The Petit Jean Meats Chef's Kitchen Stage

Chef Jason Knapp

Presented by Petit Jean Meats.
It was at the Waffle House, in 1997, that Jason discovered his passion for food and went on to graduate from the Central Arkansas School of Apprenticeship with the American Culinary Federation. .Jason served as the Executive Chef for Governor Mike Beebe and First Lady Ginger Beebe serving anywhere from 2 to 2000 guests on any given day and many visiting luminaries. Jason moved on to Pulaski Technical College in 2009 to run The Big Rock Bistro instructing young culinarians followed by 3 years as the Executive Chef for The University of Central Arkansas. Leaving UCA, he was proud to open the Green Leaf Grill in Arkansas Blue Cross Blue Sheild as a health and wellness center for their employees.
In 2008, Jason earned the honored title of Certified Executive Chef by the American Culinary Federation. He competes yearly in The Diamond Chef event and holds titles of Apprentice of the Year ,Sous Chef of the Year ,Chef of the Year and Diamond Chef Arkansas. In 2013 Jason earned the Pro Chef II certification from the Culinary Institute of America. Today, Jason is proud to serve as Executive Chef for Sysco Arkansas.

Join Jason for his cooking demos at the Petit Jean Meat Chef's Kitchen Stage
Saturday at 12pm, 2pm and 4pm
Sunday at 12pm

Danny Lane & Rebecca Woodard

THE ORIGINAL ICING SLINGERS!

The Cake Decorating Stars will craft their delightful sugar artist cake creations on stage at the Expo!

Saturday - On the Petit Jean Meats Chef's Kitchen Stage

Sponsors

Booth Diagram
  Fort Smith Expo
  Facebook Page
Sponsorship Opportunities

Looking to stand out among the competition and increase your visibility at the Women's Living Expo?
Call us at 203-259-3351 to discuss the Sponsorship Opportunities available.

Get Tickets

Tickets available at our Box Office on Expo Days!
$7 Admission ($5 w/coupon) Kids 8 & under are free, Free Parking!

Location

Fort Smith Convention Center
800 Rogers Ave.
Fort Smith, AR

Day & Time

October 7-8, 2017
Saturday 10am to 6pm
Sunday 11am to 5pm