Orange Coast College culinary arts students won the 2025 American Culinary Federation’s Western Regional Student Team Competition in Las Vegas, Nevada on March 15. By earning the highest point value, OCC’s Hot Food Team will represent the western region in the national championship.
The American Culinary Federation is the largest professional chef’s organization in North America. This year, OCC’s competing five-member team consisted of Nykolas Peppers, Blanca Granados, Josias Rodriguez, Georgia Williams, and Khoa To.
“OCC has a long tradition of success with the student hot food team competitions,” said OCC culinary arts instructor Chef Davina Dunner. “We are so proud and excited for our students, who are continuing a legacy started in 1996.”
For the competition, the Hot Food Team was tasked with creating a four-course menu showcasing regional flavors and ingredients. They worked closely with OCC’s Horticulture Department and Marine Science Department to harvest tilapia and aquaponic lettuces used in their competition dishes. The winning four-course menu highlighted ingredients such as mezcal brined tilapia, hibiscus tamarind coulis, and roasted game hen. The students had 90 minutes to cook and 20 minutes to serve the four courses to a panel of four judges, all while working within constraints of 6 burners, 1 convection oven, 1 conventional oven, and 4 electrical outlets.
“This accomplishment was truly a collaborative effort,” says Dunner. “The team received support from numerous OCC faculty and staff, including alumni who guided them through the sharp learning curve of a culinary competition.”
The team will travel to Las Vegas in July to compete in the National Student Team Championships, facing off against four other regional teams. The last time the Pirates won the national title was in 2005.
The American Culinary Federation is the largest professional chef’s organization in North America. This year, OCC’s competing five-member team consisted of Nykolas Peppers, Blanca Granados, Josias Rodriguez, Georgia Williams, and Khoa To.
“OCC has a long tradition of success with the student hot food team competitions,” said OCC culinary arts instructor Chef Davina Dunner. “We are so proud and excited for our students, who are continuing a legacy started in 1996.”
For the competition, the Hot Food Team was tasked with creating a four-course menu showcasing regional flavors and ingredients. They worked closely with OCC’s Horticulture Department and Marine Science Department to harvest tilapia and aquaponic lettuces used in their competition dishes. The winning four-course menu highlighted ingredients such as mezcal brined tilapia, hibiscus tamarind coulis, and roasted game hen. The students had 90 minutes to cook and 20 minutes to serve the four courses to a panel of four judges, all while working within constraints of 6 burners, 1 convection oven, 1 conventional oven, and 4 electrical outlets.
“This accomplishment was truly a collaborative effort,” says Dunner. “The team received support from numerous OCC faculty and staff, including alumni who guided them through the sharp learning curve of a culinary competition.”
The team will travel to Las Vegas in July to compete in the National Student Team Championships, facing off against four other regional teams. The last time the Pirates won the national title was in 2005.