Newport Harbor High students slice through the competition to win CA ProStart Cup

While standout high school athletes head off to compete in state championships, a team of would-be chefs from Newport Harbor High School has already snagged the top title at a state-level competition and will progress to nationals in May.

A team of five upperclassmen packed up their knives and aprons Monday and headed to the Long Beach Convention Center for the CA ProStart Cup, where chef skills were tested in a grueling culinary competition.

The contest gave 16 teams two butane burners and one hour to prepare a three-course meal consisting of an appetizer, entrée with side dish and dessert. Groups were judged by industry experts, who considered flavor and presentation as well as safety and sanitation and communication skills.

Teacher Sarah Pilon, left, Pete York, Jeffrey Dangl, Conner Morgan, Trixie Kulik, Kylie Papa and teacher Ashley Kingsbury.

(Courtesy of Sarah Pilon)

Four team members — NHHS senior Pete York and juniors Trixie Kulik, Jeffrey Dangl and Conner Morgan — each handled a different course, while team manager junior Kylie Papa kept the group working smoothly.

Competitions are nothing new for students enrolled in Newport Harbor High’s Culinary Arts pathway, which offers four successive years of instruction — from basic skills to baking science and pastry-making to more advanced work — and opportunities to participate in contests at each level.

Underclassmen compete through the Family, Career and Community Leaders of America organization, while juniors and seniors compete in the California Restaurant Foundation’s ProStart Cup, pathway director Sarah Pilon said Friday.

NHHS junior Jeffrey Dangl prepares a citrus and fennel salad Monday at the CA ProStart Cup in Long Beach.

(Courtesy of Sarah Pilon)

“Through that, students learn leadership, and they can compete and do community service projects, like bake sales or food drives,” said Pilon, who accompanied the team to Long Beach with fellow instructor Ashley Kingsbury.

Although the team had only one hour to cook, members spent hours planning and practicing. The team’s meal consisted of a citrus and fennel salad with house-made ricotta cheese, a cherry pistachio pork roulade on brown butter cauliflower mash with green beans and string carrots and almond ginger churros.

“We wanted to come up with something that worked together, something you probably couldn’t get anywhere else,” said York, 17. “Then, we prepared and did test runs before we went to the competition.”

NHHS junior Trixie Kulik makes churros Monday at the CA ProStart Cup culinary competition.

(Courtesy of Sarah Pilon)

York, who will study food science at the Culinary Institute of America in New York next year, said most of the nerves and pressure came before the competition began. Once the team started, and everyone fell into his or her individual roles, it began to feel natural.

Pilon didn’t know what to expect going in. Because the last two years of the California ProStart Cup were virtual contests, team members were new to the in-person format.

“They surpassed my expectations because [this year] was literally a building year,” she said. “From scratch, I had to get them from zero to 60, and they did such a good competition.”

When winners were announced Tuesday, the NHHS team was thrilled to learn they’d placed first. In addition to prizes from the event’s sponsors, including BJ’s Restaurant and Wienerschnitzel, scholarships were offered by participating schools, which students can activate once they enroll.

Members of the Newport Harbor High Culinary Team Monday walk their winning dishes to the judges table at the CA ProStart Cup.

(Courtesy of Sarah Pilon)

“I freaked out — I’m not going to lie,” said York, who won two college scholarships that day.

Alycia Harshfield, executive director of the Sacramento-based California Restaurant Foundation, said while culinary know-how takes center stage, participants are judged on a comprehensive set of skills and abilities they can use in any professional field.

“It’s about learning how to perform under pressure, how to work as a team, communication and leadership skills,” she said. “To win as a team is such an amazing victory — I hope it propels them forward in whatever they decide to do in life.”

Next week, the NHHS team will start prepping for the National ProStart Invitation, presented by the National Restaurant Assn. Educational Foundation, where they will compete against other state winners. Held in Washington, D.C., the event takes place May 6 through 8.

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