In a culinary battle showcasing the talents of young chefs, Northern High School’s “Knights of Culinary” team emerged victorious at the North Carolina Jr. Chef Competition. Their innovative dish, a chipotle beef and sweet potato skillet, captivated the judges and earned them first place and a silver medal in this annual event.
The winning team crafted a dish that combined locally sourced North Carolina ingredients including beef, onions, peppers, collard greens, and sweet potatoes. They enhanced the flavors with a mix of spices, roasted corn, and a topping of cheese, finished with a homemade avocado jalapeno crema.
Runner-up honors went to the “Cloudy with a Chance of Pasta” team from Martin County High, whose Chicken Parmesan Pasta paired with a fresh salad and apple cider vinaigrette, secured them a silver medal. Thomasville High’s “Blazin’ Bulldogs” took third with their Chicken Philly Cheese Bowl, while Ashe County High’s “Gordon Ramsey’s Minions” impressed with Baked Chicken Empanadas, all earning silver medals.
State Superintendent of Public Instruction Mo Green praised the participants, stating, “Congratulations to each of the NC Jr. Chef teams. The NC Jr. Chef Competition is a wonderful collaboration among school and community partners to offer students an opportunity to explore future career options and apply lessons learned in the classroom to a real-world application in creating recipes for appealing, nutritious school meals.”
The competition required students to design a school lunch entrée that adhered to specific criteria: compliance with school nutrition standards, inclusion of at least two locally grown items, and one USDA Foods item, all within a 90-minute preparation time. Teams submitted their recipes along with photos, nutrient and cost analyses, and a work plan, followed by a virtual presentation to evaluators.
Rachel Findley, NCDPI’s Senior Director for School Nutrition, emphasized the educational value, noting, “In working with their local school nutrition programs, students learn about and appreciate all that goes on behind the scenes to create recipes for school meals that not only meet required nutrition guidelines, but also appeal to students.”
Participants were celebrated during a virtual awards ceremony, receiving chef coats and hats, certificates, and medals. The top three teams received plaques, with the first-place team advancing to the Southeast Jr. Chef Competition at Sullivan University in Kentucky, where they also have the opportunity to earn scholarships.
The Jr. Chef Competition serves multiple purposes: inspiring future culinary professionals, promoting locally grown foods, boosting School Nutrition Program involvement, and fostering healthy eating habits. The event is organized by the Offices of School Nutrition and Career and Technical Education in collaboration with the N.C. Department of Agriculture & Consumer Services’ Farm to School Program, the Farm to School Coalition of North Carolina, and the School Nutrition Association of North Carolina.
For more details on the NC Jr. Chef Competition, visit the competition page. Information on North Carolina’s School Nutrition Programs can be found on the Office of School Nutrition website.
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