IN THE CLASSROOM:

If you can’t stand the heat, stay out of the classroom.

  The twist on that old cliche rang true for eight Newport Harbor High School culinary students, who packed, cut and rolled sushi next to professional sushi chefs at Fashion Island last week.

Culinary arts teacher Janet Dukes instructs more than 100 students a year at Newport Harbor, but only the handful who seem truly interested in the profession and do good work get to receive a lesson directly from the pros at Roy’s restaurant.

“This kind of lesson is invaluable. A lot of them may not have the opportunity to work in a kitchen,” Dukes said. “When they learn from a chef, it means more.”

“I’m really excited to make something outside of class. It’s the real deal sort of,” said senior Tucker Peleuses as he and the other students waited for their lesson to begin.

Soon the class was rolling.

Two by two, students built their own sushi rolls. Executive sushi chef Shirleen Luna Napoles and sushi chef Molly Mortenson helped when necessary, but the high schoolers still felt the heat, literally.

Blow torch and igniter in hands, students made their choice: rare, medium, or well-done. Shortly after, the teenagers tasted their seared Kobe beef.

“I love this. How old would you have to be to work here?” said 16-year-old Shayna Starkweather, while eating her end-product.

Roy’s employees ensured the students learned things they couldn’t get in the classroom.

First up was a tutorial on cutting a 20-pound ahi tuna from sous chef Scott Nakachi.

With two-foot flames kicking up from a pan behind, the sizzle and pop of the fryer on the other end of the kitchen and cooks crisscrossing every which way with food, Nakachi meticulously sliced the meat, discarding excess fat and isolating the delectable portions.

Head chef Chris Garnier emphasized the responsibility of leading a kitchen, offering some frank insight a teacher may not get across.

“The hardest part is being a coach and a leader. If you have a team you have to know what’s going on everywhere,” he said. “You got to be everything from a bail bondsman to a lawyer to a marriage counselor.”

“Without some of the culinary students here we wouldn’t have our restaurants,” said Tim Lowenberg, managing partner of the Newport Beach Roy’s restaurant. “It’s exciting for us to know who’s out there. The chef can use the school as a resource for talent.”

If the students’ enjoyment of their own creations was any indicator, there may be some talent cooking at Newport Harbor.

JOSEPH SERNA may be reached at (714) 966-4619 or at joseph.serna@latimes.com.