The familial kitchen: How a Dallas College student and parents struck culinary gold

When it came down to who Preston Nguyen wanted alongside him in a high-pressure food competition, there was only one answer: mom and dad.

The 18-year-old Dallas College freshman competed at the World Food Championships last month, where he secured first place against veteran chefs who have been cooking for longer than he’s been alive.

Nguyen was allowed two assistants during the competition and chose his parents — Emma and Peter — since the three of them have cooked many meals together over the years.

“We know what our strengths are, and we play off of those,” Preston said. “We just work really well together as a team.”

The Nguyen family’s lives have been intertwined with food, the kitchen and Dallas College.

Emma and Peter met at the school about 24 years ago when they were taking culinary classes together.

Emma went on to finish her degree at The Culinary School of Fort Worth in the pastry program. Peter went into another direction and became an attorney.

Growing up, Preston would help cook for family gatherings. He could usually be found in the kitchen. During his high school years in Arlington, he considered pursuing architecture. But after a related internship, he realized a desk job wasn’t for him.

He had taken a few culinary classes in high school as well. So at the turn of senior year he took an internship at a popular Arlington mainstay — Prince Lebanese Grill — and fell in love with the restaurant industry.

After he started classes at Dallas College, he heard about the World Food Championships. He thought he’d volunteer to help clean up but soon changed his mind and decided to compete. To help, he tapped his mom and one of his new classmates — his father Peter, who returned to the college this fall to take culinary courses once again.

“It was a moment where we’re like, we don’t really have anything to lose. We’re going there to have fun, learn a few things and meet new people,” Preston said. “We didn’t realize that we could get this far.”

In the opening round of the competition that called for a structured and signature dish, Preston created a wagyu beef wellington, a protein wrapped and baked in puff pastry. A wellington is not usually a quick dish to make, so the Nguyens downsized it to appetizer size to fit the two-hour window they had to cook.

The second dish was a chef’s choice. Preston took inspiration from his time at Prince Lebanese Grill — where he still works — and went with grilled lamb chops, adding his own flair to the dish that he served with vegetables, hummus, cauliflower rice and various sauces.

Peter said he was on “cloud nine” working with his son during the competition.

“As a father, obviously, I’m so proud of his growth and to see him come into his own as a chef,” he said.

One of the hardest parts of the competition was watching the clock as well, Peter noted. The competitors brought their own ingredients that had to be kept unopened and sealed, which took time away from cooking as they prepared ingredients.

At one point, Preston had to venture outside the building to grill the lamb chops. They ended that round with three minutes left on the clock.

“When I was carrying the dish to the judge’s plate, I had family around me, and it was just very inspirational to have so many people behind me,” said Preston, describing the relief he felt after the plating was set.

Making it to the final round, the Nguyens had to create a dish that had to be infused with a masala curry flavor concentrate.

The trio decided on “wagyu three ways”, where the beef was cooked on a salt block, cold smoked with peach wood and grilled yakitori style on skewers. The flavor concentrate made it into every part of the dish, including the kimchi cucumbers, a crème sauce and freshly made flat bread.

Preston said the family nervously awaited the results, thinking they would barely place in the competition if at all. Then his name was called.

“There was just a level of shock,” Preston said. “My mom said ‘Go, go, go! They said your name.’”

Preston ran so fast up the stage that he almost slipped and could barely get a word out when he got up there, Emma said.

Not only was victory sweet, but to share it alongside his parents was all the more special, Preston said.

“It showed that our family, I guess, can cook,” he said with a laugh.

For first place, Preston took home a $7,500 check, which was put into a savings account after a 10% tithe was donated to their church. The World Food Championships final table is set for South Carolina in spring 2022, where the Nguyens will compete for the $100,000 top prize.

Regardless of how it goes, Preston is just happy to be there and compete with his two favorite sous chefs. He aspires to have his own restaurant one day and maybe a Michelin star or two.

Food means a lot to the Nguyens, not only as a passionate profession but more importantly as an outlet for family.

“It’s not so much you showing off how well you can cook, but more of how much you care for people,” Emma said.

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