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By DAVE DOMESCIK | Staff Writer

PELHAM – After months of rigorous preparation, the Pelham High School Culinary Team took their talents to the national stage at the National ProStart Invitational in Baltimore, representing Alabama in a competition that celebrates culinary excellence and professional skill at the high school level.

Following their first-place finish at the Alabama ProStart Invitational in February, the team competed against the best from across the country, finishing in 27th place out of 47 teams. While the result isn’t what the team wanted, the experience left a lasting impression on both the students and their mentors—and sparked even greater ambition for the future.

“It feels welcoming and right to step onto the national stage,” said Alex Arceo, a culinary arts instructor at PHS. “We were overrun with the feeling that we belonged there to represent Alabama. The feeling is always so surreal, filled with thrill and the tenacity of competition. Nonetheless, we expect to be there every year.”

The intensity of the national competition was evident, with teams evaluated on everything from recipe costing to knife skills, sanitation, communication and execution under the watchful eyes of industry professionals.

“The pressure built the second the competition began and when the team first stepped foot into Kitchen Stadium,” Arceo said. “We enjoyed being surrounded by other competitors and handled ourselves with that professionalism and poise character that we always teach.”

Despite some organizational challenges near the end of their final performance, according to Arceo the team executed their carefully crafted menu as practiced: butter-poached lobster with potato gnocchi, pan-seared lamb with Gouda polenta and red wine reduction and a white chocolate dessert shell filled with Amarula mousse and guava coulis.

The judges of the competition offered high praise towards the menu, specifically complementing the lobster and gnocchi’s flavor, the lamb’s crust and the visual beauty and contrast of the dessert plating. The students also received commendations for their class-developed recipes and industry-standard costing sheets.

“They are professionals now and have demonstrated this in many ways,” Arceo said. “Saying I am proud is an understatement.”

The national spotlight on the team also highlighted the growth of Pelham’s culinary program overall. Enrollment in the Food and Beverage Services program has more than doubled in recent years—from 120 to more than 300 students—reflecting both student interest and program momentum. However, Arceo said that the team isn’t resting on their laurels, as they are preparing for next year already.

“Plans, ideas and recipe testing are happening as we speak,” Arceo said. “Our students are hard at work on their own to find ingredients that pair well with their proteins or desserts. The game is on.”

For more information on Pelham High School, visit Phs.pelhamcityschools.org.