Cooking up opportunities: Inside Bella Vista High School’s culinary class

For students in Bella Vista High School’s culinary class, the kitchen is more than a classroom. It’s a place to build confidence, learn to work with others and develop skills that can carry into the workforce and everyday life.

For senior Liberty, those lessons came together during the 2026 SMUD Watt’s Cooking competition. Liberty and her teammates put their skills to the test, competing against high school teams from across the region.

“The pressure was definitely very different than what I experienced in the class, but we had practiced a lot before with what we were cooking, and just the bond between me and my teammates. It was strong communication; it was fantastic,” said Liberty.

The team developed its dish through collaborative brainstorming, ultimately choosing seared lemon herb chicken breast with garlic butter, seasonal greens quinoa and ratatouille suggested by Mike Berry, known as Chef Berry, Bella Vista’s culinary teacher.

Their preparation paid off. The Bella Vista team earned first place, taking home the competition’s grand prize and the opportunity to present their winning dish at the California State Fair.

“We competed against schools with very advanced vocational programs, and it was epic to see how we can be at or above their level in our skills and knowledge!” said Chef Berry.

Skills beyond the kitchen

The skills students develop in culinary class extend far beyond cooking. Along with learning cooking techniques, food safety and food preservation, students gain practical skills such as budgeting, communication, teamwork and business planning.

For Liberty, learning to work with others has been one of the most valuable parts of the class.

“I learned a lot of skills when it comes to working with people rather than having control over everything,” she said. “I learned patience.”

While culinary can introduce students to careers in the food industry, Liberty said the skills she gained will be valuable no matter what path she takes after high school.

For Berry, the program is ultimately about giving students skills and experiences that can enrich their lives both inside and outside the kitchen.

“I make it a point to teach as many advanced and industry skills as possible in my first level class, knowing that many students can only take it once,” said Berry. “I encourage students to work in the restaurant industry to meet diverse people and gain valuable life skills that will benefit them and their families, regardless of if they decide to follow a culinary career.”

At Bella Vista, culinary students are discovering that what they learn in the kitchen can take them far beyond it, giving them skills they can carry into college, careers and life after high school.