First in class for culinary competitors

Newport Harbor High School had a prized animal mascot this year. He was spry, lively and even had a cute English name: “Buckingham.”

For the last two months, the Newport Harbor culinary team practiced for the fourth annual Culinary Cup, an annual high school cooking competition held this year at the Culinary Institute of America. One of the items on the Newport Harbor team’s menu was lobster ? and for practice, the school bought two or three live lobsters and cooked them every day.

Every time the students acquired a new lobster, they named it “Buckingham” before cooking it. Whether naming the creature made it easier to eat, students weren’t sure.

“Actually, it makes it a little harder,” said senior Brian Macha, 17, during practice on Wednesday.

“You have that personal connection,” added junior Matt Gamble, 17.

Sentiment notwithstanding, the Newport Harbor team emerged triumphant at the Culinary Cup last weekend, winning first place for cooking and second for management skills. It was the second first-place finish for Newport Harbor in three years; the school also bested the competition in 2004.

For the cup, the students had to do without a number of modern conveniences ? including electricity, running water and an oven. All dishes had to be created over two Bunsen burners, although the chefs were able to roast a rack of lamb by setting one pan over another.

In all, six Newport Harbor students participated in the contest, competing in management and culinary arts. The team’s menu included lobster with artichokes, lamb with spinach and lentil timbale, and a dessert of chocolate batons and berry coulis.

Student teams must cook an entire meal from scratch in one hour, then serve it to judges. The time limit is strict; if teams finish too early, parent volunteer Hennie Sondel said, they can lose points due to the food getting cold.

“It’s kind of stressful, but we love what we do,” said junior Chris Hernandez, 16.

To make the final team, students had to try out before teacher Janet Dukes and Pacific Club chef Jeffrey Riggs, who mentored the class throughout the year. Once the final lineup was chosen, the students created their own menu by sorting through cookbooks ? and then set to work practicing on a daily basis, which proved trying on both the wallet and the taste buds.

To raise money for the food orders, the students sold chocolate marshmallows on campus and catered a number of local events, including Newport Harbor’s student achievement breakfast. Valentine’s Day weekend, according to Dukes, was the toughest time ? since the demand for romantic dinners heightened the price of Buckinghams.

“Somehow, they manage, eating lamb and lobster every day,” Dukes said Wednesday. “I think they’re getting sick of it.”dpt.14-itc-2-CPhotoInfoNH1OTB4920060314iw2zgwknPHOTOS BY JAMIE FLANAGAN / DAILY PILOT(LA)Above, Newport Harbor High School culinary student Chris Hernandez creates chocolate lattices for his dessert presentation Wednesday during a practice run of the team’s entry in the state competition. Below, students and volunteers look on as Newport Harbor High School culinary students (from left) Colin Meatzie, Beau Harris, Chris Hernandez, and Brian Macha work together to complete their meal presentation on time. dpt.14-itc-1-CPhotoInfoNH1OTB4K20060314iw2zgjknPHOTOS BY JAMIE FLANAGAN / DAILY PILOT(LA)Above, Newport Harbor High School culinary student Chris Hernandez creates chocolate lattices for his dessert presentation Wednesday during a practice run of the team’s entry in the state competition. Below, students and volunteers look on as Newport Harbor High School culinary students (from left) Colin Meatzie, Beau Harris, Chris Hernandez, and Brian Macha work together to complete their meal presentation on time.