Though the siren songs of “Iron Chef” and “Top Chef” lure many a young dreamer into the culinary world, occasionally a youth will find more inspiration in the kitchen than on the television.

Roosevelt High School senior Matthew Getty, already a two-year veteran at Hula Grill Waikiki, is one of those.

Getty’s love of cooking began in childhood, hanging out in the kitchen as his mother prepared family dinners. Finally, at age 8, he was allowed to take part in the cooking.

“My mom was my biggest influence,” he said. “We never went out to eat dinner. We’d always eat something she made for us at home.”

As the years went by, it became apparent that Getty had developed a genuine passion for cooking, and it shows through his work in the culinary program at Roosevelt. His teacher, Gale Suzuki, said he’s one of the more focused members of her class, and a quiet leader.

“Most of my students come so they can eat,” she said. “His interest goes way beyond that.”

In fact, through ProStart, the curriculum the school uses for culinary instruction, Getty got a paid internship at Hula Grill that allowed him to learn about a range of positions in the kitchen. There, with the help of mentors, he mastered more than 50 kitchen skills.

His industrious attitude won Getty a position as one of the restaurant’s line cooks after his internship ended.

“For a long time, I’ve been interested in the culinary field,” he said. “This program has given me the opportunity to have experience in the industry and see what it’s really like. It’s allowed me to learn things you can’t learn from a book, that must be hands-on.”

ProStart, designed by the National Restaurant Association, offers students practical knowledge both in the kitchen and in restaurant management, and allows them to “jump right into a career in the culinary field or gives them a leg up upon entering culinary school,” said Marcus Fikse, Hawaii ProStart coordinator and head of the Hawaii Restaurant Association Educational Foundation. Students such as Getty who complete all the requirements of ProStart graduate with with a certificate of achievement.

Matt Young, executive chef at Hula Grill, has found that extending a helping hand to high-school culinary programs pays off. Since the restaurant started bringing students in to work, he’s had four stay on as employees. Last year, one was even named employee of the year.

Getty is the kind of young worker Young didn’t want to lose. After Getty had worked several months at a prep station, Young made him a line cook, a position that can take years to earn.

“He’s been doing really well. He’s a great kid,” said the chef.

Next school year, Getty will attend the University of Hawaii at Manoa to study business. He said he plans to stay on at the restaurant. The work addresses both practicality and passion.

“I want to work in culinary and keep up my skills,” he said. Plus, “it pays the bills.”

But more than that, he said, “I like the creative aspect of cooking, where I get to put my spin on classic dishes or make something all new. I like being able to make things that people will enjoy and will bring people together.”

And if things come together just right?

“I plan to get a business degree. I might be able to bring that back around to the industry, to possibly owning a restaurant.”

STEAK DINNER WITH MUSHROOMS AND OKINAWAN SWEET POTATOES

By Matthew Getty

• 4 medium Okinawan sweet potatoes
• 1/4 cup oil
• Garlic salt and pepper, to taste
• 1/2 cup butter
• 2 tablespoons minced garlic
• 1/2 pound mushrooms
• 2 steaks of your preference

Heat oven to 350 degrees. Peel and slice sweet potatoes and place on sheet pan. Spread oil, garlic salt and pepper over potatoes; toss. Bake 10-15 minutes.

In pan over medium heat, melt butter. Cook half of garlic; add mushrooms. Cook until tender, 3-5 minutes. Remove from heat and place in bowl.

Return pan to heat. Place steaks in pan, and season with salt and pepper to taste.

Cook steaks to desired doneness, adding remaining garlic after turning. (For rare, cook 2 to 3 minutes on each side; for medium, 3 to 4 minutes.)

Let meat rest a few minutes, then plate with mushrooms and potatoes. Serves 2.

Nutritional information unavailable.

“Chef in Training” is an occasional feature that tells the stories of exceptional young cooks. Send suggestions to crave@staradvertiser.com.