The aroma of gourmet food cooking in Meadowcreek High School's cafeteria caused a hungry crowd to gather at lunch Monday.

On the menu was a three-course meal fit for a spread in Bon Appetit magazine.

Kimberly Smith/AJC (ENLARGE)

State champion student chefs with Meadowcreek's Nutrition and Food Science program prepare for national competition on Friday.

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The appetizer: Shrimp with lemon cream sauce over cheesy grits.

The entree: Cajun chicken roulade with cornbread stuffing served with dirty rice vegetables and a towering garnish of plantain straws.

The desert: Vanilla, pecan and chocolate beignets (pastries), nestled beside a mountain of whipped cream, fresh berries and rich praline sauce.

The meal was cooked in one hour by the careful hands of state champion student chefs with Meadowcreek's Nutrition and Food Science program. And they did it in the middle of the crowded school cafeteria on a table with two table-top burners and no oven.

"They are dedicated, they love what they're doing and they are good at it," said Rick Hurst, an executive chef in Buckhead who mentors the team.

The cooking demonstration was a practice run for the National ProStart Invitational in San Diego, Calif. on Friday. The contest, sponsored by the National Restaurant Association Educational Foundation, pits the nation's best high school culinary arts students against each other for bragging rights and other prizes, including $10,000 in scholarships awards for team members.

Five girls — four cooks and an alternate — will represent Meadowcreek High and the state. They will leave Wednesday and arrive in time to shop for fresh groceries and spices. The Hospitality Education Foundation of Georgia is picking up the $8,000-plus tab for the students.

This will be Meadowcreek's first trip to nationals. The team recently made history for their school as the first Meadowcreek students to win ProStart's Georgia competition on March 7.

"There is so much to do in so little time," said Sandra Clavijo, a junior who makes the appetizer on the menu. "Everything has got to be perfect."

Seeking perfection has meant long practices for the young chefs. Several times over the past two weeks they have reported to school at 5:30 a.m. for cooking sessions before classes. They have stayed after school, too.

"They stay until 6, 7 or 8 p.m., whatever it takes to get the job done," said Deborah Grant, who teaches the food science class and advises the team. "They are so conscientious."

The seniors on the team will miss prom Saturday.

Still, Camly Nguyen, 17, a soft-spoken girl who takes charge in the kitchen with authority and finesse, doesn't seem to mind. "I have a passion for cooking," she said. "I'm excited about going to California. We worked really hard."

Her sister went with her to shop for a formal dress to wear at the awards banquet. It's strapless and above the knee. "She mentioned that it would be so nice to wear to prom, but she'll be wearing it in California instead," said Trang Nguyen. "Cooking is all she wants to do."

For senior Evelyn Narvaez the trip to California will be her first time on an airplane. "I'm more nervous about flying than anything else," she said.

Executive chef Michael Deihl, president of the American Culinary Federation's Greater Atlanta Chapter, came to Monday's practice session to give the team tips for the competition.

"They have never traveled before," he said. "I want to take them to the next level and bring this championship back to Georgia."