Feature photo by Photo by Jamie Lee
Helping her grandmother in the kitchen in her hometown of Grady was just the start for Pamela Scott, who now serves as room chef of the employee market and Saracen Express at Saracen Casino Resort in Pine Bluff.
There, guests can order hot plate specials and try Scott’s take on Southern classics such as greens, beans and blackened grilled chicken, along with Chef Pam’s Mac & Cheese. Other specialties include chicken gizzards, chicken livers and fried okra.
“They definitely have to try the fried chicken because we have the best fried chicken in Arkansas,” Scott said.
She managed the mess hall at the Pine Bluff Arsenal after 9/11, and she said it was rewarding to learn about the military and serve the soldiers protecting the U.S. She joined Saracen as supervisor of the Q Store in 2019 and later transitioned to cook.
Scott quickly moved up the ranks from a cook to a lead, a sous chef and her current role at Saracen Express, where she maintains the budget, generates new menu ideas and trains new hires.
“Chef Pam weaves the rich tapestry of Southern hospitality, serving up dishes that are as heartfelt as they are flavorful,” said Todd Gold, senior director of hospitality. “With every meal, she honors the legacy of downhome cooking, ensuring that both the souls and stomachs of her internal and external guests are deeply nourished.”
Scott enjoys making soups, mixing different types of beans and experimenting with seasonings for chicken. She keeps her flavors plain and simple, and her secret ingredient is Lawry’s Seasoned Salt.
Although she still cooks a lot of the foods she grew up with, she said her time at Saracen, especially a two-week stint at Red Oak Steakhouse, has enhanced her knowledge of cuisine beyond the tried and true.
“I love it,” she said. “Everybody is friendly. Because I’ve been here these four years, it’s like family. All the management are extra supportive. Anything you need, anything you don’t know how to do, they will be able to show you.”
Tyrone Fox, executive sous chef, and Manley Clark, executive chef, are two of her greatest mentors at Saracen. Scott said they encourage her to step outside her comfort zone.
“Chef Pam Scott weaves her culinary magic with a dedication that fuels her every creation,” Clark said. “Her dishes are a symphony of flavors painted with a down-home Southern charm that not only tantalizes taste buds, but also warms hearts. Through her food, she serves more than just meals; she crafts moments of comfort and joy for all who gather around her table.”
With a new hotel and event center in the works, she said, there are plenty of opportunities for advancement at Saracen.
“If you get in here and work hard, you’ve got some kind of cooking skills, we can train you here,” she said. “You can accomplish your goals here, and you can advance.”
