A little more than 10 miles from downtown Los Angeles, the Pasadena Convention Center plays host to some of the area’s most prestigious events. As a boutique convention center, however, the culinary team is able to churn out restaurant quality plates under the direction of Centerplate Executive Chef Arnold Preciado.
“When guests come here for the first time, they might have a perception of convention center food,” Preciado said. “That might mean a hockey puck steak and dry chicken. Once they taste our chicken and our steak, however, they see things differently. It’s not traditional convention food; it’s more like a restaurant.
Case in point: Preciado’s beef short rib, a generous portion of beef that’s beautifully plated with fresh, locally sourced produce.
The chef uses Lone Pine Ranch beef (from Mendocino County, Calif.), which is braised for six hours in Dark Horse cabernet. The braising liquid is saved for a red wine reduction to be poured over the final product. For the accoutrements, Preciado makes a puree from celery root and potatoes, adding a trio of rainbow carrots, a roasted herb tomato and caramelized cipollini onion as edible garnish.
The entree is a venue favorite that groups will order repeatedly, Preciado said. Fortunately, he doesn’t have to change the dish with the seasons since the center receives fresh produce year-round. “I don’t like to say we’re spoiled, but we are,” he said with a laugh. “We’re lucky. We’re in California so we get tricolored carrots all year. We work closely with Fresh Point, which provides us with quality fruits and vegetables, anything we want.”
Centerplate Executive Chef Arnold Preciado
Pasadena (Calif.) Convention Center
Arnold Preciado was hired at the Pasadena Convention Center in 2005 as a line cook, a year before graduating from Le Cordon Bleu College of Culinary Arts, Pasadena.
Today, he calls the shots in the same kitchen as executive chef for Centerplate. Preciado develops new dishes and menus, overseeing food service for such prestigious events as the NAACP Image Awards, the Daytime Emmy Awards and the wrap party for the Disney film, “Moana.”
“I have creative control here, and I have a great boss,” he said. “Our client [the convention center] has seen my work and my growth, and they support what I want to do.”
During his career, he spent some time at other establishments, working for Woflgang Puck and helping to open up L.A.’s Hotel Angelino, but the convention center continued to call him back. “It’s my staff,” he added, explaining that the center has just 25 culinary personnel, including dishwashers, cooks and preps. “My staff is what pushes me and motivates me to be more. And I push them as well.”