real deal is, my session notes would be awesome suck-up fodder for discussion with my chef instructors. I mean, while the other hosers are picking their noses and forgetting their sanitation buckets, I’ll be chatting up video-based culinary instruction, sustainable eating and food science. Win.
    .
  2. I’m vain. Well, not really, but in certain circumstances, and definitely when it comes to my food. I feel like I have something to offer the world, and sessions about marketing my personal brand and recipe writing and development will help me spread the Fancy Pants Foodie bloggospel to the world. Oh, and Diane Jacob, the one linked above at recipe development, also wrote Will Write For Food, the textbook for the food writing class I took at culinary school. That’s bound to be good for something, if only a, “hey, they used your book in my class,” and she’ll be all, “that’s cool, be my friend.” Or not.
    .
  3.  I’m a conference junkie. Back in my days as a public relations guru practitioner, I went to all kinds of conferences — tourism, advertising, design, writing. I love the way it makes my mind go crazy. I eventually started taking two notebooks: one for notes of what was said, and another for the brainstorms that inevitably followed. I plan for the same to happen on an epic foodie level at IFBC. Plus, at conferences, I meet a lot of folks that are smarter than me in different areas (I said I was kidding about the vain thing, right?). Foodie world domination partners unite! (Ooh, can we bring superhero costumes?)
    .
  4. I’m a mom and I need to get out of here. I really love my two adorable kids and super-hotness husband, but let’s face it, a sister needs a break. I really do have big plans for my blog and my cooking/teaching business when I’m done with culinary school, and I need some inspiration and time away to let it gel. Who can write a business plan while fetching the nth sippy cup of apple juice and trying to (finally) convince them that Lunchables are evil?

Christie Ison is a mid-life u-turn culinary student at Pulaski Technical College Arkansas Culinary School in Little Rock, Arkansas and writer of the wildly (well, mildly) popular food blog, Fancy Pants Foodie. In former lives, she has practiced public relations, magical stay-at-home mom arts, and engendering world peace one fancy meal at a time.

She’s totally kidding about her fellow students being “hosers.” Mostly.

UPDATE (8-4-11): I WON! Their response was a bit later than expected, so I thought I didn’t win. But I did. So now to figure out how to get hotel and airfare scraped up. 😉

Filed Under: learning, PTC_ACS, Random Fun Stuff, Resources Tagged With: Arkansas Culinary School, bloggers, blogging, conference, Foodista, IFBC, International Food Bloggers Conference, recipe, writing

Mexican Restaurant Association (MERA) National Conference

October 1, 2010 by arfoodie

Chef Ulysses Mora shows Tuesday morning's first pan of paella.

In case you hadn’t heard, North Little Rock was the epicenter of a Mexican culinary throwdown this week.

Our great city (I can say that because I moved back into NLR city limits Wednesday) hosted the Mexican Restaurant Association’s (MERA) national conference. Demonstrations, management discussions and vendor displays took place at the Wyndham Riverfront. The convention also included Monday’s community night at Dickey-Stephens Park (link is to Kat Robinson’s coverage on Eat Arkansas) and a banquet for conference attendees on Tuesday night at Pulaski Technical College, hosted by the Arkansas Culinary School.

Did I mention I moved this week?

Because of a long list of unavoidable circumstances, we pretty much packed and moved our entire house the first half of this week. So, the only event I made it to was part of the conference itself on Tuesday morning. I’m still kicking myself for missing the community and banquet events — especially since there’s a rumor that Guy Fieri was at the former. (Can anyone confirm that, with photos?)

But I did sign up some time ago for the Tuesday morning task of assisting Chef Ulysses Mora, a delightful, handsome chef and accomplished artist from the Orlando area. We were to make paella, a Spanish rice dish that would be demonstrated alongside another chef’s authentic Mexican dish. It was a friendly “versus” setup, commemorating Mexico’s 200th anniversary of independence from Spain.

While the morning conference activities began, Chef Mora prepared two huge dishes of paella, in traditional pans so large that one took up the entire flattop cooking surface. While he made the first one, I ran around finding things for him, running other things to the walk-in, and basically absorbing the craziness of the busy kitchen.

As Chef Mora transferred the first dish of paella to a hotel pan for sampling during his demonstration, he started the second pan that would be for display. (And, of course, kitchen-worker eatery. Bonus!) He let me sweat the onions and prep some of the other ingredients: Uncle Ben’s parboiled rice (really), mussels, tilapia (he said he prefers mahi-mahi), crab legs, and the most amazing chorizo sausage I have ever had. He said it was flown in from Spain for $17 per pound.

If any readers went to the other events, especially if you have photos, please leave me a comment!

Chef Ulysses Mora shows Tuesday morning’s first pan of paella.
A conference attendee samples an authentic Mexican dish.
Each conference attendee Tuesday morning got a sample plate of paella.

Chef Mora during his presentation at MERA.
Nogales Produce shows specialty produce and spice mixes for Hispanic restaurants at the MERA convention’s vendor area.

Spirits were a big part of the MERA convention.
A vendor’s selection of Hispanic products.
These vendors had some of the best tortillas I’ve ever tasted.

Filed Under: Foodie News, PTC_ACS Tagged With: Arkansas, association, Chef Ulysses Mora, conference, convention, Little Rock, MERA, Mexican, North Little Rock, restaurant

Arkansas Hospitality Association and Iron Chef Competition

September 22, 2010 by arfoodie

It’s here! My favorite convention of the year, the Arkansas Hospitality Association.

Today, several of my fellow students and I are eating, looking and learning; booths here range from large food purveyors such as Ben E. Keith and Sysco to hotel service providers and restaurants. Meanwhile, the annual Iron Chef competition booms in the background. I’ll bring you updates on each heat as they come in.

Iron Chef Competition

Heat 1: Kathy Webb of Lily’s Dim Sum, Then Some and Heather Brown of Alice 107.7 vs. Brandon Douglas of Big Rock Bistro, Pulaski Tech and Poolboy of Alice 107.7
Mystery Protein: Duck Breast
Winner: Brandon Douglas and Poolboy

Egg dishes from Heat 2.

Heat 2: Jason Knapp and Doug Spharler of Pulaski Tech vs. Lewis Curtis and J. Matt Lile of Lulav.
Mystery Protein: Egg
Winner: Jason Knapp and Doug Spharler of Pulaski Tech

Top sirloin dish by Simply the Best.

Heat 3: Jason Godwin and Joel Carr of Simply the Best vs. Tung Nguyen and Howard Austion of Southland Park Gaming & Racing.
Mystery Protein: Top Sirloin
Winner: Jason Godwin and Joel Carr of Simply the Best

Heat 4: Ted Roman and Jody Smallwood of the Arlington Hotel vs. Rob Nelson and James Rose of River Grille.
Mystery Protein: Tuna
Winner: Rob Nelson and James Rose of River Grille.

FINAL OVERALL WINNERS:
Rob Nelson and James Rose of River Grille

Iron Chef winners Rob Nelson and sous James Rose of River Grille.

Chef Rob Nelson busting a move.

Here are some photos from the convention, as well as Wednesday’s heats of Iron Chef. Please forgive any lack of detail until I have time to fill in.

This slideshow requires JavaScript.

Filed Under: Foodie News, PTC_ACS Tagged With: AHA, Arkansas Hospitality Association, conference, convention, food, Iron Chef

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