Six FCCLA students advanced from regionals to state in various Culinary events over the past two months. Sophomore Rose Reed placed 1st in Knife Skills, freshman Levi Oliver placed 5th in Knife Skills and freshman Aylin Soto placed 5th in Teach or Train.

“When students sign up to compete, they are given deadlines to meet,” lead culinary instructor Tracey Davis said. “Each competition requires practice, practice, practice. Students are allowed to practice during class, but some projects require time outside of school because they are so in-depth.” 

For students to be considered eligible for regionals, they must meet certain deadlines set by Davis, make notable progress during practices for their events and have no disciplinary or academic issues at school. 

“I was so proud when I found out six of the eight students progressed to state,” Davis said. “It was our largest group to go, and they all worked so hard.” 

Soto competed in an event called ‘Teach or Train,’ in which she had to teach a class on culinary and share her experience teaching and preparing to teach in a 10-minute speech.

“The prep for the competitions was at first a little overwhelming, but with the help of Mrs. Davis, I quickly figured it out, and it became the one thing I was excited to work on,” Soto said. 

Since Soto is a freshman this year, she is in the Principles of Hospitality class. Next year, she plans to join the Culinary class. 

“I want to continue the culinary path because of the members, who are super warm and welcoming, and I have a passion for cooking, participating in events, and catering,” Soto said.

Oliver chose to participate in ‘Knife Skills,’ which involves getting 3 different vegetables from the judges and making 6 types of cuts on each of the vegetables. 

“The preparation to compete was a little challenging since I’ve never competed in something like this,” Oliver said. “I was determined to be successful, so I worked hard daily and loved every second of it.”

Reed also went into competition for ‘Knife Skills.’ 

“Going to regionals was scary because that was my first competition ever,” Reed said. “After getting all of the practice that I had, I was confident but still scared that I would not be moving onto state.” 

Reed said her state experience was fun. 

“We got to do so many things, whether it was the after party or just cheering on my other participants before and after they went into the room to compete,” Reed said. 

The regional contest for Culinary was March 5 and 6, and state was from April 9-11

“When I went to regionals, I was definitely nervous, but excited since that was my first ever time competing, and all my members made it so much fun that they definitely helped ease my nerves,” Soto said. “My mentors were my greatest support and made regionals unforgettable.” 

Soto said she was nervous to compete at state but also ready to compete and give it her best.

“It was also super fun,” Soto said. “We went to many places in Dallas, and the scenery and food were just delicious.”

Students who place in the top 5 at regionals advance to state. 

“When going to regionals, I was nervous until I competed,” Oliver said. “Knowing I did well with a good set of support behind me, I wasn’t sure I was going to make state my first year competing, but with encouragement and hard work, I’m grateful for my achievement.” 

State is a three-day event, with competitions and leadership workshops taking place the first 2 days, and the last day is dedicated solely to awards. 

“When I found out I had made the state, I was astonished and extremely excited to show my teachers and peers my hard work,” Oliver said. “I’m so grateful for the opportunity I was given, and even more to my mentors, Mrs Davis and Mrs Huner, who helped me the whole way.”

Sota said she felt joy and disbelief even qualifying for the state competition.

“I was so excited that all my hard work paid off,” Soto said. “I celebrated with my friends and family, and it was an amazing time!”

Davis said the students involved in these culinary competitions earned their place at regionals and state through their hard work.  

“This was a great group of kiddos this year,” Davis said. “They all took their projects seriously and practiced quite a bit. My goal for next year is for everyone going to regionals to advance to state.”