MVCTC students show off cooking skills in competition
The local group won first prize in the contest, topping students from three other career and technology centers.
Students moved quickly between prep tables and ovens Tuesday as Mon Valley Career and Technology Center in Speers transformed its culinary classroom into a high-pressure competition kitchen.
The first-time culinary cook-off brought together seniors from four career and technical centers, challenging them to create dishes on the spot using a mystery set of ingredients while being judged by industry partners.
Representing Mon Valley CTC were Korine Charlecin of Charleroi and Dominic Booth-Guadlap of Ringgold. Steel Center CTC was represented by Emily Stolpa and Caleb Bush, both of Bethel Park.
Parkway West CTC students John Paradise of Upper St. Clair and Alira Hickman of Sto-Rox competed, along with Western Area CTC students Piper Krocker of Fort Cherry and Melissa Combs of Avella.
All competitors were seniors, selected based on performance in their programs.
“For me, personally, I picked two seniors based on their grades, attendance, attitudes,” culinary arts instructor Julia Harhai said.
Inside the kitchen, students were given access to a pantry filled with a mix of ingredients — from breakfast staples to processed sweet items — before being asked to create both a dough-based dish and a chicken entrée.
MVCTC student Dominic Booth-Guadlap works at his station during the competition. Jenn Codeluppi / Mon Valley Independent
“Could be a calzone or a pinwheel using the dough, and then the chicken is going to be a separate dish, and Coen supplied all of the materials for today. So it’s going to be interesting to see what the kids come up with,” Harhai said. “They have total creative control.”
Students were given time to review available ingredients, plan their approach and then complete the challenge within a set time frame that included prep and cooking.
“They have no idea what is in there until they go in,” Harhai said. “They’ll have some time to go in and discuss what they want to make, and
then they’ll have an hour to complete that challenge, including planning, prep and cooking.”
That format left plenty of room for creativity — and surprises.
“These kids take ideas and run with it,” Harhai said. “Sometimes I’m like, I would have never thought of that. What I have in my head may be completely different than a 16-yearold. We might get a Buddy the Elf pizza today with spaghetti.”
As the competition got underway, grills, ovens and a combi oven — a newer piece of equipment capable of steaming and baking — were all in use as students worked to complete their dishes.
“Everything’s going to be turned on, ready for them to go,” Harhai said. “It’s pretty awesome.”
Steel Center CTC was represented by Emily Stolpa and Caleb Bush, both Bethel Park students, who are preparing their entries in the cook-off. Jenn Codeluppi / Mon Valley Independent
MVCTC Director Neil Henehan said the competition was designed to reflect real-world expectations.
“This event was inspired by our ongoing partnership with the Challenge Program and our strong relationships with industry partners, all of whom share a commitment to preparing students for future careers,” Henehan said. “That collaboration helped shape an opportunity where students can showcase their skills in a setting that reflects professional expectations.
“At MVCTC, every program emphasizes working under pressure, delivering quality results, and staying on schedule, and this cookoff brings all of that together in a meaningful way.”
The event was held in partnership with the Challenge Program Inc. and Coen Markets, connecting students directly with employers while highlighting their skills.
Henehan said the collaboration developed through a shared focus on student opportunity.
“MVCTC worked with the Challenge Program this year to modify the award criteria to expand opportunities and recognize a broader range of student achievement,” he said. “At the same time, Coen Markets is investing in the region and focused on supporting the future workforce, and through the Challenge Program, that connection comes directly to our students. Chef Julia Harhai’s leadership and expertise were instrumental in developing the competition format and structure. Together, this partnership created an opportunity for students to showcase their skills while connecting with industry.”
The competition itself was structured to mirror a professional kitchen environment.
“We have Parkway West CTC, Western Area CTC, Steel Center CTC and Mon Valley CTC all participating, each bringing strong student teams. The competition is designed to mirror a professional environment, where students work within set time frames, meet specific criteria, and deliver a high-quality final product under pressure,” Henehan said.
Students were judged on more than just the final dish.
“Students are demonstrating both technical and professional skills — everything from food preparation and safety to teamwork and communication. Student groups will be given fresh ingredients and will have to apply their culinary skills and knowledge to create a dish that is both flavorful and visually appealing. Just as important is how they manage their time, maintain quality, and perform under pressure, demonstrating precision, creativity, and attention to detail,” Henehan said.
For students like Booth-Guadlap, that pressure is part of the process.
“In this type of situation you have to go with the flow,” he said. “Most of the time I wing it. Stuff usually never goes right in the kitchen. I can adapt very well. Whenever something bad happens, I can usually just fix it or do something different.”
He said his interest in cooking started at home.
“I cook more Italian because that’s what I grew up on, like my nana, I always cooked with her and followed what she did,” Booth-Guadlap said.
Charlecin enjoys pastry work and wants to pursue French cuisine, with both students planning to attend Westmoreland County Community College after graduation.
At the end of the competition, Mon Valley CTC was named the winner. The team prepared a breaded grilled chicken tender with queso, red onion and jalapeño served in a fried tortilla bowl, along with a barbecue ranch bacon pizza featuring ranch as the base sauce and barbecue as a topping.
Coen Markets provided materials for the event, including seasoned pizza pans, and judges from both organizations evaluated the dishes. Each participant received a swag bag, while the winning team earned $50 Amazon gift cards.
Andrea Neurohr, vice president of marketing for Coen Markets, said the event allowed the company to connect with students.
“This event gives us a unique opportunity to engage directly with students in our community who are as passionate about food service and food quality as we are,” Neurohr said. “By supporting events like this, we’re helping students gain exposure, confidence and practical experience.”
Melanie Werner, senior director of program impact for the Challenge Program, said the program reinforces the connection between education and careers.
“The goal is to connect what students are learning in the classroom to real- world career opportunities,” Werner said. “We’re able to highlight student talent and show students that their skills are in demand.”
Additional awards were presented through the Challenge Program, including the Light Bulb Award to Mackenzie Stahl of California Area School District and Mon Valley CTC cosmetology program, and the Improvement Award to Demiya Payne of Charleroi Area School District and the carpentry program.
Henehan said the event also reflects the work of instructors like Harhai.
“Chef Harhai’s leadership and commitment to our students is evident every day, and events like this are a direct reflection of the environment she creates in the classroom,” Henehan said.
He said watching students succeed was the most rewarding part of the day.
“I’m most excited to see how students rise to the challenge. When they’re placed in a setting that reflects professional expectations, you really see their confidence, skill, and pride in their work come through,” Henehan said. “To see our students come out on top makes us incredibly proud of the work they’ve put in and the level they’re performing at.”
