It would be great if everyone were lucky enough to know from an early age what they want to be when they grow up, and while some of us still haven’t decided, Ava Bardsley has known since she was for four-years-old.
Bardsley told the Los Angeles Daily News she was “addicted to Two Fat Ladies and other Food Network shows while the other kids were watching cartoons.
Her mother, Kandee Nelson said:
"I couldn't get her to watch `Sesame Street. She wanted to watch the cooking channel."
Love and devotion to the culinary arts has paid off for the 17-year-old senior at Hart High School in Newhall. She is one of two Southern California students who have been invited to compete this weekend in the 20th annual National High School Chef of the Year competition, sponsored by Johnson & Wales University in Florida.
Bardsley and Katherine Rimmele, 17, a junior at Agoura High School, will be among the 19 contestants selected out of 580 applicants to compete.
Winners in each cooking category will receive a full-tuition scholarship to the culinary university and a chance to meet celebrity chef Tyler Florence.
Bardsley is entered in the dinner portion of the contest. The title of her recipe could fill an entire menu page as could the sumptuous entrée, Prosciutto di Parma Encrusted Beef Roulade of Wild Forest Mushrooms with Blue Duchess Potatoes fill a diner’s appetite.
Talking about her creation, Bardsley said:
"I took my favorite of everything and made it into a dish."
Entered in the desert category, Rimmele will whip up her own creation, a Chocolate Bomb, which she described as:
…a brownie-like creation with chocolate and raspberry sauces and garnished with crushed hazelnuts, the cake oozes chocolate sauce when cut with a fork. "I thought, `If I am going to make a dessert, I am going to use flavors that I like,"' said Rimmele, who aspires to be a chef in a high-end restaurant.
Looking ahead and aspiring to be a personal chef, Bardsley said:
"I want to be a master in everything; it is going to take me my whole life."