. >> since i was little, i would always grow up watching television shows like emeril lagasse. i love that, love the food. i thought, well, i can combine it together. >> i want to be a pastry chef. i'm more with baking. i love cupcakes, cakes, cookies. i don't mind doing the sulary side of it. >> reporter: for both, food became a passion and career choice after taking part in the careers in the culinary arts program at their prince george's county high school. these are coveted positions what was cut to municipal jobs programs and competition from a larger pool of unemployed adults. the high school students can also take part in a culinary competition with an amazing payoff. >> we give out cash scholarship awards raging from $2,000 to $100,000. >> reporter: the volunteer chefs say they get more than they give. >> love having the kids. somebody helped me along the way. next generation, so they love what they do. >> reporter: for the students, it's a big step towards a treat chore where some day they will be saluted with the same phrase that has been engrained in their vocabulary

. >> since i was little, i would grow up watching television shows like emery emeril lagasse, and i have a love for science. >> i'm more with baking. i love cupcakes, cakes and cookies, but i don't mind of culinary side of things. >> reporter: for both, food became a a career choice after participating in the program. >> fried green tomatoes. you've got to take your time. >> reporter: and competition from a larger pool of unemployed adults. the high school students can also take part in culinary competition. >> we give out cash scholarships and awards ranging from $2,000 to $104,000. >> the volunteer chefs who participate say they get more than they give. >> i love having the kids. somebody helped me along the way, they're our next generation and they love what they do. >> reporter: for the students it's a big step for a future where someday they will be saluted for the same phrase that has become ingrained -- >> yes, chef. >> the program is constantly looking for volunteers, especially chefs and restaurants, who wants to participate. in georgetown, jackie bensen, news4. >>> private jets

and it's always a time for our good friend, emeril lagasse, to come to central park.s three different ways. >> a traditional one, southern style, with sauce. we're going to do one that has an amazing root beer glaze. >> root beer and bourbon. >> unbelievable. and also, an asian style one, with hoysin sauce. you have to have the right ribs. these are babyback. you can you beef ribs. there's two steps here. we're going to make a dry rub first. here's what we're going to do. we're going to take paprika, cayenne pepper, to give it the heat. black pepper. >> lots of pepper. >> this will keep well in an air-tight container. you don't have to worry about that. garlic powder, onion powder, salt. now, the herbs. oregano and also some thyme. here's what we're going to do. this is an easy secret. we're going to take the rub mix. and you're just going to sprinkle it. >> you're going to rub it in? >> we're going to do that. and a little celery salt, a little salt and pepper. and basically, we're going to flip it over now and do this -- >> the other side, as well. >> do both sides.