Luke Trupia of Lake George was on a team of four BOCES chefs awarded honorable mention in a cooking competition held at the famed Culinary Institute of America. Trupia and his three BOCES classmates prepared a three-course meal in one hour using only two burners. They were judged by a panel of industry experts, including four master chefs, while competing against the clock and teams from 13 other schools, according to BOCES spokesman Mike Sylvia. The culinary team was trained by Southern Adirondack Education Center Instructors Michael Donlon and john Winneck. Also, for the fourth year in a row, the Centers Hospitality and Culinary Management Team won the new York State Pro-Start Management/Knowledge Bowl, a competition held at the Institute. The team will represent new York State at the national competition to be held in April in San Diego, Calif.