Senior Ben Gilsbach smiles for the camera to end his Senior year. Competing with culinary and fencing, Gilsbach wanted to share his knowledge with others for beginners as ProStart president and a fencing coach. “It’s a good way to refine my skills and enjoy culinary and fencing,” Gilsbach said. “It’s rewarding to be able to help share my experience with younger students.” Photo courtesy of Ben Gilsbach

Pans clatter, fire crackles and oil sizzles as senior Benjamin Gilsbach and his co-chefs prepare a platter of meals to be enjoyed by many. Through the stressful time pressure, Gilsbach ends up cooking not just a course to be proud of but also some great memories and friendships along the way.

During his time in the culinary arts program, Gilsbach said he saw growth in himself in cooking and growth of the department as a whole. With more success in events, Gilsbach and his classmates had more opportunities within the district and school. His personal achievement of becoming ProStart President and team involvement that got where the department is today. 

“Working in a kitchen like that, you all have to work together a lot so you build up a lot of comradery,” Gilsbach said. “We’ve honestly had a lot of fun cooking together. We all joke around and mess around each other. It’s a really nice environment and it’s fun to be around those people.”

Sometimes the kitchen faces conflict either with dishes or with other chefs. Gilsbach said the fact that things didn’t always work was a learning experience.

“[I learned] mainly how to work with other people even if you think they’re doing something wrong, they think you’re doing something wrong or if something doesn’t work out the way it’s supposed to,” Gilsbach said. “You work with it, and you make the best final product you can.”

Outside of class, Gilsbach has carried his culinary experience with jobs as a server and now currently a host at a sushi restaurant. Beyond culinary, Gilsbach has been competing in fencing and coaches the sport outside of school. Having done all this with several AP classes a year, Gilsbach said it’s been a struggle with workload and time management.

“You have to decide what you want to put more emphasis on,” Glisbach said. “Like with my AP classes I put emphasis on getting my homework done. During the school day, I try to focus as much as I can on getting my work done so I have free time after school and on the weekends to spend time with friends.”

Gilsbach will be pursuing an engineering degree at University of New Mexico after graduation. In June, he will have one last cooking event to share with his teacher and some of his classmates as they spend one week in France visiting Brussels, Amsterdam and Paris with a program exploring the culinary aspects of the cities.

“It’s going to be the first time I’ll go to Europe,” Gilsbach said. “We’re going to take some cool classes, and see a lot of cool historical sites but it’s also a little sad, it’s the last time I see these people, but I think it’s a cool way to end things off the whole program.”