A Berkmar High School student’s family recipe has propelled the school’s culinary team to the finals of a national competition.
Berkmar High’s Culinary NASA HUNCH team is heading to the NASA HUNCH Nationals on April 28 at the NASA Johnson Space Center in Houston, Texas. The dish that opened the door to the finals is a Chicken Tinga Taco, featuring smoky, spicy shredded chicken, topped with fresh guacamole, queso fresco, and pickled red onions.
Dareus Dean, an 11th-grade culinary student, looks forward to the competition. “Winning our first team competition together would be monumental due to all of us having no prior experience,” Dareus shares. “[This is] showing how dedicated and hard-working we are for what we love.”
The National Aeronautics and Space Administration (NASA) HUNCH Culinary Challenge is a national program that invites high school culinary students to design and prepare dishes that could potentially be served to astronauts aboard the International Space Station (ISS). Each team must create a recipe that meets NASA’s strict nutritional, safety, and preparation standards, mirroring the real constraints of space food production. The competition gives students a unique opportunity to blend culinary creativity with scientific thinking, while contributing to a program that directly supports NASA’s mission.
Berkmar High Culinary Arts Teacher Preston Gouge is excited for his students. “This competition gives my students an opportunity they rarely get — the chance to apply their culinary skills on a national stage, solve real-world challenges, and represent our school and community with pride,” Gouge says. “NASA HUNCH pushes them to think creatively, work professionally, and meet high-level industry standards. For many of my students, this is the first time they truly see themselves as chefs, engineers, and leaders. The experience builds confidence, teamwork, and a sense of purpose that goes far beyond the kitchen.”
Before entering the competition, the team analyzed the nutritional content of the dish’s ingredients, refined the flavors, and balanced the needs and wants of astronauts, while ensuring the dish could be adapted for space travel. They then traveled to Huntsville, Ala., to compete in the Southeast Regional competition, where they won over the judges with the dish’s appearance, taste, aroma, and its ability to be freeze‑dried and packaged for use on the ISS.
Kathy Nguyen, a Berkmar High 9th-grader, says the dish is special because it meets all the nutritional requirements while also being a dish astronauts can enjoy and feel comforted by.
“Competing in Houston will help to further my leadership, confidence, and professional skills,” Kathy adds.
Gouge says the team succeeds because the students show up with heart, dedication, and a willingness to push themselves. They collaborate, they practice, and they don’t shy away from tough feedback or high expectations.
“What sets them apart is their ability to stay positive, adapt quickly, and work as a true unit,” adds Gouge. “They care about the food, they care about each other, and they take pride in representing Berkmar at the highest level.”