The Central Coast’s hospitality talent was on full display Saturday as high school teams from across the region faced off in the second annual Chop Classic, hosted by Lucia Mar Unified School District at Arroyo Grande High School on Nov. 15.
Teams from Santa Maria Joint Union High School, Arroyo Grande High School, Paso Robles High School, Pioneer High School, and Atascadero High School competed in a timed cooking challenge using a Talley Farms produce box and chicken breast to create a restaurant-quality dish. Judges from local restaurants—including Cracked Crab and Firestone Walker—evaluated dishes in a blind tasting.
Pressure, Heart, and High-Level Cooking
For many students, the competition tested skill and nerves alike.
“I’m kind of scared, but I think I can do it,” said Sky, a Paso Robles High School student, who cooked her entire dish solo after her partner was unexpectedly absent.
Students had one hour to cook before racing to plate dishes in tight five-minute intervals, a process that pushed even seasoned student chefs.
“The cooking part was fine,” said Santa Maria High School student Araceli. “But the plating part is when I got kind of scared.”
Despite early nerves, teachers noted a shift as students settled into the rhythm of the kitchen.
“Everyone’s got that nervous energy,” said Russell Thomas of Santa Maria Joint Union High School. “And they kind of settle into a groove once they start cooking.”
One of the event’s breakout stories came from the Pioneer Valley High School team of Bethany, Edith, and Renata, who crafted a dish honoring family traditions and the pomegranates they grew up eating. Their teacher, Jenn Montanez, said students’ plans changed dramatically once they saw the mystery farm box:
“As soon as they get the box, then all of a sudden they’re going, ‘Okay, we gotta go back to the brainstorm.’”
Local Professionals Cheer On Future Chefs
The emcee of the event was Chef Doug MacMillan, owner of Rosa’s Italian Restaurant, with judges and industry mentors including Hannah Avila of Chef’s Warehouse; Jamie Habig, general manager of Cracked Crab; and Novo Restaurant executive chef Michael Avila, an Arroyo Grande High School alumnus.
MacMillan said the competition is unlike anything most students have experienced.
“These kids have never experienced anything like this,” he said.
“Cooking competitions… will get you ready for anything else that you need to do.”
Novo’s Chef Avila said returning to his old campus was meaningful.
“We didn’t have anything near like this when I was here,” he said. “These are absolutely beautiful facilities.”
Other judges emphasized the broader life impact of the event. Luis, the GM from Firestone Walker, noted,
“I think it’s exciting to kind of see the next generation… This gives them real-life skills. I also think that this is a good opportunity for them to see just a realistic path of where the food industry can take you. There’s just so many different ways that you can find success in our industry.”
Cracked Crab’s Jamie Habig added,
“It’s good to be a part of something that’s bigger than yourself… to influence some children in a positive way.”
Learning Beyond the Kitchen
Montanez said the competition teaches lessons that reach well past culinary technique.
“It’s not just about cooking. It’s problem solving, it’s communication, it’s teamwork,” she said.
“You’re gonna have to work with people you don’t always get along with. A culinary class showcases all of that without students even realizing it.”
Arroyo Grande High School students agreed the experience stretched their skills.
Ray said, “I came out here, nerves kind of calmed down… I had a really good time.”
Lilah added, “It was good for me to branch out a little bit” under competition pressure.
Career Technical Education in Action
The Chop Classic also highlighted the region’s CTE programs, giving students hands-on exposure to careers in the culinary arts. Competitors gained real-world experience that connects classroom instruction to professional expectations, from kitchen safety and teamwork to timing and presentation.
Students also had opportunities to explore media and storytelling careers. A film crew from Central Coast New Tech High School, led by CTE teacher Robert Oliver, documented the event, while a reporter from the Arroyo Grande High School newspaper interviewed winners—both as part of a job-shadowing partnership with the San Luis Obispo County Office of Education’s media team.
A Community Tradition in the Making
Supported by local restaurants, educators, and business leaders, the Chop Classic continues to strengthen the region’s culinary and hospitality pipeline. And judging by the intensity, creativity, and pride on display, the future of the Central Coast’s kitchens—and its hospitality workforce—looks bright.
