Students in the Eastside High School Institute of Culinary Arts (ICA) continue to rack up national honors—and a whole lot of scholarship money.

Ninth-grader Brent Garrison has taken the Grand Prize in the National Teen Chef of the Year competition for freshman and sophomores, and three other Eastside students were among the top ten finishers. Garrison’s grand prize includes a $20,000 scholarship to Johnson and Wales University, considered one of the top culinary arts college in the U.S. Fellow freshmen Stephanie Page, Alayna Marshal and Eric Wilson all won $1000 scholarships for reaching the top ten.

The announcement comes just a week after senior Merry Anthony-Deford took fifth place overall in the competition’s senior division, winning $14,000 in scholarships.

Chef Billie DeNunzio, who directs the ICA, says she’s very pleased at how well her younger students performed in the competition.

“This has pumped them up so much that they’re already planning for the next competition,” she said. “It’s also made all the other students realize that they can do it too, so it’s inspired the whole class to work harder.”

All four of the students were recognized for desserts they had developed, desserts that had to meet competition guidelines for appearance, taste and nutritious. Garrison’s dessert—cinnamon infused vanilla panna cotta over a strawberry gelatina atop an oak granola and strawberry pedistule—is a complex confection made up of a sort of custard, a granola bar, strawberries and several other ingredients.

Despite his success with his creation, Garrison said desserts aren’t his primary interest. He’s actually interested in a career in food photography or a field jokingly known as ‘food porn.’

“It’s a Food Network term that basically means you make the food look good so people will want to grab it and eat it,” he said. “Plate design, that’s my forte.”