When Evony Mejia walks across the Roaring Fork High School graduation stage, she’ll do so as a three-time ProStart culinary competition champion.

In March, Mejia took first place in the individual Colorado Restaurant Association ProStart Italico Charcuterie Board and Hors d’oeuvre Competition, where she had 45 minutes to create a charcuterie board and one hors d’oeuvre featuring Gruyère cheese.

After joining the YouthEntity Culinary Academy in 2024 as a junior, Mejia realized that no matter where her future may take her, it will run through a kitchen. 

“I became involved with YouthEntity in 2024 during my junior year at Roaring Fork,” Mejia said. “I wanted to learn more about cooking and improve my skills. I enjoy being in the kitchen because it’s a place where I can be creative and try new things. I like how simple ingredients can turn into something completely different, and it feels rewarding to make food that people enjoy.”

Mejia said her passion was passed down through genetics, and having her family by her side while she continues to learn and grow is the most meaningful opportunity the YouthEntity Culinary Academy provided.

“It excites me to share what I make with my family, who all work in the restaurant industry,” she said. “They give me valuable feedback, which I really appreciate because it helps me improve every time I try again. They also do their best to come watch me compete, and I can always feel their support, which motivates me to keep growing even more.”

The pressure of culinary competition is nothing new for Mejia. The graduating senior was one of the three Roaring Fork School District students on the 2025 Colorado ProStart Championship culinary team, which won the Colorado state title and eventually placed fifth at the national invitational in Baltimore. 

This time, however, Mejia competed on her own and still came away with gold.

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Mejia had 45 minutes to design and prepare one charcuterie board and one hors d’oeuvre featuring Gruyère cheese. Participants were judged on presentation, variety, creativity, taste, and execution. 

According to a YouthEntity news release, judges praised Mejia’s board and bite for their balance of flavor, thoughtful composition, and professional level presentation. 

“Evony approaches cooking with both discipline and imagination,” YouthEntity Culinary Academy Lead Instructor Eric Palmer said in the release. “Competitions like this require strong technique, quick thinking, and an eye for presentation. Watching her bring all those skills together in 45 minutes was impressive. She continues to grow as a young chef and represents the future of our industry.”

Mejia said it does not matter whether she was competing individually or part of a team; What she enjoys most is settling into the flow of her work and the challenge that a time constraint poses for the kitchen. 

“It’s relaxing to me, even when it gets busy, because I can just focus on what I’m creating,” she explained. “My favorite part about cooking competitions is the challenge. I like having a time limit and having to think quickly under pressure. It pushes me to become more creative and confident.”

She said both team and individual competitions bring different rewards and responsibilities.

“There are important differences between individual and team competitions,” Mejia said. “In individual competitions, you have full control over everything, so your success depends completely on your own skills and dedication.

“In team competitions, you have to communicate and work together, which can make things faster and more creative, but also more challenging if people have different ideas,” she continued. “Team competitions are more about collaboration, while individual ones are more about independence.”

Although the next steps and whatever lies beyond graduating high school remain unknown to Mejia, she knows that as long as she holds on to her support and passion, things will work out. 

“With the support of my family, the staff at YouthEntity, and my passion for baking, I am excited to continue growing and turning something I love into a future career,” she said. “This is only the beginning of my journey.”