Nicholas Hymel, culinary junior from Raceland, recently won first place in the regional level of the San Pellegrino Almost Famous Chef Competition in Austin, Texas.

Hymel said he competed against seven other culinary students from the region.

“This is the first national competition I’ve ever competed in,” Hymel said.

He won first place in the local competition within the John Folse Culinary Institute, which allowed him to move on to the South Central regional competition.

He said for the regional competition, he researched Creole cooking because he wanted to represent Louisiana. His first place signature dish was quail fricassee with creole cream cheese grits and smothered collard greens.

“It’s very representative of the South and where we come from,” Hymel said.

Only the first place winner of each region will move on to the finals competition.

“Cooking has always been a passion of mine, but I never wanted to pursue it as a profession,” Hymel said. “I did not want to lose my passion for it.”

Hymel said he was a nursing major for two years at Nicholls, but decided to try culinary arts.

“I realized nursing was not my thing,” Hymel said. “If cooking was my true passion, I figured I could never lose my love for it. So after my second year of nursing, I transferred to culinary school and never looked back.”

He said that he does not regret his decision to transfer.

 “It’s so satisfying,” Hymel said.

Hymel said he will advance to the finals competition in Napa Valley, Calif. on March 11-14 at the Culinary Institute of America. He will compete against nine other regional winners from across the United States and Canada.

The finals competition will take place before a panel of food critics, VIP guests and famous chefs.

It will consist of three formal competitions: Mystery Basket Competition, Signature Dish Competition and People’s Choice Competition.

In the Mystery Basket Competition, each competitor will have to create an entrée in two hours with a set of unknown ingredients.

In the Signature Dish Competition, competitors will prepare their signature dishes with an appointed assistant for the guests at the reception.

In the People’s Choice Competition, guests will vote on their favorite signature dish.

The winner in each of these competitions will receive $3,000.

The overall winner, based on performance throughout the weekend, will win the title 2011 Almost Famous Chef, up to $20,000 in prizes and a paid apprenticeship with one of the participating chef judges.

“I’m extremely excited,” Hymel said. “This will be my first time in Napa Valley.”