Chef Ron Ossi's classroom at Passaic County Technical Institute in Wayne, N.J., is sizzling! Five of his students—Nellie Beato, Soleil Colon, José Dominguez, Jayden Gonzalez, and Leslie Minaya—recently won the state's ProStart competition. Their luscious three-course meal, including a five-layer dessert, was cooked entirely on two propane stoves in just 60 minutes. No running water. No electricity. Hear from Ossi and the young chefs on what they're doing to prepare for nationals and life beyond high school.
Snap and Sizzle! Listen to Chef Ossi's Students at Work.
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Total time: 0:00![Soleil and Chef Ossi](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/chef-ossi-and-soleil.jpeg?itok=8EB1vlFz)
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Soleil and Chef Ossi
Keven Mallqui![Jayden Gonzalez](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/jayden-1.jpeg?itok=Pr5FNc7Z)
![Jayden Gonzalez](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/jayden-1.jpeg?itok=Pr5FNc7Z)
Senior Jayden Gonzalez adds garlic to his sauté pan.
Keven Mallqui![Jose and Soleil](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/jose-and-soleil-2.jpeg?itok=Zj3t-iEK)
![Jose and Soleil](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/jose-and-soleil-2.jpeg?itok=Zj3t-iEK)
Floater chef José Dominguez assists team captain Soleil Colon.
Keven Mallqui![raspberries](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/raspberries.jpeg?itok=a3C7hVLm)
![raspberries](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/raspberries.jpeg?itok=a3C7hVLm)
Soleil's stunning five-layer dessert includes a layer of raspberries.
Keven Mallqui![Jayden Gonzalez](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/jayden-2.jpeg?itok=_lKAIRi6)
![Jayden Gonzalez](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/jayden-2.jpeg?itok=_lKAIRi6)
Jayden Gonzalez accelerates the osso buco by using a pressure cooker.
Keven Mallqui![Jose and Soleil](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/jose-and-soleil.jpeg?itok=3v10YpgF)
![Jose and Soleil](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/jose-and-soleil.jpeg?itok=3v10YpgF)
Team captain Soleil Colon (right) prides herself on staying cool, calm, and collected.
Keven Mallqui![First course](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/first-course.jpeg?itok=NKBx1HHh)
![First course](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/first-course.jpeg?itok=NKBx1HHh)
Nellie Beato's first course is a white polenta cake with corn and peppers, topped with a beautifully fried shrimp.
Keven Mallqui![osso buco](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/osso-buco.jpeg?itok=vXJS3mBe)
![osso buco](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/osso-buco.jpeg?itok=vXJS3mBe)
Jayden's osso buco with homemade gnocchi and sauteed spinach is done in less than 60 minutes.
Keven Mallqui![Layered raspberry mousse](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/dessert.jpeg?itok=fIXit4o5)
![Layered raspberry mousse](https://www.nea.org/sites/default/files/styles/318wide/public/2024-05/dessert.jpeg?itok=fIXit4o5)
The five-layered dessert has a coconut base, two layers of mousse, and a chocolate topping — and it's topped with a fresh baked tuile and zesty lime ice cream.