A Nicholls student is in California’s Napa Valley to take his achieved part in a national chef’s competition in San Pellegrino from March 6-9. Jason Flato, culinary senior from Mandeville, won this honor by first claiming a win at the South Central Region San Pellegrino Almost Famous Chef Competition held on Jan. 22 for his pan-seared sea scallops recipe.

“I’ve been in two competitions so far, one to advance from the school and one in Dallas,” Flato said. “In Dallas, I felt excited because it took a lot of work to get to that point. To go to Napa, it feels like my hard work paid off. I love Napa. It’s the closest thing you can get to Europe.”

Regardless of the fact that the first competition was in January, Flato had the foresight to prepare a spring dish. He held the belief that if his dish were to be chosen, he would be preparing the dish again in March.

“At the competition in Dallas, it was the dead of winter and none of my ingredients were in season,” Flato said. “Now that I’m going in March, my dish will be in season.”

The San Pellegrino competition is held every year, and this will be its seventh year in production. Ten regions throughout the United States and Canada participate in the competition. This is the second year that a Nicholls student is a participant.

One of the prizes of the California competition is an apprenticeship with a notable chef for one year. There is also a chance to win up to $20,000, including $10,000 for the main event, $10,000 for a “mystery basket” event including a surprise ingredient and $1000 towards the competitor’s school. Another incentive for the competition’s winner includes an appearance on the “Today Show.”

The culinary department put on a practice dinner in order for Flato to practice his recipe in a quantity of 200 portions.

The dinner was held in the Nicholls cafeteria on March 3 before his departure to California. Before that, he only had experience with making eight plates’ worth of his recipe.

Flato expressed both excitement and some admitted nervousness before leaving for the competition Thursday.

“I’m more excited than nervous, I mean what happens happens. I’ve practiced more than enough times before this point. I’m curious to see how I stack up against people across the country,” Flato said.

Flato also shared some of his goals he hopes to pursue after graduation.

“My ultimate goal is essentially to work in an established restaurant as executive chef,” Flato said. “I have hopes of owning my own restaurant, possibly a bed and breakfast.