Shortly after 6:45 p.m. it became crunch time inside the Wildcat Bistro.

The appetizers had already been served. The dining room was filled with people chatting contently. But, back in the kitchen, there was a sense of urgency among a select dozen or so of Oak Harbor High School’s culinary arts students.

Mentor chef Scott Fraser boosted his crew with, “Come on everyone, on your toes now, they’re not going to be happy out there for long if we don’t get the next course out.”

At task was plating up Thai red curry seafood soup in a light sweet basil coconut broth for 35 people. In assembly line fashion, students nestled layers of carrot, bean sprouts, snow peas, mussels, squid, prawn, and scallop in each plated bowl before the broth was poured over top.

Sprigs of lemon grass finished the plates before a serving crew whisked all 35 plates away. The kitchen was calm for only a moment before it was soon time to prepare the main entree — poached chicken breast stuffed with mustard greens, provolone cheese and proscuitto, served on a bed of carrot-infused couscous with a pomegranate jus. After that it was the delicate assembly of the night’s dessert — a white chocolate creme brulee in a sugar shell with a dark chocolate mandarin truffle.

“Bistro night is always a learning experience,” said third-year culinary arts student Joshua Mendelsohn. “Cooking under pressure changes everything.”

And they weren’t just showing off — this is the normal cuisine table set by the Wildcats.

The recent Bistro night was a test of sorts for the culinary students, as today and tomorrow they will face a different kitchen challenge. Ten Wildcat culinary students will compete at the sixth-annual Boyd’s Coffee Hospitality Invitational, hosted by the Washington Restaurant Association Education Foundation.

The two-day event is considered an Olympics of such for local culinary students at which 25 high schools will compete. Last year the Cats placed eighth overall, and the school consistently sits in the top ten. Five of the students will be a team in the culinary technique and knife skills session, and the other five will team for the culinary knowledge bowl (a Jeopardy-style culinary and restaurant comprehension).

Culinary technique will judge creativity, technique, presentation, flavor, nutritional balance, texture, workmanship and sanitation. The Wildcats competition menu is the same Thai curry soup, poached chicken entree and white chocolate dessert as they did at the Bistro — but this time the diners will be judges who happen to be professional chefs and leaders of the restaurant industry.

The culinary team and their competition specialities are junior Joshua Mendelsohn (appetizer), senior Kristen Hermann (entree), junior Melissa Rust (dessert), senior Brittany Gabourel (go-between) and alternate senior Sabrina Keach. The knowledge bowl team is junior Karissa Lawson, junior Javette Ross, sophomore Tatyanna Thompson, senior Adrian Almario and alternate Peter McWilliams.

It’s the second year in the program for Rust. She was inspired to join her freshman year after he sister’s involvement in the program. For her, it’s seeing people’s faces when they are presented with the final product that makes all the kitchen stress worth it.

At the Bistro she was busy working on one of her favorites — dessert.

“I’ve really been having fun working in chocolate lately,” Rust said.

Rust said the program should receive extra credit for building a quality program that produces top-notch students in the high school’s cramped quarters.

“We’re producing high-quality things,” Rust said. “We want the community to know about what we’re doing so we can spread awareness and hopefully get our place remodeled.”

Rust plans to attend Skagit Valley College for two years before entering a culinary arts program.

Third-year culinary arts student Mendelsohn has used his skills to cater a 200-person wedding for his sister. He began cooking years ago, as a necessity because of his family’s schedule.

“My parents were busy working so I started cooking for the family,” Mendelsohn said. “Now I cook three-course dinners — they’re a little spoiled.”

The kitchen is where this budding chef says he is comfortable; it’s where the endless possibility of working in different ingredient combinations exists. It will be the second year that Mendelsohn has been a competition team member.

“This group works especially well as a team so that’s a definite strength for them. It keeps them balanced which they need in this high-paced environment,” Oak Harbor culinary arts teacher Louise Reuble said.

After the competition, the Wildcats won’t be taking a break from the kitchen any time soon.

In addition to the annual fund-raising Bistro night that helps them go to the competition, Wildcat Catering (an off-shoot of the culinary arts classes) caters a number of functions, including changes of command at Whidbey Island Naval Air Station and other private banquets.

Once a week the catering students prepare deli lunches for teachers and staff around the district. They baked approximately 1,200 cookies for the community Thanksgiving feast held at the Elks lodge.

The students are currently in the process of producing a cookbook that will be a compilation of the recipes they’ve whipped up during the program’s six years. “It should be really good because they’ve been cooking up some great food,” Reuble said.