A student chef is putting Renton on the map with culinary skills as sharp as her knives.

Renton Technical College’s Emily Wallace was named Western Regional Junior Culinarian of the Year and will move onto a national competition in August.

“She excels at everything she does,” said culinary instructor John Fisher. “She loves the everyday challenge of the restaurant stove.”

Her success not only builds the school’s reputation nationally, but it also strengthens her skills and resume as a chef.

She’s known for her passion and strong organizational skills in the kitchen, Fisher said.

During a break she’s seen giving fellow students orders while chatting with others.

“I love the creativity,” Wallace said. “I love the artistic side of it, where you’re creating something beautiful for all your senses.”

Growing up with a large family in Winlock, she was never short of people to cook for.

She started college early as a Running Start student. Today, the 19-year-old commutes daily from Olympia.

She was drawn to Renton Tech from a recommendation and plans to graduate this spring.

Wallace spends five to six hours in class most weekdays and the rest of her three-hour training with Fisher for competitions.

For the regional event, she worked with Fisher to develop a main course for two, then she went through it about six times under the hour-long time restriction.

The competition is similar to some broadcast on Food Network, except instead of cameras, judges follow her every move.

However, when the judges came to Wallace, they set down their clipboards to just watch, Fisher said. “There were in a sense of awe.”

The national competition gives the chefs a mystery basket and they have to incorporate all of the ingredients into a three-course meal, including a dessert.

“It’s (desserts) definitely a skill I’m not as comfortable with,” she said.

To prepare, Fisher has been giving Wallace mystery baskets of his own and forcing her to work with different kinds of proteins.

New to the culinary world, she hasn’t developed a specific style.

“Right now, I’m just kind of in learning mode,” she said.

However, she’s growing an interest in where her ingredients originate.

“I’m really excited about sustainable agriculture and local farming,” she said. “I love regional cuisine.”

Wallace isn’t the only student entering competitions. A Renton team of five won fourth-place overall at the competition, taking home silver medals.

The 18-month Culinary Arts program puts students through a five-week boot camp, before training them at all of the stations in the school’s kitchen.