Parsippany’s Capone in competition for culinary glory

At 16, Nicholas Capone has already worked in a restaurant kitchen, assisted a famous chef, and competed in the fierce battle that is the teen tournament of "Chopped," a program on the Food Network. The Parsippany teen’s episode airs Tuesday, Aug. 23, at 10 p.m.

"What was it like to be on ‘Chopped’! It was one of the greatest experiences I’ve ever had," wrote Nicholas in an email. "I made it to the biggest competition for teens. It was such an honor to get picked out of many teens in the country that applied."

For those unfamiliar with "Chopped," four cooks compete using the ingredients found in a mystery basket. They have 30 minutes to create an appetizer, with say, escargot and biscuit dough. A panel of "expert judges," the description used on the show’s website, chops one of the competitors. The remaining three face another basket and have 30 minutes to whip up an entrée.

Again, a competitor is chopped, leaving only two to contend with yet another basket in the dessert round. In the teen tournament, 16 contestants battle over a series of shows. At stake is $25,000.

Nicholas could not reveal too much about the tournament, other than his experience "humbled" him. He wrote, "It made me a better person."

A student at the Morris County Vocational School, Academy for Culinary Arts, in Denville, Nicholas is gaining considerable kitchen experience. He has a job as a prep chef at the Grato Restaurant in Morris Plains. Last December, he and another student were selected by the school to work with Chef Robert Irvine at the Mayo Performing Arts Center in Morristown. According to Nicholas’ mother, Sue, the teens did such a great job working with Irvine’s culinary crew that they were invited to prep the show the following night at NJPAC in Newark.

As part of his school program, Nicholas and his fellow students have prepared and served food for functions involving the Superintendent and guidance counselors as well as off campus events for the Morris County freeholders.

Nicholas described the program at the Academy as "amazing." He wrote, "Every other day, my class spends two hours and 40 minutes in the kitchen learning career ready practices and cooking techniques. The teachers are fantastic and so knowledgeable about the restaurant and hospitality industries."

A strong influence in Nicholas’ culinary life is Chef Anton Testino, owner of Axton’s in Pompton Lakes and a graduate of MCVS. Testino gives back by visiting the school to inspire the students and was a big hit with Nicholas.

"When Chef came to the school and told me about his past, and how he was on ‘Chopped’ and ‘Hell’s Kitchen’ it showed me that my goal to be an amazing chef was possible," wrote Nicholas. "One of the things he said in his speech was that he had ADD and dyslexia, but he didn't let those issues hold him back. Then he proceeded to say that he would always excel in culinary class. This reminded me of myself because I have ADD, anxiety and always excelled in culinary class. This showed me that my goals were realistic, and completely possible. After he came multiple times, he inspired me to try out for Food Network’s ‘Chopped.’ After I found out I was going to be on ‘Chopped’ I reached out to him to ask if he would train me."

He continued, "To describe the kind of person Chef is, he was in the middle of opening his new restaurant Axton's which is now open in Pompton Lakes, and he still gave up his time to train me for the biggest competition in my life to this point. Another piece of advice Chef gave me was that this was going to change my life, but to never make it about myself, make it about others. Now that I have competed I know what he is talking about because now I want to give back. As chefs we have to give up a lot for others, like family time and holidays for others, and I am excited to give back, and to motivate others to go where I have already been."

Nicholas, who participated with Testino at the St. Joseph’s Hospital fundraising event, hopes to work with the Chef one day, but as his mother noted, not until he gets his driver’s license and can drive himself to the restaurant. Nicholas’ other plan is to attend the Culinary Institute of America. All of this is to prepare him for his ultimate goal, one no less lofty than to become "the best chef to ever walk on Earth and to have everyone inside and out of the culinary world to know my name."

His "Chopped" appearance is "only the first step" in achieving his ambition. He wrote, "I will stop at nothing until my goal is reached."

Nicholas’ interest in culinary arts dates back to when he was 4 years old. He would watch his grandparents cook for family occasions and would help. It was simple things at first, rolling meatballs and breading chicken cutlets.

"It came so naturally to me, as if I was born to be a chef, but as I got older I began to realize that whenever big meals were cooked, it brought the family together," wrote Nicholas.

Family fills his food memories. Nicholas always enjoyed his grandparents’ pasta fagioli. A visit from them meant "a hot, delicious bowl of my all-time favorite dish."

There was a problem, however. His grandparents spent their winters in Florida, taking the recipe with them. At Nicholas’ urging, his mother got a copy and the two of them cooked it together.

He wrote, "First, we sweat the onions, garlic and celery, then added the beans and chicken stock and so on. This is one of many memories in the kitchen that I will never ever forget."

As for "Chopped," naturally Nicholas was nervous. "My adrenaline was pumping and time seemed to go by so fast, and I was moving in slow motion. My whole experience on the show felt like a dream, almost as if it never happened," he stated.

The show was taped when Nicholas was still 15 and it was an opportunity to have "three of the most famous chefs critiquing my food, it was such an honor! Some people wait their whole lives to have a famous chef taste their food. To have that happen at 15 I can't even describe the feeling. I can assure you that I listened to every little thing they said because it will only make me better."