My Present Status
My Present Status


I have not practiced law since March 2008 and am retired.

In the Spring of 2008 an opportunity presented itself that would allow me to "do what my heart wanted." I temporarily left Pendleton, Indiana, in March 2008 and moved to Hot Springs, Arkansas. In June 2008 I enrolled in the Arkansas Culinary School (they are accredited by the American Culinary Federation - ACF). Here is what their program was at the time I enrolled:


The hospitality and food service industries are two of the fastest growing industries in the world. These dynamic fields are marked by passion, creativity, drive and determination. Boundless opportunities await those who choose to make their career in this exciting arena, and the Pulaski Technical College Arkansas Culinary School (PTC-ACS) is here to help you embark on your career journey.

We are a world-class culinary, hospitality and wine training center with highly skilled faculty and staff committed to providing you with the positive, comprehensive and challenging hands-on experience you need to prepare for a variety of exciting positions in the culinary field. PTC-ACS prides itself on being a student-centered institution, one where your career goals are our reason for being here.


Value and Affordability of the PTC Culinary School

The demand for professional chefs and hospitality managers is expected to far exceed the supply within the next ten years. PTC-ACS is designed to provide the education needed to prepare tomorrow's professional for all levels of the hospitality industry.

Average tuition and fees cost per semester is $2,500 (varies depending on classes)

Additional costs:

Textbooks $350 (average per semester)
Knife Kit $220
Pastry Kit $150
Uniforms $100

The Culinary Arts Program provides an intensive course of study that prepares students for professional entry into the food service industry. It integrates classical and modern culinary techniques with strong kitchen management skills. Students will master preparation of breads, pastries, desserts, appetizers, soups, sauces, garde manger, charcuterie and entrees. They learn to identify, fabricate and portion meats, poultry and seafood. They learn essential skills such as appropriate sanitation, hygiene and safety procedures, cost control management and styles of table service. The A.A.S. degree consists of 69 credit hours of core courses with 3 hours of electives, for a total of 72 credit hours. A minimum of 15 credit hours will comprise the core of general education.

Associate of Applied Science

General Education (15 credit hours)

ENGLISH COMPOSITION - 6 credit hours
ENGL 1311 English Composition I
ENGL 1312 English Composition II

COMPUTERS - 3 credit hours
CIS 1103 Computer Concepts

MATHEMATICS - 3 credit hours
MATH 1301 College Business Mathematics
MATH 1302 College Algebra

SOCIAL SCIENCES ELECTIVE - 3 credit hours
ANTH 2310 Cultural Anthropology
ECON 2322 Principles of Economics I - Microeconomics
ECON 2323 Principles of Economics II - Macroeconomics
GEOG 2310 Cultural Geography
SOCI 2300 Introduction to Sociology

[Then you can take the following food classes. It is preferred/suggested to get the Gen. Ed. classes out of the way first but you do not have to. - RMB]


First Semester
CUL 1301 Applied Foodservice Sanitation
CUL 1302 Food Production I
HOS 1301 Introduction to Hospitality
BAK 1301 Baking I
Total credit hours 12

Second Semester
CUL 1303 Food Production II
CUL 1304 Stocks, Sauces and Soups
CUL 1305 Garde Manger
HOS 1302 Product ID and Quantity Food Purchasing
SPAN 1300 Spanish for the Workplace I
Total credit hours 15

Third Semester
CUL 2302 Food Production III
CUL 2303 Meat and Seafood
CUL 2304 Banquets and Catering
HOS 2301 Menu Design and Strategy
HOS 2302 The Restaurant Industry
Total credit hours 15

Fourth Semester
CUL 2305 Food Production IV
CUL 2306 American Regional Cuisine
CUL 2307 Healthy Foods/Nutrition
Total credit hours 9

Culinary Electives: (Choose two of the following 3-hour classes)
CUL 2308 Breakfast Cookery
CUL 2309 Culinary Competitions
CUL 2310 International Cuisine
BAK 1302 Basic Pastry Techniques
BAK 1303 Cakes & Cake Decoration
BAK 1304 Baking II
BAK 1305 Candies & Chocolates
BAK 1306 Artisan Breads, Yeast Breads, Flatbreads, Crackers & Rolls
BAK 1307 Centerpiece Cake Production
HOS 2303 Wine Studies
HOS 2304 Dining Room Operations
HOS 2305 Professional Food Writing
HOS 2306 Practicum

Pulaski Technical College Arkansas Culinary School
Little Rock-South
13000 Interstate 30
Little Rock, AR 72210
(501) 812-2860


I took two classes in the summer of 2008, Food Production I and Breakfast Cookery, discovered that I loved it and got A's in my two courses. In the Fall of 2008 I took 5 classes (Food Production II, Intro to Hospitality, Applied Foodservice Sanitation, Baking I and Healthy Foods/Nutrition). I got A's in all those classes. Wow, I was as happy as a kid!

In the Spring 2009 semester I signed up for Food Production III, Meat and Seafood, Stocks, Sauces and Soups, Garde Manger, The Restaurant Industry, and the Practicum course. Garde Manger (pronounced GAHR MAHN-JAY) is about the preparation of cold foods, salads, ham, salami, etc. For the Practicum I did an UNPAID internship at the famous Peabody Hotel in Little Rock. I learned a lot about banquets and preparing food for them, chopping, dicing, slicing and occasionally butchering my own fingers.

I graduated in December 2009 and headed back to my home in Pendleton, Indiana.

If I were rich, I would have gone to CIA - Culinary Institute of America - in Hyde Park, New York. It costs about $60,000 or so for their program, way beyond my reach. So, for now, I am happy to have learned French cuisine in the deep South! I've started amassing books on techniques and chef recipes.

Thus, I am not practicing law any longer. But I transferred my office number to my cellphone and I can still be reached at 765-609-2274. Stupid to have waited so long to do the chef thingee, but I did it - finally. Be well. Don't hesitate to call me.


Richard M. Bash


This page last updated on Monday, March 14, 2011