From West Side pool to Paris kitchen?

Swimmer David Oviedo of Farragut is preparing to go to Paris for special culinary arts classes. Here he is showing one of his cooked dishes and his chef gear on with his swimming suit in the Farragut swimming pool.
(Al Podgorski / Sun-Times)

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Farragut senior David Oviedo is a good swimmer but a better cook. He hopes to take his culinary skills to Paris (France, not Illinois) to learn the art of French cooking.

One day, he dreams of being the chef at a five-star restaurant in Chicago.

It won’t be an easy trip. The youngest of 11 children, Oviedo is selling candy, mailing support letters and soliciting neighbors in his Little Village community to raise funds to pay for his one-week trip during spring break. School officials even established a Web site: Farragut.cps.k12.il.us/culinary.html to help fund the venture.

‘‘It’s a once-in-a-lifetime opportunity, one of the highlights of my life,’’ Oviedo said. ‘‘I want to see new cooking techniques at the great cooking schools and how the great chefs of the world are inspired by cooking. This trip will affect me for the rest of my life. Swimming will only affect me this year.’’

Oviedo grew up playing soccer. But he ‘‘messed up’’ his right hip and couldn’t play soccer any more. After a year, he joined coach Paul Welsh’s swimming team. He competes in the 200 and 500 freestyle and also swims legs on the medley and 400 freestyle relays.

‘‘Swimming gives me time to think about everything,’’ he said. ‘‘It relaxes my whole body. It’s the only place where you can relax and think about what is going on. Our goal is to qualify for the city finals and to participate in the sectional qualifying meet for the first time.’’

Welsh is fund-raising, too. His team swims in what is lovingly described as ‘‘the bathtub,’’ a 20-yard, four-lane pool that requires constant maintenance. Because the team must pay for its own bus trips, Oviedo and his teammates are raising money.

‘‘I have long hair. I proposed if each swimmer raises $50 by shaving their heads, I’ll do the same thing,’’ said Welsh, who has raised $700 on his own. ‘‘David will add his $50 to his fund. He has raised about $2,000 [of the $3,150 he needs to make the trip].’’

Oviedo has been interested in cooking since he was 13. He liked the smells coming from his mother’s kitchen, especially her Mexican vegetable soup with meat. Now he tests his recipes in the kitchen of Farragut’s culinary arts teacher, Vicki Park. He is proud of his seasoned chicken breast and pancakes made to order.

Park, who coached Oviedo as a sophomore swimmer, is part of the Chicago Public Schools-sponsored culinary program that will send Oviedo and other teachers and students to Paris.

‘‘It is a chance to experience a whole different culture,’’ Park said. ‘‘David has an open mind. He loves to try new things, new foods. Ninety percent of the kids in our school are below the poverty level. Many of them haven’t been to Downtown Chicago.

“On this trip, the kids will tour Versailles, eat at a lot of great restaurants and take classes at the best culinary schools in the world.’’

Oviedo can’t wait. He still prefers pizza with sausage and cheese. But he wouldn’t turn down a souffle or flambeau or escargot. The vice-president of the Senior Committee, which organizes events for the senior class, he plans to attend Johnson & Wales College in Providence, R.I., the top-rated culinary school in the country and Park’s alma mater.

‘‘We cook for other people at functions,’’ Oviedo said. ‘‘When people complimented our cooking, that was a great incentive for me. Kids love [Park’s] cooking program. Everyone knows when we’re cooking there.’’