“Behind,” “Behind,” “Behind,” they said as they navigated the crowded kitchen.

The seniors were all competing for a year of free tuition to Paul Smith’s College by cooking and baking dishes for a panel of judges, including PSC alumnus, Chef Christian Hunter, class of 2012.

“I still have the knuckle scars from reaching into that oven there,” Hunter said.

Hunter said Paul Smith’s was where he got his “foundation.” He’s now a Michelin Star chef and founder of Atelier, a small fine dining folk cuisine restaurant in Chicago which has a name meaning “workshop” in French.

Blair Holmes, a high school senior from Queensbury, stirs a scone batter at a baking competition at Paul Smith’s College on Saturday. (Enterprise photo — Aaron Marbone)

Around the Northeast, families tuned in to a livestream of the competition, with hospitality professor Joe Konto and athletic director Zachary Luzzi commentating, riffing and interviewing the students, holding microphones clipped to spatulas.

Kathy Bonavist, PSC’s executive vice president of enrollment and advancement, said every time she entered the on-campus viewing room of the livestream, she could see the hope in the parents’ eyes.

Everyone who attended got a $24,000 scholarship and the winners in each category also got their first year of tuition at PSC for free. Bonavist said competing was a bold and brave thing to do, so they all deserved it.

Tuition for an undergraduate at PSC is currently around $33,961 per year.

Hunter said the students were already stressed, so he was there to support them. He said he entered PSC without any culinary experience, so they’re coming in with more time behind the knife than he had.

Charity Lupo, a high school senior from North Creek, fried potatoes at a cooking competition at Paul Smith’s College on Saturday. (Enterprise photo — Aaron Marbone)

Chris Evan from Croghan said his cooking teacher at school told him about the competition. This was his first time competing. He said he was keeping his confidence up and that cooking calms him down — he enjoys the creativity it gives him.

“I have fun with it and take it seriously at the same time,” Evan said.

Allysa Byrd and Kendra Murdie from Gouverneur said they heard about two spots opening in the competition from their BOCES instructor. This was not the first time they’ve cooked competitively — both competed in a “Burger Battle” earlier this month.

Piper Fink from Delaware said she wants to attend Paul Smith’s College and was excited to see the campus kitchen before she enrolls. She had never competed before and predicted “organized chaos” with all the students doing different things.

Fink’s favorite part of cooking is people’s reaction when she serves a dish.

Colin Barrisford, a high school senior from Queensbury, prepares a salad dressing at a cooking competition at Paul Smith’s College on Saturday. (Enterprise photo — Aaron Marbone)

PSC Freshman Llily Parisey from New Hampshire competed in the culinary showdown last year. She said it was weird being on the other side of it now as a student assisting the high school competitors. Though she placed fourth last year, she said the experience was fun.

“I did fairly well, except for the part where I cried at the end,” Parisey said.

A baking and pastry major, she said PSC was the only college she applied to.

The 12 culinary and 12 baking participants had just one hour to either cook a classically rolled French omelet with fingerling potatoes and a simple salad, or bake scones with strawberries and cream.

All students also took a written exam on basic baking fundamentals.

Kennedy Marchbanks, a high school senior from Cazenovia, won the cooking competition at Paul Smith’s College on Saturday, securing a full year of free tuition at the college. (Enterprise photo — Aaron Marbone)

Kennedy Marchbanks from Cazenovia won the baking competition. Wesley Hopkins from Delevan won the culinary competition.

Hunter said it was “surreal” to be back at his alma mater to judge a cooking competition.

“I just cook food for a living,” he said.

He has never personally competed in the culinary arts.

“No! That’s not a normal thing!” Hunter said when asked. “That’s like a TV show.”

Hunter said he’s always curious about food and that, in the kitchen, though it can be laborious, there are no boring days.