Royal Zap

They say you shouldn’t run before you can walk. In the culinary world, sometimes you have to dive straight into the fire just to see if you can handle the heat.

While I was still navigating the halls of culinary school, I did something a little crazy: I entered Favorite Chef, a high-stakes national competition. I hadn’t even received my diploma yet, but I needed to know; without the safety net of instructors or classroom grades; whether I truly had what it takes to survive in the industry.

The Audition Anxiety

The competition began with a massive pool of talent. Dozens of hopeful chefs filled the room, and the energy was electric… and honestly, a little terrifying. I was incredibly nervous. All around me were experienced cooks and seasoned professionals, while I was still mastering the fundamentals in a classroom setting.

But I had a plan. I poured every plating technique, every lesson in “kitchen chemistry,” and every skill I’d learned into that audition with total focus. I wasn’t just competing against them; I was competing against my own doubts.

Climbing the Ranks

One by one, the cuts came. I held my breath as the results rolled in:

• Top 40: I made it. The wave of relief was indescribable.
• Top 30: The competition grew fiercer, but my techniques held strong.
• Top 20: I could hardly believe it. Ranking in the Top 20 in the country while still a student felt like hitting the jackpot.

It was a whirlwind of high-pressure cooking, adrenaline, and split-second decisions. Every round became a masterclass in speed, precision, and keeping your cool as the clock ticked down.

The Takeaway

I didn’t bring home the ultimate title, but I walked away with something far more valuable than a trophy. Making it to the Top 20 gave me real-world, high-stakes experience you simply can’t replicate in a classroom.

I learned:

• The true art of plating — turning a dish into something that looks like art, even when the pressure is on.
• Refined flavor intuition — trusting my palate when it mattered most.
• Resilience — realizing that being a great chef is just as much about mental strength and endurance as it is about the food itself.

Will I compete for Favorite Chef again? I’m not sure yet. But as I head toward graduation, I’m doing it with a quiet confidence I didn’t have before.

This experience proved one thing: you don’t need a degree in your hand to belong in the kitchen. Sometimes, you just need the heart to step into the fire and compete.