Culinary student Andres Hincapie, left, of Central Falls, places a salad on a dish at the Genesis Center of Providence as he prepares a meal for judges. Ready to assist are Kpakpo Adotevi of Providence, Don MaGill of Pawtucket and Crystal Allen of Johnston.

The Providence Journal / Andrew Dickerman

PROVIDENCE — Steam and smoke from the stove swirled but Don MaGill still couldn’t figure out how to serve the food to the diners.

“You go left, counterclockwise,” instructed Crystal Allen as students in the Genesis Center culinary arts training program were about to serve their first formal meal to a panel of judges.

MaGill managed to circle the table correctly but had to run back after placing a dish with the chicken breast facing the wrong direction. “Hurry, turn it 180 degrees,” ordered the instructor, Chef Branden Lewis.

MaGill, from Pawtucket, and Allen, from Johnston, are among 11 students in the 13-week program taught by Lewis, who has a master’s degree from Johnson & Wales University.

All 11 students crowded into the small kitchen for three hours to prepare the noon luncheon for four people. The small cooking area meant that bumping elbows, hips and bellies became inevitable, but being so close for the past 10 weeks has fostered a sense of closeness.

During the morning rush, someone mentioned bowling and a group quickly decided they would get together later in the evening.

“We’re like a close-knit family with a lot of problems,” joked Crystal Allen.

Andres Hincapie, of Central Falls, wasn’t sure that he could join the fun. Enrolling in the class allowed him to get a job at Julian’s, a popular Providence restaurant.

The 22-year-old said, “I never thought of cooking. I tried a lot of other things but nothing drew me to it.” But now, “I found it’s really something I enjoy doing.”

Lewis explained that an added benefit of the course is the option for students to study for an exam that would award them a ServSafe certificate, needed by many workers in food preparation. The certificate would generally mean higher pay and a greater chance of being hired.

Suddenly, the chef turned and yelled, “Ed! I smell your butter — I hope it isn’t burning.”