Sixty minutes of fame

KAREN WIGHT

If everyone gets 15 minutes of fame, then the four members of Newport

Harbor High School’s culinary arts team had its allotment doled out

back to back.

The students created an entire hour of ecstasy and agony as they

participated in the 2004 California High School Culinary Arts

Competition held this weekend, receiving first place for their

efforts. Harbor’s fearsome foursome sauteed, julienned and whipped

their quenelles and micro magenta spinach for the competition’s

finicky judges. They were given exactly one hour to complete a

three-course meal -- two identical plates of appetizer, entree and

dessert -- using only two butane burners and no ovens or electrical

appliances of any kind.

Judges asked questions, observed techniques and took notes on the

team -- no time for performance anxiety when you only have an hour to

produce a five-star meal. The kids had to know the recipes by heart,

divide tasks and make a timeline to ensure that three magnificent

dishes would be completed simultaneously.

The results were spectacular.

I had the pleasure of sitting in on a “practice run” last week. I

watched these talented young chefs team up to create visual and

palatable works of art. The appetizer course was a warm ratatouille

salad with vine-ripened tomatoes and baby arugula. The vegetables

were sauteed and then molded in a circle of grilled zucchini with oil

and balsamic vinegar glaze drizzled beautifully around the edges.

The main course was shallow poached prawns and mussels in a fennel

vermouth nage with lime saffron rice and micro magenta spinach. It

was visually spectacular. Dessert was a tower of crispy chocolate

hazelnut wontons nested in creme fraiche and raspberries with a Grand

Marnier and chocolate malt sauce. Mary Rose and I sampled this

extravaganza personally. Four thumbs up.

The time and energy put into this project was enormous. As the

practice hours piled up, the team fell into a natural rhythm. They

encouraged one another and brainstormed on more effective ways to use

their time. They taste-tested one another’s creations and gratefully

took constructive criticism. This was teamwork at its best. For their

efforts, Harbor students Johnny Rosales, Venecia Delgado, Michael

Silverstein and Thomas Martin earned a berth at the national

competition in Orlando, Fla., on April 25.

Janet Dukes, head of the culinary arts program at Newport Harbor

High along with volunteer coaches Tom Curran, chef instructor at the

Laguna Culinary Arts Institute, Jeff Riggs, executive chef for the

Pacific Club, and Hennie Sondel spent endless hours compiling

recipes, cooking techniques and time trials.

Professional chefs Curran and Riggs spent copious amounts of time

with the high school kids giving them time saving tips, suggestions

on condiments and spices and introducing them to new varieties of

produce. Creating time in their busy schedules was a true labor of

love: Gentlemen, toques off to you.

Janet and Hennie are a dynamic duo: Janet as an educator and

Hennie as a volunteer. They believe in the kids. The program at

Newport Harbor has soared under their tutelage in the past four

years. Their innovative approach to cooking and fundraising has given

many students a path they dared not walk alone.

As Rose (my budding chef) and I watched the team make a practice

run, the level of professionalism exhibited by everyone involved

impressed us. In this culinary arts program the students learn math,

time management, teamwork and creative expression.

Think good thoughts for Harbor’s four Iron Chefs as they compete

in the national competition. This could be their year to bring home

the gold.

* KAREN WIGHT is a Newport Beach resident. Her column runs

Thursdays.