By JESSA PEASE / Staff Writer

PELHAM— Boning chicken, julienning carrots and preparing fresh beef stock might sound like complicated culinary skills to some, but to students in Pelham High School’s culinary academy it’s all in a day’s work.

It all starts in the hospitality and tourism class, taught by Chef Doug Allen, starting with the basics, such as sanitation, knife skills, tourism and the industry. Allen’s background in the restaurant business and two years teaching at Jefferson State Community College gives the high school students real-world experience.

The second course is Culinary I, a one-semester class focusing on the mechanics of cooking and restaurant operation. Allen said they focus on more lab and hands-on work.

“I get to learn everything all over again and more, so I’m continuously learning,” Allen said. “This is really what I like to do: The more direct, hands-on (work). They get to do something that is exciting.”

Culinary II is a more advanced class that dives into restaurant plating and determining food cost. He explained that the students will have a “Chopped” style final with mystery baskets.

“Their final is putting everything together and producing a restaurant quality plate,” he said.

There is also a baking and pastry style class imbedded into one of his culinary classes this year. Although there were only seven students signed up for the course, Allen is working with those students to get ServeSafe certified.

ServeSafe is an industry credential that every restaurant is required to have. Allen said he hopes to have more students take that test next year.

In addition to participating in the culinary academy, five students signed up to compete in the ProStart Competition Feb. 6 at Jefferson State Community College.

The team consists of Jackson Moore, Marcus Bolin, Brittany Blue, Amberly Pipkin and Kaylea Tucker.

In the first part of the competition, the students will be required to bone a whole chicken and demonstrate four knife cuts. They will have only 20 minutes to complete the knife skills portion.

Then the team will create an appetizer, entrée and dessert to submit to the judges. For the team’s appetizer, Allen said they are creating a smoked salmon, cucumber ribbon salad with yogurt dill dressing.

The entrée consists of steak with homemade sauce, mashed potatoes and asparagus. For dessert, the students will prepare coffee semifreddo with sauce.

Four 45-minute skinny periods a week and two afterschool practices allow the students to master each of the recipes and perform knife skills.

“They volunteered and it’s a good strong team,” Allen said. “I tell them it’s just like any other sport. You have to commit to the time and not complain about washing dishes, about the work or having to come in after school.”