Cynthia East, Pulaski Technical College Arkansas Culinary School
13000 Interstate 30
Little Rock, Ark.
(501) 812-2860
www.PulaskiTech.edu
“Growing up in Little Rock, all I knew was southern soul food. When I turned 18, I moved to Tennessee, and for six years, worked the fronts and backs of restaurants. I was then inspired by a fellow chef to move to New York. I graduated from the Culinary Institute of America, Hyde Park, and soon caught the travel bug.
“My next stop was Colorado, where I was the trainer at the Ritz-Carlton. Training allowed me to meld my passions for cooking and teaching. Today, I teach at the Pulaski Technical College Arkansas Culinary School.”
Signature dish – At home, meat and vegetable two-sauce lasagna. At school, I am known for being able to utilize ingredients that are readily available to make a fabulous meal!
Best compliment to the chef – Guests looking for a second helping.
My guilty pleasure – Foie gras and Sauternes on special occasions and Coca-Cola and Reese’s at home.
Weirdest thing i’ve eaten – I tend not to think food is “weird,” but the first time I tasted sweetbreads voul-au-vent I thought it was brilliant—then they told me what it was!
Culinary pet peeve – Someone who will not taste something new.
Must-have kitchen tool – Chef’s knife, paring knife, peeler, steel and fresh food.
Biggest cooking challenge – Baking at high altitudes.
When I’m at home I eat – Meals made mostly from scratch, and I especially love it when my fiancé grills and cooks for us.
These days, I’m crazy about – Bringing awareness of basic nutrition and cooking techniques to the American public. I have been specifically working with children, and will continue aiding in the efforts of fighting childhood obesity and malnutrition.
Where I eat on my night off -At home with my family.
Chef recommends – Cooking with your children and teaching them where food comes from.