Most Interesting People 2015: Morgan Goldstein

Why she's interesting: As one of 16 teens chosen to participate in Food Network's Chopped Teen Tournament and a silver medal finalist in the 2014 American Culinary Federation competition, Goldstein is on her way to becoming the next star chef. The Laurel School student also uses her cooking chops for good — in 2012 she launched Morgan's Mutt Munchies, an organic dog treat business that donates proceeds to the Humane Society of Greater Akron.

Kitchen time: While Goldstein aspired to be a chef and has grown up watching Food Network, she didn't think her chance would come so early. Goldstein was thrilled to hear feedback from chef inspirations such as Alex Guarnaschelli and Chris Santos during the Chopped competition, but a cut finger slowed her performance. "I was just so mad at myself for doing that, but I got it bandaged up and kept going. I had nothing done and had 15 minutes left. I pulled it off, but it was hard losing almost half the round."

Lesson learned: If nothing else, the injury fueled her flame. "Chopped has humbled me a lot. There's always more you can do. I never thought I could actually do it, so it proved a lot to me. It definitely taught me that you don't know everything."

Atomic inspiration: Goldstein plans to study culinary science after high school and aspires to open her own restaurant that features chemically restructured items. "I like the mixture of chemistry and culinary together and creating something new." Think watermelon that tastes like ahi tuna or balsamic vinegar turned into spherical caviar pellets. "My birthday is coming up, and I'm ordering myself a new molecular gastronomy kit. I'm dying to try a recipe for translucent ravioli."

Step up: Goldstein has been dancing since she was 6 — contemporary is her favorite. "It's an outlet for me, and something I really like to do that takes my mind off of everything."

Practice makes perfect: Goldstein missed her school's homecoming dance to compete at the American Culinary Federation competition. "There's a lot I have to give up sometimes, but I think honestly I had more fun than my friends." Prepping her food for weekend catering gigs for friends and family provides added practice. On the menu for an upcoming four-course dinner party is butternut squash soup shooters, Japanese-inspired sea bass over an udon noodle patty and soy sauce reduction, and white chocolate lava cakes with a blackberry coulis.

Girl power: "Professional kitchens are brutal, rough, not PG and very loud and crazy and labor intensive. People think men can handle that macho environment. But I like the loud noise and boiling heat."