Phoenix High school with be hosting the culinary showing featuring student chefs from several school throughout the Rogue Valley
PHOENIX, Ore — Things are heating up at Phoenix High School, where culinary students from across the Rogue Valley will face off Saturday in the school’s first-ever Kitchen Klash competition.
Phoenix High School is hosting the regional culinary showdown featuring student chefs from Ashland, Klamath Falls, Medford, Grants Pass, Eagle Point, Prospect and Phoenix. The event is organized in partnership with the Southern Oregon Education Service District (SOESD).
The idea originated during a meeting of Rogue Valley culinary teachers in Portland, where SOESD regional coordinator Nat Ellis first proposed the competition. Several culinary teachers immediately expressed interest, including Phoenix High School culinary teacher John Barber.
We’re really excited to host. It’s like getting ready for Thanksgiving dinner — we’re a little nervous,” Barber said. He added that Phoenix High’s facilities make the event even more special. “I’ve never seen a culinary kitchen like this as a classroom, and I mean, it’s industry standard on everything except how much extra space we have.”
During the competition, student chefs will be tasked with preparing a three-point landing dish featuring a protein, starch and vegetable. To raise the stakes, a mystery ingredient will be revealed at the start of the event and must be incorporated into each team’s dish.
“Like if we got a fruit, like an apple, we could just make a glaze out of that or something easy,” said student chef Nakao Potts. “But ours is already salty and spicy, so we’d need something sweet and if we get something random, like tortillas, I have no clue how we’re gonna add that at all.”
Phoenix culinary students have spent the past several weeks testing pork tenderloin recipes in preparation for the competition.
“I’ve just been researching recipes and writing them down,” said student chef James Andras. “That’s why we’re testing them out today to see how they are.”
For many students, cooking is nothing new.
“I’ve been cooking with my dad growing up, so I’m kind of used to the cooking,” said student chef Emily Strong.
“I work at two restaurants in Ashland, and I’m a prep cook there, so I have some experience in cooking too,” Andras added.
Beyond the competition, teachers say the event showcases students’ skills, creativity and hard work.
“I’m just looking forward to being in a competition,” said student chef Colan Feeley. “I love competing with culinary. It’s so fun.”
Strong said one of the most rewarding parts is seeing people enjoy the food.
“Being able to have other people try the food, and when they like it, you get that feeling like you did a great job like you put a smile on people’s faces.”
She added that one of the most important lessons from Culinary Arts III is that food brings people together. “What we got taught in Culinary One is: What is food? It brings people together. It’s not just something you eat — it brings cultures together, people in general.”
Top teams will receive engraved cutting boards as awards.
