They’re cookin’ now

Marisa O’Neil

They may never appear on the “Iron Chef” cooking show, but students

from Newport Harbor High School will face fierce opposition today

when they whip up a three-course meal for judges at a state

competition.

The four-person team from the school’s culinary academy has been

training and preparing every day for the student competition,

sponsored by the California Restaurant Assn. They will have 60

minutes to make a salad, main course and dessert -- without using an

oven or any electricity.

“It’s amazing when you think these are high school students doing

a gourmet meal,” said Hennie Sondel, a parent volunteer for the

school’s program.

Using only two butane-fired burners, a blowtorch and food and

equipment they bring to the competition, the team will make a warm

ratatouille salad with balsamic glaze, poached mussels and prawns

with lime saffron rice and crispy hazelnut towers with chocolate malt

sauce and creme fraiche. In one of many dress rehearsals this week,

Venecia Delgado, Michael Silverstein, Juan Rosales and Thomas Martin

worked at a furious pace, grilling, glazing, stirring and chopping.

“This is harder than football, man,” said 17-year-old Thomas, who

also plays on Newport Harbor’s football team, as he diced a yellow

squash.

Michael, 18, also got a workout, whipping the cream for the

dessert using only a whisk and his own wrist power.

The team got the meal cooked and served just as the 60-minute

timer buzzed in the practice run.

“This teaches them time management and organization skills and

attention to detail,” Sondel said.

Preparation for today’s competition -- set to take place at Cal

Poly Pomona -- is in addition to their regular school work and

activities, including Thomas’ football workouts. Professional chefs

Jeff Riggs, from the Pacific Club, and Tom Curran, from Laguna

Culinary Arts, have worked as volunteers with the students to develop

the menu and refine their techniques.

“The hardest part is keeping them focused,” Riggs said. “They have

so many other things going on in their lives.”

About 20 students take part in the school’s culinary arts program

at Newport Harbor, said teacher Janet Dukes. Some, like 17-year-old

Juan, plan to go on to culinary school after graduation.

Competitions like this, Dukes said, give students who don’t play

sports a chance to represent their school in competition -- and cook

a tasty dish, too.

“These are five-star meals I would never be able to cook myself,”

Michael said. “Now, I can do them in 60 minutes.”