LINKEDINCOMMENTMORE

KUSA - A local Johnson and Wales Culinary student, Chelsea Weinberg, won the S. Pellegrino Regional Competition in Las Vegas.

During the competition's two-hour time limit, she made a boneless lamb rack, a cherry-and-pistachio crust, roasted root vegetables with butternut squash tortellini and an arugula puree - all entirely from scratch.

Ten Las Vegas chefs judged the competition, and Weinberg ultimately beat out seven other students to take the top prize. Next up, Weinberg is slated to compete in the national competition in Napa Valley, Calif. If she wins, she hopes to use the $22,000 prize to take a trip to Italy.

"I'm proud, definitely proud," Weinberg said. "I owe it all to my mentors."

Watch how Chelsea made her award-winning dish in the clip above.