With students, staff and cameras looking on, Alex Minton and his iron chefs pitted themselves against the clock.

By design, Auburn Mountainview High School’s “Dream Team” of budding culinary teen masterminds threw itself into a pressure-packed rehearsal at a makeshift kitchen center in the school cafeteria Tuesday.

In one hour, the food fab four must prepare, cook and plate a full-course meal.

“It’s a little bit on the stressful side,” a relieved Minton said while high-fiving his teammates after completing the challenge, just as the clock struck noon. “We have a good team. We have the skills. We now have to work together.”

Auburn Mountainview’s first state-bound culinary team will go live Saturday at the 10th annual Boyd Coffee ProStart Invitational at South Seattle Community College. The team will compete against 21 other high school throughout the state in a battle of culinary skills. Scrupulous judges will score all performance aspects, such as kitchen organization and equipment usage, safety and sanitation, taste and presentation.

Up for grabs are multiple scholarships, the title and a berth in the ProStart National Invitational at Overland Park, Kansas on April 30-May 2.

Just qualifying for the state cook-off is a feat in itself for the Auburn Mountainview’s young, culinary program, which is growing in popularity.

“I’m very excited the kids have managed the skills to compete this year,” said Roberta Locke, the school’s third-year culinary arts instructor. “I’m very excited but very nervous. They will find the competition to be real stiff. Some schools have been there before.

“But I’m very proud of them. They’ve worked very hard,” she added. “We hope to do well.”

James Babst, Leo Cichosz and Dylan Dever will join Minton in the contest. Michael Cantrall and Zackery Roberts will serve as substitutes.

Student culinary teams will compete in contests challenging their knife skills, preparation techniques and presentation abilities.

Auburn Mountainview’s young chefs will serve up a risotto salad of apples, figs, walnuts and gorgonzola cheese. The main dish is tender filet mignon dressed in gorgonzola scallion compound butter, accompanied by a risotto with spring vegetables and asparagus with portobello mushrooms and prosciutto. The meal is capped off with a chocolate mousse and dipped strawberries.

For the students, the competition is a measure of their work and a testament to their enthusiasm. For some, it is a small step in pursuit of a possible culinary career.

Minton, for one, plans to follow in his parents’ footsteps and operate their catering service.

Roberts also is contemplating a career as a chef.

“I like to cook, always have,” he said. “It’s fun making art with food.”

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ProStart is a restaurant school-to-career program taught in Washington high schools through the Washington Restaurant Association Education Foundation. The ProStart curriculum is nationally accredited and prepares students for successful careers in the foodservice industry.