Adam Hanry, the chef at Camp Mitchell, is used to rave reviews from camp visitors. Now he is receiving
Hanry recently took part in the Arkansas Hopsitality Association’s Chef’s Culinary Classic, where he competed against other area chef’s from venues like the Peabody Hotel and the Clinton Presidential Center.
Hanry walked away with two first prize awards—one for best appetizer (smoked deviled eggs) and another for best soup or salad (wrapped pear salad). He also placed second in the desserts category with his banana pudding.
(The Arkansas Democrat-Gazette ran an article on the competition [behind pay wall].)